For the Housewife

Southland Times, Issue 22993, 12 September 1936, Page 17

For the Housewife

NEW RECIPES

Chocolate On The Menu Children are not alone in their choice of chocolates as the favourite par excellence for much that contains its delightful flavour finds its way from the kitchen to the family table. Indeed, chocolate makes children of us all. Chocolate Log Cake. Ingredients: Three eggs, J cup sugar, 1 cup self-raising flour, pinch of salt, 3 tablespoons hot water, lemon cheese or jam for filling. Vienna Icing: Twelve ounces icing sugar, soz. butter, 4oz. grated chocolate, 2 tablespoons sherry (or milk), i teaspoon vanilla essence if milk is used. Method: Add the salt to the eggs; beat till light and frothy; add the sugar gradually, and beat lightly till thick enough to form a pattern in the basin when some of the mixture is lifted on the whisk. Remove the whisk; add tire sifted flour, and stir in lightly with a wooden spoon. Add the hot water; mix evenly, and pour into a buttered Swiss roll tin (or one lined .with buttered paper). Bake in a moderately hot oven for about 10 minutes till lightly cooked. If baked too much the mixture is difficult to roll without cracking. Turn and remove the paper. Roll up quickly in the damp cloth, then unroll; lift on to white paper; spread with jam; re-roll neatly and lift on to a cake cooler. Melt the grated chocolate over hot water. Cream the butter with a wooden spoon; add the sifted icing sugar and sherry alternately, and beat till smooth and creamy. Cut a slice crosswise from the end of the cold roll, and join it with Vienna icing to the side of the roll. Spread each end with icing. Add the melted chocolate to the white icing; mix well, and put into a forcing bag fitted with a rose pipe. Force a lengthwise pattern, completely covering the roll, to represent a log covered with bark. With a plain fine pipe, on the white icing at each end, make a circular pattern to represent the grain of the timber. Leave till the icing is firmly set before cutting the cake. Chocolate Cream Cake. Ingredients: Half a cup butter (40z.), i cup sugar (40z.), 2 eggs, £ cup milk (4 tablespoons), 2 level cups self-rais-ing flour (Bozs.), 2ozs. grated chocolate or 1 dessertspoon cocoa with 1 tablespoon hot water, | teaspoon vanilla essence. For Filling: Two tablespoons butter, 2 tablespoons sugar, 2 tablespoons milk, 2 tablespoons boiling water, i teaspoon vanilla essence, few crystallized cherries. Method: Cream the butter and sugar; add the beaten eggs gradually, milk, vanilla, cocoa blended with hot water, or the melted chocolate, and the sifted flour. Mix evenly and lightly; put a teaspoonful of the mixture in each patty paper or buttered patty pan, and bake in a moderately hot oven from 12 to 15 minutes. Lift the cooked cakes on to a cooler. Cream the butter; add the sugar gradually; add the milk a few drops at a time, beating thoroughly; add the boiling water gradually. Beat till creamy; add the essence, and mix well. Cut a small piece from the top of each cold patty; add a teaspoonful of the prepared cream; and in the centre of each, place a ring of crystallized cherry. Cut the top slice in halves, and arrange one half on each side of the cherry ring, to represent butterfly wings. Chocolate Sauce. Ingredients: Two ounces grated chocolate, J pint milk, 2 egg yolks, 1 dessertspoon sugar, few drops vanilla essence or 1 teaspon brandy, liquor or rum. Method: Heat the grated chocolate with the milk in a small saucepan, and simmer till quite dissolved. Mix the egg-yolks with the sugar in a basin or upper portion of a double saucepan; gradually pour the cooled milk chocolate on to the egg; mix well, and stir over boiling water till the mixture coats the spoon. Remove from the heat; add the flavouring and serve hot. Chocolate Meringue Tart. Ingredients: Six ounces short pastry. For Filling: One tablespoon butter, 1 tablespoon flour, 1 tablespoon sugar, 2oz. grated chocolate or 1 dessertspoon cocoa, 1 cup milk, 2 egg yolks, | teaspoon vanilla essence. For Meringue: Two egg whites, 2 tablespoons sugar. Method: Make the pastry; roll on a floured board to about an inch larger than the deep sandwich pan or pie plate in which it is to be cooked. Cut 1 a narrow strip from the edge; line the : edge of the buttered pan with the strip, < and brush it with water. Line the pan with the remainder of pastry; press to- ’ gether, trim and ornament the edges; brush with water, and sprinkle with I

sugar. Prick the pastry centre with a fork to prevent rising; and bake in a moderately hot oven for about 15 minutes, till lightly browned. Melt the butter in a small saucepan; stir in the flour till smooth, cook for a minute; add the milk, and stir till the mixture boils and thickens, and simmer for a few minutes. Blend the cocoa with a tablespoon of hot water, or melt the grated chocolate over hot water, and add to the mixture with the sugar, eggyolks, and vanilla essence. Stir over slow heat for a few seconds to cook the egg-yolks without boiling the mixture. Pour into the cooked pastry case. Beat the egg-whites to a stiff froth; add the sugar gradually; beat lightly; place the meringue on top of the chocolate filling, and return to a slow oven to set and lightly brown. Serve either hot or cold, with cream or custard. Steamed Chocolate Pudding.

