THE COOK'S CORNER

Otago Daily Times, Issue 21784, 25 October 1932, Page 12

THE COOK'S CORNER

CHOCOLATE CASTLE PUDDING. Ingredients.—Two ounces and a-half of cocoa, half a pound of bread crumbs, three ounces of margarine, seven ounces of castor sugar, two eggs, milk to mix, vanilla flavouring. Method.—Make the bread crumbs and mix with the cocoa and castor sugar. Beat up the eggs. Warm the margarine sufficiently to melt it, add the eggs and melted margarine to the dry ingredients, together with some milk as required, and mix well. Add flavouring to taste. Put into small creased castle moulds, cover with greased papers, and steam for about three-quarters of an hour. Turn on to a dish and serve with hot custard. CHOCOLATE ICING. Ingredients—Two ounces of cocoa, half a pound of icing sugar, half a gill of water, few drops of vanilla. Method.—Roll the lumps but of the sugar, then rub it through a fine sieve. Put the cocoa into a saucepan and mix to a smooth paste with the water. Stir over a low gas for a few minutes to cook it, then leave until cool. Add the sieved icing sugar and flavouring and mix all to a smooth paste. Stir over a low gas until the bottom of the saucepan feels just warm, then use as required. If the correct consistency, the icing should just coat the back of the spoon. If necessary, add more water or sieved sugar as required. ' ■