SOME SWEETS RECIPES.

Auckland Star, Volume LXIV, Issue 88, 15 April 1933, Page 3 (Supplement)

SOME SWEETS RECIPES.

Chocolate Tea Biscuits. Ingredients: Two breakfast cupfuls flour, 4 teaspoonfuls baking powder, 2' tablespoonfuls sugar, § cupful milk, enough to make a firm but not a stiff dough, 4 tablespoonfuls cocoa, I teaspoonful salt, 3 tablespoonfuls margarine. Method: Mix and sift dry ingredients, flour, sugar, cocoa, baking powder and salt. Cut in margarine or work it in with tips of fingers. Add gradually the liquid, mixing to a soft dough. Toss on floured board, roll lightly to }in in thickness, cut in small biscuits. Place on greased and floured pan, chill. Tiake in hot oven 12 to 15 minutes. Chocolate Layer Cake. Ingredients: One-third cupful butter, 1 cupful light brcAvn sugar, 2 eggs, \ teaspoonful salt, J teasponful cinnamon, 3 tablespoonfuls cocoa, IA. teaspoonfuls baking' powder, A teaspoonful soda, i cupful sour milk, 1 teaspoonful vanilla, 2J cupfuls flour. Method: Grease and flour tin; mix and sift dry ingredients, flour, baking powder, soda, salt, cinnamon and cocoa. Cream butter, add sugar gradually. Separate eggs, beat yolks until thick and lemon-coloured, add to butter and sugar and beat vigorously. Add dry ingredients alternately with milk and flavouring. Beat egg whites until stiff and dry. Fold in, turn into greased and floured cake tins. Bake in moderate oven 35 to 40 minutes. Spread cocoa cream filling between layers and cover top with cocoa or a boiled frosting. Chocolate Mould. Ingredients: One ounce cornflour, 2oz sugar, a few drops vanilla essence, 2oz cocoa, 1 pint milk. Method: Heat up pint of milk, mix dry ingredients with a little cold milk into smooth paste, stir quickly into tihe boiling milk and cook for 10 minutes. Pour into a wet mould and let stand, preferably over night. If this is required in a great hurry custard powder may be used instead of cornflour. Chocolate Bread Pudding. Ingredients: Two cupfuls stale breadcrumbs, 4 cupfuls scalded milk, % cupful sugar, I teaspoonful salt, 2 eggs, 1 teaspoonful vanilla, 4 tablespoonfuls cocoa. Method: Soak bread in milk 30 minutes. Mix sugar, cocoa, salt, add to above mixture, add vanilla. Beat eggs slightly, add and mix thoroughly. Turn into buttered baking dish and bake one hour in a moderate oven. Serve, if desired, with chocolate sauce. Chocolate Cream. Ingredients: Half pint milk, 2 tablespoonfuls cocoa, 4 sheets gelatine, 2 eggs, 1 heaped tablespoonful of sugar. Method: Boil milk with the cocoa, then moisten gelatine and add to the mixture. Reboil and add the well-beaten yolks of eggs, mixed with the sugar, and stir vigorously. Place the mixture aside to cool for 10 minutes, and frequently stir it. When the mixture begins to get smooth add the stiff froth of the eggs and then pour into a mould. Chocolate Toffee. Ingredients: One pound brown sugar, i} cupful milk or cream, | cupful treacle (scant), 1 teaspoonful cinnamon, 3 tablespoonfuls eocoa, J cupful butter, 1 teaspoonful vanilla. Method: Cook all ingredients together except vanilla. Boil until a firm ball may be formed when tried in cold water. Remove from the fire, add vanilla and ponr immediately into a shallow, wellbuttered pan. Mark into squares before it hardens.