COCOA RECIPES

Hawera Star, Volume LI, 11 June 1932, Page 13

COCOA RECIPES

OAKES ANI> .SWEETS. CHOCOLATE SANDWICH. Ingrediants.—3 oz. castor sugar, I egg, vanilla flavouring, 1 oz. cocoa, i oz. butter or margarine, Jib. flour, J teaspoonful cream of tartar, £- fiat teaspoomui carbonate of soda, milk, tilling: Jib. icing, sugar, 2 oz. butter, vanilla flavouring. Method. —Sieve the flour, cocoa, cream of tarter, and carbonate oi soda together. Whisk the egg and sugar, until thick and and tree from dark streaks of egg. Put the margarine into a saucepan and warm it sufficiently to melt it. Stir the flour into the egg and sugar and mix all lightly, together with the melted margarine and a few drops of vanilla. Stir in about a spoonful of milk h required. Put into a greased sandwich-tm and spread over evenly. Bake in a hot oven for about 10 minutes. When cooked, put on to a sieve until cold. Io make the fiillmg roll the lumps out of the sugar, then rub it through a hue sieve. Add the butter and beat both to a cream. Flavour with vanilla. Split open the sandwich, spread the prepared filling over it, then put together again and dust with sieved icing sugar. LUNCH CAKES.

Ingredients.—Jib. gour, 1 good teaspoonfui baking-powder, 6 oz. sugai, milk to mix, 1-J- oz. cocoa, 4 oz. margarine, 1 egg, few drops ol vanilla flavouring. Method: Mix the flour and cocoa together. Rub in the margarine until like line breadcrumbs. Add the sugar and baking-powder and mix ail together. Beat up the egg and add to the dry ingredients, with just a little milk and a few drops of vanilla. Mix all to rather a stiff consistency Put, into small greased cake-tins and bake in a hot oven for about 15 to 20 minutes. When cooked remove the tins, and while warm dust well with castor sugai. mouID BLANCMANGE.

Ingredients.—Three dessertspoonfuls cornflour, 1J dessertspoonfuls cocoa, 1 pint of milk (or milk and water), pinch of salt, sugar and vanilla flavouring to taste. ' . Method; Mix the cornflour and cocoa together, "then mix to a smooth paste with a small quantity of the milk. Heat the remainder of the milk, with the salt and sugar added, then stir in the cornflour, etc. Return to the pan and bring to the boil, and boil gently for ten minutes, keeping it well stirred all the time. Add vanilla flavouring to taste. Pour into a wet mould and loave until set, then turn out and serve. If liked less stiff, use only instead of 3 dessertspoonfuls of coinlloUL' COCONUT IC®. Ingredients.—lib. lump sugar, Jib. desiccated coconut, 3oz. cocoa, 1-J gills milk, vanilla flavouring. Method: Put the cocoa into a saucepan and mix to a smooth paste with some of the milk, then stir in the remainder. Add the sugar and put over, a low gas until dissolved. Brmg to the boil, stir in the coconut, and bon for about 15 to 20 minutes, keeping it well stirred. Add a few drops of vanilla, then pour into a wet tin ana spread over evenly. Leave until set. then turn out on to the other side ana leave to dry. Out into blocks and is ready.