MY COOKERY CORNER

New Zealand Times, Volume XXXVI, Issue 8189, 2 August 1912, Page 11

MY COOKERY CORNER

CHOCOLATE SAUSAGE, One cupful of bitter grated chocolate, one cupiul of sugar, three teaspoomuls of vanilla extract, quarter pound of almonds, half cupful of pojvdered sugar, two whites of eggs. Blanch and cnop the almonds into very line pieces. Crush the sugar with a rolling-pin, on a baking-board, and grate tho chocolate. Beat up the whites of the eggs in a saucepan, then heat them over the fire and strr with a spoon until warm. Add tho chocolate, sugar and almonds, and stir until tho mixture is hot. Remove from the lire, add the' vanilla extract; pour the hot mixture on to tho powdered sugar and knead it on a baking-board. Form into a large sausage or several small ones. Allow to dry for twelve hours, then cut into slices. This is a delicious sweetmeat. CHOCOLATE NUT COOKIES. One tablespoonful of grated chocolate, ono cupiul of chopped nut meats, one cupful of seeded raisins, one cupful of sugar, ono egg, two tablespooniuls of butter, half cupful of milk, If cupfuls of flour, one teaspoonful of baking soda, ono teaspoonful of powdered cinnamon, one teaspoonful of vanilla extract. Cream the butter and sugar together; add the egg well beaten. Mix the flour, soda, chocolate and cinnamon together, and add them alternately with the milk. Stir in the raisins and nuts and vanilla -struct Drop in teaspoopfuls on buttered tins and bake in a moderate oven HU ready. CHOCOLATE BREAD PUDDING. Two squares of chocolate, two cupfuls of breadcrumbs, four cupiuls of seamen milk, two-thirds cupful of sugar, two. eggs, quarter teaspoonful of salt, one teaspoonful of yamlla extract, half cupful of chopped English walnut meats. Melt the chocolate over hot water. Soak the bread in the milk for half an hour, then add tho sugar, the chocolate, salt, vanilla, tho nuts and the eggs well beaten. Turn into a buttered puddingdish and bake in a moderate oven for half an hour. Serve with milk or cream.