The encyclopædia of practical cookery

Chocolate Wafers. — Thoroughly whisk the whites of two eggs, then mix with them 4oz. of grated Chocolate, Jib. of caster sugar, and sufficient flour to form a stiff paste. Roll the paste out as thin as a penny-piece on a floured board, cut it into cakes 3in. in diameter, lay these on a baking-tin, and bake in a slow oven for fifteen minutes. When cooked, take the cakes out of the oven, detach them from the baking-tin by passing the blade of a knife underneath, and roll them one at a time round the handle of a wooden spoon. Slip them off quickly, and dry them. Chocolate Whips. — Put loz. of Chocolate, finely powdered, into a small pan, add 2 table-spoonfuls of sugar and 1 tablespoonful of boiling water, and let the Chocolate dissolve ; when it has dissolved, put it into 1J pints of milk, which should have already been made hot in a double boiler or bain-marie. Beat six eggs and Jib. of sugar (less the 2 tablespoonfuls already used) in J pint of cold milk, and stir all into the boiling milk, continuing to stir until it thickens ; then put in 1 pinch of salt, and let it cool. Take 1 pint of cream, put 2 table-spoonfuls of sugar into it, and season with J teaspoonful of vanilla extract ; whip this to a froth. When the custard is quite cold, put it into glasses, and heap the cream upon it. It may be served in one large glass, and then the cream is also put on top of it. Chocolate — continued. Chocolate Wine. — Put 4Joz. of scraped Chocolate cake into a saucepan with lqt. of water, and stir it over the fire with a wooden spoon until dissolved; then mix in gradually 6 table-spoonfuls of caster sugar and 1 table-spoonful of powdered white starch, stirring the ingredients over the fire. Boil for fifteen minutes, then turn it out, and place it where it will get cold, when it is ready for serving. Flavour with vanilla or almond extract. Frothed Chocolate. — Put 3 pints of fresh milk over the fire. Blend 3 table-spoonfuls of grated Chocolate in J pint of boiling water, and as soon as the milk boils stir the blended Chocolate into it and let it simmer for ten minutes, stirring it almost constantly. Have the whites of five eggs beaten to a stiff froth, three of them whisked up with 2oz. of sugar, and two without sugar. When the Chocolate has simmered for ten minutes, let it boil up; then take it from the fire and stir in sufficient sugar to sweeten it moderately, and the whites of the two eggs frothed without sugar. Have the Chocolate-pot very hot and pour the Chocolate into it. Serve it in cups, laying on top of each cup of Chocolate a spoonful of the sweetened froth or meringue. Iced Chocolate. — Break 4oz. of Chocolate into small pieces ; put these in a saucepan with J teacupful of cold water, and stir over a slow fire, with a wooden spoon, until dissolved. Take the Chocolate off the fire, mix in 1 teacupful of hot water, and stir it well for a few minutes ; mix 1 teacupful of cold syrup at 30deg. Fahr. with this, and turn it into a freezer. When frozen, it is ready to serve. Mulled Chocolate. — Blend 3 table-spoonfuls of grated Chocolate to a paste with boiling- water. Put 3 pints of fresh milk over the fire, and as soon as it boils stir in the Chocolate paste ; let it simmer for ten minutes, and then with a Chocolate-muller churn it to a froth, keeping it over the fire meanwhile. Pour it into a Chocolate -pot, and serve at once.