Lowney's cook book

Chocolate Cream Custard 1 cup sugar i teaspoon vanilla 4 eggs 2 ounces Lowney's Premium 3 cups scalded milk Chocolate ^ teaspoon salt 194 lowney's cook book Melt sugar in clean omelet pan ; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water. Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill ; unmold, and serve with chocolate sauce or caramel sauce. Cocoa Cream 2 cups light cream I cup cocoa 2 tablespoons granulated gelatine \ inch stick cinnamon 1 cup cold water 1 teaspoon vanilla 2 egg yolks 1 cup heavy cream 2 egg whites ^ teaspoon salt Mix cocoa, sugar, yolks of eggs ; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add gelatine which has been soaked in cold water, and stir until dissolved. Add salt, vanilla, and whites of eggs beaten until stiff ; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream. Cocoa Almond Cream Use recipe for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding. Cocoa Tutti-frutti Cream Use recipe for Cocoa Cream. Add one half cup macaroons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces ; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding. Chestnuts with Chocolate Cream 1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar sugar 1 teaspoon vanilla or 1 teaspoon salt 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry wine Chocolate, melted Chestnut Mixture Boil one quart French chestnuts ; remove shells, press through potato ricer ; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. Chill. Remove from molds and serve around the chocolate cream mixture. Chocolate Cream Mixture Beat the one cup heavy cream in above recipe ; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces. Cocoanut Molds with Chocolate Sauce 2 cups milk 3 tablespoons cold milk I cup powdered sugar ^ teaspoon salt 3 tablespoons cornstarch mixed | cup shredded cocoanut with 3 egg whites Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with chocolate sauce. Chocolate Sauce 1 cup milk 1 teaspoon butter 2 egg yolks 2 ounces Lowney's Premium I cup sugar Chocolate or \ teaspoon salt ^ cup Lowney's Cocoa Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold. 196 lowney's cook book Chocolate Raspberry Meringue 3 egg whites 2 squares Lowney's Premium 1 cup powdered sugar Chocolate, melted 4 tablespoons raspberry jam 1 tablespoon lemon juice Beat the whites of eggs until stiff, using fork or flat beater ; add remaining ingredients very slowly, and beat constantly.