MY COOKERY CORNER

New Zealand Times, Volume XXXVI, Issue 8183, 26 July 1912, Page 11

MY COOKERY CORNER

This selection of chocolate recipes seems to mo most appropriate to our coldest season since chocolate in every form is most nourishing and heat-pro-ducing. CHOCOLATE CRULLERS.

Two ounces of unsweetened chocolate, three cupfuls of flour, three teaspoonfuls of bakiug powder, one teaspoouful of vanilla extract, -< teaspoonful of salt, two eggs, one cupful of muk, one cupful of sugar, one tablespoouful of butter. Sift together the flour, baking powder, sugar aud salt. Rub the butter iiuely into them, add the eggs well beaten, the vanilla, milk, and the chocolate melted. Alix into a smooth dough, roil out on a floured baking-board, cut. into rings and fry in plenty of smoking-hot fat. Drain and sprinkle over with hue sugar.

CHOCOLATE MARSHMALLOW CAKE. One square of chocolate, some marshmallows, one quarter capful ot buuer, one egg, one cupiui of hour, three-quar-ter cupful of sugar, two-third cupnu of milk, one teaspoouful of baking powder, halt teaspooaiul of vanilla extiaot.

Cream the butter aud sugar together, then add tho egg well beateu, the imiK., flour, baking powder, vamlia aud melted chocolate. Four into a buttered round caße-un and bake in a moderate oven for half an hour. After tho cake has been out of the oven lor ten muiuiea split it and spread tno lower part with a tow marshmallows cut in small pieces. Lay on the upper pare and set the cake iu the oveu until mo marshmallows aro melted, bprmiue powdered sugar over tho top. POTATO CHOCOLATE CAKE. Half cupful of grated chocolate, one cuntul or mashed potatoes, lour eggs, Olio eupiur of butter, two cupfuls ot sugar, naif cupful of milk, two and a half cupfuls oi flour, lour teaspoomuls of baking powder, one cupful of chopped nut meats,, one teaspoouml of vanilla extract, quarter toaspoomul of grated nutmeg, quarter teaspoonful of powdered aUs nice, half teaspoouml of powdered cloves, half teaspoouful of powdered cinnamon. , , Beat tho butter and sugar together until creamy, then add tho potatoes, the chocolate, melted; the yoiKs ot eggs, beaten; tho milk, flour, bakiug powder, spices vanilla, nut meats, aud the whites of egg’s beaten stittly. Mix carefully and bake in a moderate oven. CHOCOLATE PIE. Two ounces of unsweetened chocolate, one cupful of sugar, three tablespoonfuls of flour, one cupful of boiling water, two eggs, one tablespoonful of butter, one teaspoonful .of vanilla extract. Alix tho sugar and flour in a saucepan, then stir in the boiling water. When smooth add the chocolate and stir the mixture over the fire, until tho chocolate nie lt=. Remove tho pan from the tire, add the volks of tho eggs beaten with one tablespoouful ot water and tho butter. Set tho saucepan m a pan of boiiin” water, cover and cook for ten minutes, stirring occasionally. Cool and flavour with the vanilla. Turn into a baked pastrv-shell. Heat up tho whites of the eggs* stiffly, then gradually beat in a ouarter of a cupful of sugar. Spread “over the pie and bake in a slow oveu until the meringue is firm. Whipped and sweetened cream may be spread on Hie too iu place of the meringue.

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