CONTRIBUTED RECIPES

Hawke's Bay Tribune, Volume XXIII, Issue 76, 11 March 1933, Page 10

CONTRIBUTED RECIPES

CHOCOLATE CREAM. Ingredients: i pint milk, 2 tablespoonsful cocoa, 4 sheets gelatine, 2 eggs, 1 heaped tablespoonful of sugar. Method: Boil milk with the cocoa, then moisten gelatine and add to the mixture. Re-boil and add the wellbeaten yolks of eggs, mixed with the sugar, and stir vigorously. Place the mixture aside to cool for 10 minutes, and frequently stir it. When the mixture begins to get smooth, add the stiff froth of the eggs, and then pour into a mould.

CHOCOLATE FINGERS

Ingredients: J teacup of cocoa, 2ozs. of margarine, •} teacup of sugar. -J teaspoonfid of baking powder, handful of almonds, 2 eggs. 1J teacups of flour. Method: Cream the cocoa with margarine and sugar, then beat in 1 egg thoroughly. Add the sieved flour and baking powder, and work into a stiff dough, adding a little milk if required. Roll out about Jin, in thickness and cut into fingers. Place on a floured tin, brush over with egg and sprinkle with chopped almonds. Bake for about 15 minutes. CHOCOLATE BREAD PUDDING. Ingredients: 2 cups stale bread crumbs. 4 cups scalded milk, 2/3 cup sugar, >■ teaspoonfui salt. 2 eggs, I teaspoonful vanilla, 4 tablespoonsful cocoa. Method: Soak bread in milk 30 minutes. Mix sugar, cocoa, salt, add to above mixture, add vanilla. Beat Oggs slightly, add and mix thoroughly. Turn into buttered baking dish and hake one hour in a niodcrjjie oven. Serve, if desired, with chocolate sauce. CHOCOLATE TOFFEE. Ingredients: 11b. brown sugar, .1 cup milk or cream, 1 cup treacle (scant), J teaspoonfui cinnamon, 3 tablcspoonsful cocoa, J cup butter, i teaspoonfui vanilla. Method: Cook nil ingredients together except vanilla. Boil until, a firm ball may be formed when tried in cold water. Remove from the fire, add vanilla mid pour immediately into a shallow. well-buttered pan. Mark into squares before it hardens.