CHOCOLATE CHARLOTTE.
Line, a mould with jelly and garnish with pieces of glace cherries and angelica. Arrange biscuits round tho sides, and fill the centre, with the following mixture: Dissolve 2oz' of grated chocolate and loz. of sugar in a gill of milk, then stir 'over the fire until boiling. Add of 'gclatino melted in a gill ?f water, and leave until cold, then stir in half-pint of [whipped cream and flavour with vanilla. 'Pour into tho prepared mould.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19300125.2.160.52.5
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20472, 25 January 1930, Page 7 (Supplement)
Word Count
79CHOCOLATE CHARLOTTE. New Zealand Herald, Volume LXVII, Issue 20472, 25 January 1930, Page 7 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in