TO-DAY'S RECIPES

Stratford Evening Post, Volume II, Issue 236, 6 May 1933, Page 2

TO-DAY'S RECIPES

CHOCOLATE NUT FINGERS Ingredients: G or Soz flaky pastry, 'jllit castor sugar, loz ground rice,; white of 1 egg, apricot jam, 1 dessertspoonful Bournvillc Cocoa, 2oz ground almonds, vanilla or almond flavouring, loz almonds. Method: Roll out the pastry thinly and line the bottom of a small baking tin. Blanch, skin and chop up the almonds. Mix the cocoa, ground rice, sugar and ground almonds together. Whisk the white to a stiff froth and add. with a few drops of flavouring. Mix all to a soft paste; if necessary a little cold water may be added. Spread just a very thin layer of jam over the pastry, then cover with the prepared mixture and spread evenly. Brush the surface over with water, and 'sprinkle the chopped almonds on the lop. Bake in a hot oven for about 25 to 20 minutes. When almost cooked, froth up a little white of egg, extra to that, given in the recipe, and brush the mixture over with it, then dredge freely with castor sugar. Return to the oven for a few minutes until lightly browned, then put. on to a sieve to cool. Put on to a flat, surface and cut into fingel's with a sharp knife, then arrange on a plate. CHOCOLATE PANCAKES Ingredients: 3oz sugar, h pint milk. 2oz Bournville Cocoa, loz flour 2 eggs. Method: Mix all ilo- cocoa smoothly with cold milk, boil the rest and pour on to it, return to the pan and stir till smootii, add the sugar and let. it. cool. Whisk the eggs well, stir into the flour, add cocoa, and let, the bat tor stand till cold. Midi, a little lard or dripping in frying pan, pour in enough of the mixture to cover the bottom of pan, when the under sole is brown turn or toss the pancake, and cook till brown, sprinkle with sugar and serve very hot.

CHOCOLATE MERINGUE PUDDING Ingredients: 1 pint milk, 4 eggs, vanilla, I teacup castor sugar, I teacup (bare measure) corn Hour, \ teacup Bournvillo Cocoa. Method: Place cornflour in a basin and add sufficient milk to make into a smooth paste. Put the milk and cocoa into a saucepan and bring to the boil, stirring all the time. Add half of the sugar, and stir in the cornflour. Cook until the mixture thickens, and then simmer for ten minutes, place aside to cool for a, little, then add the yolks of eggs and one white, and a few drops of vanilla essence. Butter a souffle tin and turn the mixture into it, and steam for about -10 minutes, or the pudding can be baked in a moderate oven for about 30 minutes. When the pudding is nearly cooked beat the whites of three eggs to a stiff froth and mix With the remaining sugar. Turn the pudding out when done on to a hot dish, cover it with the meringue mixture! sprinkle sugar over it, then put back into the oven to set the meringue and colour it. Serve at once.