CHOCOLATE RECIPES.
? l sV. K'Sp »'cf P S' witi u>; '"I" •* Pfe? hoil When boiling, pour it ovef tht cm return all to the saucepan andl boil minutes. Allow it to cool to blood heat and then pour into a glass dish and add the rennet. Can be served plain or with creamSteamed Chocoiate Pudding.—Quarter lb bread crumbs (brown), 2oz. cocoa or grated chocolate, M sugar, i gill water, i pint milk, 2 eggs, few drops vanilla essence. Put bread into a twin With chocolate. Boil the water and sugar together until a light brown and add the milk. Reboil : then ponr over he cmmbs. Add the beaten egg yt>Jks. stlrrin ß thoroughly, and the essence, tatty, «»r in the stiffly beaten whites of eggs u* mix lightly. Put into a !^"«djMuH ,„d SSSf ■of «n hour, oerve yma oouen
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19488, 18 November 1926, Page 9
Word Count
140CHOCOLATE RECIPES. New Zealand Herald, Volume LXIII, Issue 19488, 18 November 1926, Page 9
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