Chocolate Recipes

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One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of salt, one-quarter teaspoonful of
cinnamon extract (Burnett’s), two cups of flour, one-quarter cup of Baker’s Breakfast Cocoa, two teaspoonfuls of baking
powder. Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to one-third an inch in thickness,
cut and fry.

l 3 eggs,
l 1 ½ cups of sugar,
l ½ a cup of cold water,
l 1 teaspoonful of vanilla,
l 1 ¾ cups of flour,
l ¼ a cup of Baker’s Cocoa,
l 2 teaspoonfuls of baking powder,
l 1 teaspoonful of cinnamon.
Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

l 1/3 a cup of butter,
l 1 cup of sugar,
l 1 egg,
l ½ a cup of milk,
l 1 teaspoonful of vanilla,
l 2 cups of flour,
l 2 teaspoonfuls of baking powder,
l 3 tablespoonfuls of Baker’s Cocoa.
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all added. To one-third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven.

l 2 tablespoonfuls of butter,
l 1/3 a cup of sugar,
l 1 egg,
l ¼ a teaspoonful of salt,
l 1 cup of scalded milk,
l 2 compressed yeast cakes softened in ½ a cup of warm water,
l ¼ a teaspoonful of extract cinnamon,
l ½ a cup of Baker’s Breakfast Cocoa,
l 3 ½ to 4 cups of flour.
Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again.
Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners’ sugar. Let stand five minutes.
Then they are ready to serve.

l 2 ounces of chocolate,
l 4 eggs,
l ½ a cup of milk,
l 1 teaspoonful of vanilla,
l ½ a cup of butter,
l 1 ½ cups of sugar,
l 1 heaping teaspoonful of baking powder,
l 1 ¾ cups of flour.
Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into wellgreased cake pan and bake in a moderate oven forty-five minutes.

One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.

l ¼ a cup of butter,
l 1 ½ cups of powdered sugar,
l 1 egg,
l 1 cup of milk,
l 2 cups of bread flour,
l 3 teaspoonfuls of baking powder,
l ½ teaspoonful of vanilla,
l 2 squares of chocolate, melted,
l ½ a cup of powdered sugar,
l 2/3 a cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.

Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.’s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered custard-cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.

Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water. Put an ounce of Walter Baker & Co.’s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. Line a quart charlotte mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and at serving time turn out on a flat dish.

Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.


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