RECIPES.

Waikato Times, Volume 112, Issue 18803, 26 November 1932, Page 12 (Supplement)

RECIPES.

Chocolate Tartlets. ' Ingredients: About 4lb flaky pastry. ! 2 tabicspoonfuls cocoa, 24 oz. castor 1 sugar, 1 oz. butter, 3 oz. ground almonds, vanilla flavouring, 1 egg, jam. .Method: Roll out the pastry thinly, cut into rounds, and line some tartlet tins. Put a little jam in the bottom of each. Beat the sugar and fat to a cream. Add the egg, stir it in quickly and beat the mixture for a few 1 minutes. Mix the cocoa and ground 1 almonds together and stir in, with a few drops of vanilla. Put Into the prepared tins, and about three parts All them. Place on a baking-sheet and bake In hot oven for about 15 to 20 minutes. Leave on a sieve until cold, then dust with sieved castor sugar. Chooolato Kisses. Ingredients: 2 eggs, 1 heaped breakfastcup of sugar, 4 breakfastcup coooa. Method: Knead sugar and chocolate together with the whites of eggs (beaten to a froth). Roll into small balls and place on tins. Bake in a moderate oven. Chocolate Oherry pudding. Ingredients: 3 oz. castor sugar, 1J oz. butter, 2 eggs, 2 dessertspoonfuls cocoa, 1 oz. glaced cherries, 4 oz. breadcrumbs, | pint milk, vanilla. Method: Cut the cherries into small pieces. Beat the sugar and fat to a cream. Make the breadcrumbs and mix with the cocoa. Separate the yolks from the whites of eggs. Beat up the yolks and add to the creamed fat and sugar, stirring quickly, then beat well for a few minutes. Whisk the white lo a very stiff froth. Stir the breadcrumbs and cherries into the creamed fat and sugar, alternatively with the milk and mix all together. Add the whisked whites and stir In very lightly. Put into a greased mould, cover securely with a well-greased paper, and steam for about one hour and a-half. Turn out carefully and serve with custard. 4 Chocolate Jellies. Ingredients: 1 egg, 1 dessertspoon cocoa, 24 gills hot water, 4 pint milk, about 14 dessertspoons sugar, 1 pint packet vanilla jelly, desiccated cocoanut. Method: Beat up the egg. Mix the cocoa lo a paste with a spoonful of : the milk. Boil the remainder, stir on 110 it, return to the pan, and boil for I one minute, then cool slightly and add to the egg. Pour into a jug anil add the sugar. Stand it in a saucepan of hot water and cook until the custard thickens. Stir it occasionally : and be certain not to let it curdle. ] When cooked, pour the custard into a j basin and leave until cold. Dissolve j the jelly in iho hot water and leave j also until cold, then stir gradually into i the custard. Pour into small wet moulds and leave until set. Turn on lo a dish and sprinkle a leaspoouful id' desieeated eoroanut on earli.