CHOCOLATE DISHES.

Auckland Star, Volume LXIV, Issue 261, 4 November 1933, Page 3 (Supplement)

CHOCOLATE DISHES.

Log Cake. Ingredients: Two eggs, 2oz butter, Jib castor sugar, one flat teaspoonful baking powder, ilb flour, milk, jam. Chocolate butter: icing: Seven ounces icing sugar, ~3oz butter, ljoz cocoa, about 1J tahlespoonfuls milk, vanilla. Method: Mix the flour and baking powder together. Grease a baking sheet and line with greased paper to stand above the sides. Beat the sugar and fat to a cream. Add each egg separately, and stir it in quickly, beating for a few minutes before adding the second. "When both are well beaten in, stir in the flour and baking powder and mix all together lightly, adding just a little milk if required. Put into the prepared tin and spread over evenly. Bake in a hot oven for about seven to ten minutes, until it feels spongy. Turn it on to a sheet of paper, and spread over some jam (previously warmed). Cut off the hard edge from each side of the sponge, then roll it up and leave it on a sieve until cold. Cut a thin slice from each end to trim it. Make the chocolate butter icing: Roll the lumps out of the sugar, then rub it through a fine sieve. Put the cocoa into a saucepan and mix to a smooth paste with the milk, then stir until dissolved —a little more milk may be used if required. Add the butter to the sieved icing sugar, and beat both to a cream. Add the cocoa and a few drops o£ vanilla, and mix all together, then .leave until it becomes stiffer before using it. Fix a rose or shell pattern tube in the bottom of an icing bag, put the icing into it, and decorate the log in straight lines from end to end until completely covered.

Chocolate Coffee Ice-cream. Ingredients: Four eggs, 3oz sugar, one teaspoonful cornflour, 41b cup chocolate, one cupful strong coffee, one pint milk. Method: Mix the cornflour' and sugar and cup chocolate together, add the eggs and coffee. Boil the milk and mix the whole together until the mixture, thickens. Freeze in the usual manner. Note: Cream can be added if desired, j his helps to make the ice-cream smooth. Chocolate Peaches. Ingredients: One large or small tin peaches, one packet (pint) lemon jelly, one pint of hot water, half pint chocolate custard, cream, sugar and vanilla. Method: Dissolve the jelly in the hot water and leave until cold. Strain the syrup from the peaches and arrange some of them in a dish with the cut side downwards, leaving out two or three for the top. Pour the jelly over and leave it to set. Make the chocolate custard, either a powder or an egg custard will do, let it get almost cold, then stir it up and pour over the jelly. When thoroughly cold, cut the remaining peaches into quarters and arrange in a ring on the top. Whisk some cream until it stiffens, flavour and sweeten it to taste, .and pile in the centre of the dish. Serve with the peach syrup.

TOMATO SALAD,

Cut up eight large tomatoes and stew gently for ten minutes with a slice of onion, four cloves, salt, pepper and j pint water. When soft strain the mixture, return the liquid to the pau with loz of gelatine melted in half a gill of water and briny to the boil. Add more seasoning if necessary, and pour into small round or oval moulds rinsed out in cold water, and leave uutil set. Serve on lettuce leaves moistened with mayonuai#e dressing. This recipe makes an excellent hors d'oeuvre.