of These—

Evening Post, Volume CXIV, Issue 104, 29 October 1932, Page 9

of These—

then press your little finger in the centre, not through to the bottom, and make a small hole. Place on a plate and brush the sides over with yolk of egg to glace them, then stick half a cherry iv the centre. Put on top of the browning-shelf in a cool oven to dry for about 15 minutes.

Chocolate Icing.—lngredients: 2oz cocoa, i gill water, Jib icing sugar, few drops of vanilla. Method: Eoll 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 water. Stir over a low gas for a few minutes to cook it, then leave until cool. Add the sieved icing sugar and flavouring, and mix all to a smooth paste. Stir over a low gas until the bottom of the saucepan feels just warm, then use as required. If the correct consistency the icing should just coat the back of the spoon. If necessary, add more water or sieved sugar as required.

Chocolate Macaroon Pudding.—lngredients: Jib small macaroon biscuits (use as required), 3 eggs, 1| pints milk, 4 dessertspoonfuls cocoa, 4 dessertspoon, fuls desiccated coconut, about 7 or 8 dessertspoonfuls sugar, vanilla flavouring. Method: Mix the cocoa to a smooth paste with a small quantity of the milk. Boil the remainder and stir on to it, return to the pan and boil for one minute, then cool slightly. "Whisk up the eggs,' put them in a pie dish, and stir in the hot milk and cocoa. Add the sugar and coconut and a few drops of vanilla and mix all together. Place the small macaroon biscuits all over the top, cover the pudding with a plate, and bake in a moderately warm oven for about 30 to 45 minutes, or until set, being careful not to let it boil. Serve cold.

Chocolate Castle Pudding.—lngredients: 2Joz cocoa, 2 eggs, Jib breadcrumbs, milk to mix, 3oz margarine, vanilla flavouring, 7oz castor sugar. Method: Make the breadcrumbs and mix with the cocoa and castor sugar. Beat up the eggs. Warm the margarine sufficiently to melt it. Add the eggs and melted margarine to the dry ingredients,, together with some milk as required, and mix well. Add flavouring to'taste. Put into small greased castle moulds, cover with greased papers, and steam for about three-quarters of an hour. Turn on to a dish and serve with hot custard.