The encyclopædia of practical cookery

(2) Blanch 2 table-spoonfuls of almonds, and cut them into thin fillets ; soak j teacupful of grated brown bread in a small quantity of port wine, wash and dry 2oz. of currants, grate 2oz. of Chocolate, and mix together with the beaten yolks of four eggs and 3 table-spoonfuls of sugar ; then add a small quantity of allspice or pounded cloves ; whisk the whites of the four eggs to a stiff froth, and stir them lightly in with the above mixture. Butter a mould, pour in the pudding mixture, put it into a saucepan with boiling water to threeparts its height, and steam it for two hours. When cooked, turn the pudding on to a hot dish, and serve it with a Chocolate sauce, either poured over it or in a sauceboat. Chocolate Pulled Candy. Put 1 teacupful of cream into a saucepan with jib. of light-coloured molasses or golden syrup and the same quantity of sugar, and boil for about fifteen minutes; add loz. of grated Chocolate, and boil until the mixture is brittle. Turn it out on to a dish, add a little vanilla flavouring when it is nearly cold, and it is ready for use. Before the mixture is quite cold, it may For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, sec under their special heads. Chocolate — continued. be pulled into various shapes, as is frequently done by the Americans. Chocolate Roll Pudding'.— Beat the whites of three eggs to a stiff froth, and then put in the yolks and 1 breakfast-cupful each of sugar and flour, beating all together ; as soon as they are thoroughly well mixed, stir in 1 teacupful of cold water, with a little bicarbonate of soda, about the size of a pea, dissolved in it. Take a baking-pan, pour in the mixture in a thin layer, put it in the oven, and bake from twelve to fifteen minutes. When done, sprinkle 2 table-spoonfuls of milk over the top, then take it out of the pan, put it on a flat tin or dish, and spread over it the following' icing mixture : Take six eggs and beat the whites to a stiff froth ; take half of this, and add 1 teaspoonful of sugar, and to the other half 1 teaspoonful of sugar and 3 teaspoonfuls of finelypowdered Chocolate. Spread half of each mixture over the top of the pudding, and put it back in the oven for five minutes to harden ; then take it out, roll it up, put the remainder of the icing on the top and sides, and harden again in the oven ; now take it out and put it on to a flat dish. Next prepare the following sauce : Take the white of an egg beaten to a stiff froth, and 1 teacupful of caster sugar added gradually, and beat well up ; add the yolk of the egg, 1 teaspoonful of vanilla extract, and 5 table-spoonfuls of boiling milk. Pour this round the pudding, and serve. Chocolate Sauce. -Put loz. of Chocolate into a lined saucepan with J pint of milk and a few drops of essence of vanilla ; sweeten to taste with caster sugar, and stir over the fire until boiling. Well beat the yolks of four eggs, then stir them quickly in with the boiling sauce at the side of the fire until the eggs have thickened ; but it must not boil again, or the eggs will curdle.