THE COOK’S CORNER

Otago Daily Times, Issue 22204, 6 March 1934, Page 15

THE COOK’S CORNER

Jack Frost Fingers.—lngredients: One ounce and a-half cup chocolate, one egg white, six ounces castor sugai, five ounces ground almonds. Method: Mix chocolate, sugar, almonds and egg white well together. Roll out on a big pastry board, lightly sprinkled with icing sugar, to half an inch thickness. Spread with a thin layer of royal icing. Cut into narrow fingers. Place each on a strip of wafer paper. Bake for 45 minutes in a very slow oven about 250 degrees F. until , faintly coloured. Serve with tea or with ice cream Chocolate Caramel Sauce.—lngredients: One ounce cocoa, one ounce butter, one cup castor sugar, quarter cup boiling water, half teaspoon vanilla essence. Method; Mix the cocoa in a saucepan over slow heat with butter. Stir till smooth, then stir in boiling water by degrees. Remove pan from fire. Add sugar, and when dissolved, bring to a boil, stirring constantly, and boil to 232 degrees. Remove pan from fire. Allow sauce to cool a little, Stir in vanilla essence. Use hot or cold. Chocolate Cream Layer Cake.—lngredients: Cream—Four measures cup chocolate, one egg yolk, two-thirds cup sugar.

half cup milk. Cake —Two cups sifted flour, two eggs, half cup butter, haltteaspoon vanilla essence, one cup sugar, quarter cup milk, half lemon rind, one small teaspoon baking soda. Method: Cream —Measure chocolate, ' sugar, and milk into a saucepan. Heat slowly, stirring occasionally. When chocolate and Sugar have dissolved, stir in egg yolk, and cook, still stirring, until thick, then cool. Cake; Beat butter and sugar to a cream. Stir in sifted flour and beaten eggs alternately, then milk, and prepared chocolate cream. Add soda, dissolved in a tablespoon boiling water, vanilla, and quarter pound minced walnuts or pecan nuts, if liked. Divide mixture between three butter layer cake tins, Baka in a moderately hbt oven—37s degrees F. —for about 20 minuteg to half an hour. Cool, and put layers together with vanilla butter icing, or whipped cream, flavoured with vanilla. If icing is used as a filling, simply dust with icing sugar ou top. If filled with whipped cream, cover with water icing, flavoured delicately with black coffee and decorated.