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Southland Times, Issue 22107, 30 August 1933, Page 5

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Uses for Chocolate

Chocolate Peaches. Ingredients: 1 large or small tin peaches. 1 packet (pint) lemon jelly. 1 pint hot water. | pint chocolate custard. Cream, sugar and vanilla. Method: Dissolve the jelly in the hot water and leave until cold. Strain the syrup from the peaches and arrange some of them in a dish with the cut side downwards, leaving out two or three for the top. Pour the jelly over and leave it to set. Make the chocolate custard, either a powder or an egg custard will do, let it get almost cold, then stir it up and pour over the jelly. When thoroughly cold, cut the remaining peaches into quarters and arrange in a ring on the top. Whisk some cream until it stiffens, flavour and sweeten it to taste, and pile in the centre of the dish. Serve with the peach syrup. Chocolate Coffee Ice Cream. Ingredients: 4 eggs. 3oz. sugar. 1 teaspoonful cornflour. | lb. cup chocolate. 1 cup strong coffee. 1 pint milk. Method: Mix the cornflour and sugar and cup chocolate together, add the eggs and coffee. Boil the milk and mix the whole together until the mixture thickens. Freeze in the usual manner. Note.— Cream can be added, if desired. This helps to make the ice cream smooth. Chocolate Mushrooms. Ingredients: 11b flour } flat teaspoonful carbonate of soda Jib butter 1 e gg 1 teaspoonful cream of tartar 2oz cocoa 7oz castor sugar milk. Almond Paste: Jib ground almonds Jib icing sugar vanila flavouring About 1J- whites of eggs (add more if required). Method: Sieve the flour, cocoa, soda, and cream of tartar. Rub in the butter finely. Add the sugar and mix the other ingredients. Beat up the egg and add, with sufficient milk to mix all together. When well mixed beat for a few minutes. Put into small greased caketins, putting only a small quantity into each one. Bake in a hot oven for about 12 to 15 minutes, then put on to a sieve and leave until cold. To make the Almond Paste: Roll the lumps out of the sugar, then rub it through a fine sieve. Add the almonds and mix together. Whisk the whites slightly, and add sufficient, with a few drops of vanilla, to mix all to a stiff paste, then work it until smooth. Cut off a piece and save for the stalks. Roll out the remainder thinly, and cut into small rounds. Brush the bottom of the cakes with white of egg, using it very sparingly, and moulc| almond paste over each, leaving the top of the cakes uncovered. Chocolate Log Cake. Ingredients: 2 eggs 2oz butter Jib castor sugar 1 flat teaspoonful baking-powder. Jib flour milk jam Chocolate Butter Icing: 7oz icing sugar 3oz butter IJlb cocoa about 1J tablespoonfuls milk vanilla. Method: Mix the flour and baking-powder together. Grease a baking-sheet and line with greased paper to stand above the sides. Beat the sugar and fat to a cream. Add each egg separately, and stir it in quickly, beating for a few minutes before adding the second.

When both are well beaten in, stir in the flour and baking-powder and mix all together lightly, adding just a little milk if required. Put into the prepared tin and spread over evenly. Bake in a hot oven for about seven to ten minutes, until it feels spongy. Turn it on to a sheet of paper, and spread over some jam (previously warmed). Cut off the hard edge from each side of the sponge, then roll it up and leave it on a sieve until cold. Cut a thin slice from each end to trim it. Make the Chocolate Butter Icing: Roll the lumps out of the sugar, then rub it through a fine sieve. Put the cocoa into a saucepan and mix to a smooth paste with the milk, then stir until dissolved—a little more milk may be used if required. Add the butter to the sieved icing sugar, and beat both to a cream. Add the cocoa and a few drops of vanilla, and mix all together, then leave until it becomes stiffer before using it. Fix a rose or shell pattern tube in the bottom of an icingbag, put the icing into it and decorate the log in straight lines from end to end until completely covered. Make the Chocolate Butter Icing. Fix a rose tube on to an icing-bag, put some of the icing into it, and force on to the cakes, from the edge of .the almond paste to the centre in straight lines, until the tops are completely covered. Mould the remainder of the almond paste into stalks, and stick one in the centre of each mushroom. Note: If the cakes have risen much in the centre, a small piece can be cut off before the butter icing is put on.