Page 10 Advertisements Column 1

Auckland Star, Volume LXXII, Issue 167, 17 July 1941, Page 10

I Stir a. !

"Here are some of my dttfc Pw favourite Chocolate ReCipeS" says Mrs.CHEERFUL ~ ! .V^ course I don't mind passing -jjUjfcSwfr ■ them on to others... they're H| Illicit! too good not to share I" Mrs. Cheerful B|' f \ f££SttKt& believes in using plenty of Bournville 9| •'•"•' | l|l§sfi|^ Cocoa ia_ her cooking ... not only J #/ ' jfflffc*. because it gives such richness and ' . . j # ( flavour, and delicious zest to cakes, i j | /y puddings and so on, but because it Bournville Cocoa 1" says Mrs. Cheerful, ]|llßfl¥lllt ~ f&o^wW^ Cut these Recipes out and paste them in your book. _. , . CHOCOLATE PIE CHOCOLATE SHORTBREADS Take 6-oz. short pastry, i egg, 2 teaspoons Bournville Cocoa, Cream together J-lb. butter, i-lb. sugar, then add i tafele- * tablespoons flour, 2 tablespoons butter, 3 dessertspoons spoon Bournville Cocoa and 1 teaspoon baking powder ,u S ar > and jam. _ Roll out pastry and line a sifted with 1 large cup of flour. Mix to a ",^-<?2e» tart Pkte with it. Decorate the edge and stiff dough with about J cup of milk. Roll /" spread a thick layer of jam on the bottom. out on cold oven tray about J- inch in v J >£&'>; Beat sugar and butter together, add yolk of thickness. Bake in moderate oven until — egg and beat well. Stir in flour and brown. Ice if liked. Icing should be ready while biscuits Bournville Cocoa. Put this mixture over the jam and cook arc st 'U hot. 1 cup icing sugar, 1 tablespoon Bournville in fairly hot oven about 20 minutes. Beat white of egg stiff, Cocoa, vanilla to taste, sprinkle with nuts or choppcd stir in 1 tablespoon sugar, spread over tart and bake till raisins. Cut into squares while still warm. pale gold in low oven. • •••••» • • • • • CHOCOLATE LOAF CHOCOLATE CREAM DESSERT 4 breakfast <mps flour, 4 teaspoons baking powder, t small 1 dessertspoons gelatine, J cup hot water, 2 tablespoons ™p sugar, ij tablespoons Bournville Cocoa, 1 cup milk c ir e "- JK "i!f oos f ■ i Jr™^ u £i£i ? * 2 „np S y< ?v S a , nd I Bournville Cocoa and salt two or three ? H J' . P - n i? c jf(}, tlmcs J rub m butter, then add milk and futr ZriA U A ?AT U ,°< 3 ' watcr> mixcd . Make into a soft dQUgh sugar and salt and add scalded milk. Mix and put into buttered loaf tin. Bake in a hot oven about well and add cold milk- Cook in double 'ymSK,&r 25 minutes. When cooked turn out on a towel and cover boiler, adding slowly beaten egg yolks. /in till cold. Cook until it begins to thicken, stirring * ••••••• constantly. Remove from fire CHOCOLATE GINGERBREAD Jg fold Spooncarb 4 ""Vc ®** servings. butter and sugar, dissolve soda in milk, ,-s^jSßhS§S^>'i mix and bake in a meat a Milk made into cocoa has its energy value 1 m m M increased by 45%. Make it this way! \ I | I \ M m F „ or each cup mix 1 level teaspoonful of i"~^: ■iUjfIPVT %A » %\ 1 1 Bournville Cocoa and one teaspoonful It f .I 11 I 1 1 Brn sugar with a little cold milk. Bring IjAllnNlllill • 1 m 1 1 1 V 1 the rest.of the milk to boiling point, |l|||||fJfWl|[ stir in the mixed |lvUjV|] p)L>* bring all up to the boil, II \ take off fire, whisk for a _ A a second or two before 1 1 Wk 11' pouring into cups. Whip- \#^s*eiß^ l ß=4uSi^ m \ I ped cream on top gives gM delicious cup of