CHOCOLATE RECIPES

New Zealand Herald, Volume LXXV, Issue 22971, 24 February 1938, Page 4

CHOCOLATE RECIPES

PANCAKES AND FRITTERS SWEETS FROM OLD-TIME BOOK These two sweets, culled from an old-fashioned recipe book of the late nineteenth century, strike rather an unusual note for chocolate, and are given here for chocolate-lovers. Make a batter for chocolate pancakes, with two ounces of flour, two tablespooufnls of milk, two egg-whites and four egg-yolks beaten separately, a tablespoonful of sugar and a pinch of salt. Heat well with a couple of tablespoonfuls of cream, and make some very thin pancakes with it, frying them 011 one side only. Lay them as done 011 a plate, with the uncooked side uppermost, and grate over each enough chocolate to cover the surface entirely. Roll the pancakes tip, sprinkle them with sugar and lov them on a buttered tin. Put this in a moderate oven and hake them for 20 minutes. For chocolate fritters, grate two ounces of unsweetened chocolate and boil it for a few minutes with half a pint of milk and an ounce and a-half of castor sugar. Let it get cool, then add tin 1 beaten yolks of three eggs, and half an ounce of ground rice mixed with the chocolate milk. Let these just simmer without boiling, then pour out on a dish. When it is cold again, cut it into rounds two inches in diameter. (It will be about an inch and a-half thick). Bout, up a couple of yolks of eggs 011 u plate, and grate finely sonic bread or cake crumbs. Kgg-and-crunib the rounds, being very careful in handling them and pressing on plenty of crumbs. Have some butter boiling in a fryingpan, put ill the rounds, fry them golden on both sides, drain and dry them and serve them sprinkled with a little icing sugar.