TO-DAY’S Recipe—
Chocolate Bonita Take 3 tablespoonfuls granulated chocolate, 1 tablespoonful cocoa, 2 tablespoonfuls sugar, 4 eggs, tumbler hot water, -|oz gelatine, i teaspoonful vanilla essence. iJMtelt gelatine in water. Put into a large basin eggyolks, all dry ingredients and vanilla. Mix well together. When gelatine is almost cold, add to mixture in basin. When chocolate mixture shows signs of setting (but not before), whip egg-whites stiff and fold in-carefully with a large spoon. When well mixed, pour into a prepared souffle dish.. . Serve cold in same dish, decorated with whipped, cream* flavoured with vanilla, and- topped with small meringues. Place a paper d’oyley in a silver dish, put souffle dish on top and serve.
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https://paperspast.natlib.govt.nz/newspapers/HAWST19350824.2.141.2
Bibliographic details
Hawera Star, Volume LIV, 24 August 1935, Page 13
Word Count
115TO-DAY’S Recipe— Hawera Star, Volume LIV, 24 August 1935, Page 13
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