THE COOK'S CORNER

Otago Daily Times, Issue 22068, 26 September 1933, Page 13

THE COOK'S CORNER

Fancy Chocolate Sponge Pudding.—lngredients: ilb self-raising flour, 2oz butter, 4oz sugar, 4 measures of cup chocolate, pinch of salt, 1 egg,* a little milk. Method: Dissolve the cup chocolate in a small quantity of the milk. Rub butter into the flour. Add the sugar and the egg to the mixture and beat for a few moments, then mix_ in the cup chocolate and clear the mixing. Well grease the mould. Place the mixture into the mould and steam for one hour and a-half, taking care to cover the mould with greaseproof paper. Note: If small puddings are desired, these can be put into small moulds, in which they will require about 20-25 minutes to steam. This can be served with custard or decorated when cold to suit the individual taste.

Chocolate Soil.—lngredients: 2 eggs, 3oz castor sugar, 3oz flour, lj dessertspoonfuls cocoa,, i teaspoonful baking powder, 1 tablespoonful water (warm) Cream filling: Goz icing sugar, 2 tablespoonfuls cream, vanilla flavouring. To make cream filling, roll lumps out of sugar, then rub through a fine sieve. Whisk the cream till thick, stir in sieved sugar, a few drops of vanilla, and mix all together. Method: Grease a small baking sheet and line with greased paper to stand just above the sides. Whisk the eggs and sugar together for about 10 minutes, until thick and creamy, and free from dark streaks of egg. Sieve the flour, cocoa, and making powder together and stir in lightly. Add the water and mix all together. Put into the prepared tin and spread over evenly. Bake in a hot oven for about 7 to 10 minutes until it feels spongy. Turn on to a sugar paper, cut off hard outside edge from each side and have ready the cream filling, spread it over, and roll up the sponge. Leave on sieve till cold.

Chocolate Trifle. —Ingredients: Jib chocolate roll, 1$ pints milk, 2 eggs, 2 dessertspoonfuls cocoa, 3 or 4 dessertspoonsful sugar, loz almonds, vanilla flavouring* cream, glace cherries. Method: Boil half a pint of the milk. Put the roll into an oval glass dish and eoak with as much of the hot milk as required. Prick the roll with a fork'so as to get it well soaked. With, the other pint of milk make the custard. Mix the cocoa to a

6raooth paste with a little. milk. Boil the remainder and stir on it. Return to the pan and boil for one minute, then cool elightly. Beat up the eggs, stir the hot milk and cocoa on to them, then pour into a jug and add the sugar. Stand the jug in a saucepan of hot water .and cook until the custard thickens, -being careful not to; curdle it. It must be stirred occasionally. When cooked, remove from the hot water, add vanilla essence, and leave to cool. Blanch, skin and split the almonds, and stick into the roll. Pour the custard over it and leave until thoroughly cold. Decorate the top of the roll with whipped cream and a few glace cherries.