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Wednesday, October 11, 2006

CHOCOLATE CREAMS

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter.

Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water.

When the chocolate is melted, take the saucepan to the table, and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.



CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture.

Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice- water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough.

Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl,and stir with a wooden spoon until it becomes thick and white.


When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.

Caution.

- Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

Cream Chocolate Caramels

Mix together in a granite-ware saucepan half a pint of sugar, half a pint of molasses, half a pint of thick cream, one generous tablespoonful of butter, and four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate.

Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep.

When nearly cold, mark into squares. It will take almost an hour to boil this in a granite-ware pan, but not half so long if cooked in an iron frying-pan.

Stir frequently while boiling. The caramels must be put in a very cold place to harden.

SUGAR CHOCOLATE CARAMELS

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter, and three ounces of Walter Baker & Co.'s Premium No. 1 Chocolate.

Place on the fire and cook, stirring often, until a little of the mixture, when dropped in ice-water, will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares, and put in a cold place to harden.

These caramels are sugary and brittle, and can be made in the hottest weather without trouble. If a deep granite-ware saucepan be used for the boiling, it will take nearly an hour to cook the mixture; but if with an iron frying-pan, twenty or thirty minutes will suffice

Wednesday, October 04, 2006

Snow Pudding

Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.

Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool. At serving-time turn out on a flat dish, and serve with chocolate sauce.

Vanilla Cream Sauce

Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.

Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.

Egg Sauce

Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.

Milton Pudding

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.