: Ingredients: Two ounces butter, 3oz. sugar, 1 egg, 4 tablespoons milk, soz. . self-raising flour, pinch of salt, 1 des- ' sertspoon cocoa or 2oz. grated chocolate • (melted), | teaspoon vanilla essence. L Method: Melt the chocolate over hot [ water, or blend the cocoa with the hot . milk, and cool it. Cream the butter t and sugar; gradually add the beaten ■ egg, vanilla essence, prepared chocolate ; or cocoa, and the sifted flour with the i salt. Mix evenly, and pour into a butL tcred pudding basin or mould/ Cover with buttered paper or a clip-on lid, and steam for 1| hours. Remove the paper; turn pudding on to a heated serving dish, and serve hot chocolate sauce or custard separately. Chocolate Biscuits. (With Nuts or Chocolate Icing.) Ingredients: Two tablespoons butter, 2 tablespoons sugar, 1 egg, 2oz. grated chocolate or 1 dessertspoon cocoa with 1 tablespoon hot water, pinch of salt, 14 level cups flour, 4- teaspoon baking powder, blanched almonds or few chopped nuts, chocolate icing (optional). Method: Melt the chocolate over hot water, or blend the cocoa with the hot water. Cream the butter and sugar; gradually add the beaten egg, the prepared cocoa or chocolate, and the sifted flour, baking powder and salt, mixing to a stiff paste. Turn on to lightly floured board, and roll to about a quarter-inch thickness. Cut into finger lengths one inch wide and three inches long, or stamp out with a small cutter. Brush the surface with a little beaten egg or milk, and sprinkle with chopped nuts, or put a blanched almond on each. If the fingers are to be iced after baking, reserve the nuts for sprinkling on the icing. Put on to buttered baking trays, and bake slowly for 15 to 20 minutes. Leave on trays till cold. If required, spread with chocolate icing; sprinkle with chopped nuts, and when set pack the biscuits in air tight containers to retain their crispness. Chocolate Slices. Ingredients: One tablespoon butter, 1 tablespoon sugar, 1 egg, 1 cup selfraising flour, pinch of salt, apricot or raspberry jam. For Filling: Two tablespoons butter, 2 tablespoons sugar, 1 egg, 2 tablespoons self-raising flour, i cup chopped nuts, 2oz grated chocolate. Method: Cream the butter and sugar; gradually add the beaten egg, sifted flour and salt. Mix evenly, and line a buttered Swiss roll pan with the mixture. Spread with a thin layer of jam. Melt the chocolate and butter for the filling. Beat the egg; add the sugar gradually; whisk till thick and frothy; stir in the sifted flour, and when free I from lumps, stir in the melted butter! and chocolate. Mix lightly, and spread! over the jam on the paste. Brush the surface with milk or beaten egg, and sprinkle lightly with chopped nuts. Mark into finger lengths about three inches long and one inch wide. Bake in a moderately hot oven till firm, crisp, and evenly browned. Leave on tin till cold; cut in marked slices, and store in airtight containers. Chocolate Layer Cake. Ingredients: Three ounces butter, J cup sugar, 1 egg, J cup milk, lg cups self-raising flour, pinch of salt, 1 tablespoon cocoa or 2 oz. grated chocolate, i teaspoon vanilla essence, 2 tablespoons boiling water. For Filling: Half cup water, J cup sugar, 1 tablespoon butter, 1 heaped teaspoon cornflour or arrowroot, few drops vanilla essence, 1 tablespoon cocoa or 2oz grated chocolate. Method: Blend the cocoa with the heated milk and cool it, or melt the grated chocolate over hot water. Cream the butter and sugar; add the beaten egg gradually, vanilla, blended cocoa or melted chocolate with the milk, and sifted flour and salt. Mix evenly, and stir in the boiling water lightly. Pour into two buttered sandwich pans, and bake in a moderately hot oven for about 25 minutes. Turn the cooked cakes on to cake cooler.

Blend the arrowroot or cornflour with a little cold water. Add remainder to the sugar, butter, and cocoa or chocolate in a small saucepan; when boiling,, stir in the blended thickening, and simmer the mixture for 3 minutes. Stir over cold water, and spread the cold filling between the cold cake layers, and join together. Sprinkle the top with sifted icing sugar, or cover witn icing and sprinkle with chopped nuts. Leave till the icing sets firmly before cutting.