TO=DAY’S RECIPE

Waikato Times, Volume 126, Issue 21039, 15 February 1940, Page 4

TO=DAY’S RECIPE

COCOA FRUIT MOULD Place a tablespoonful of cocoa and three-quarters of a pint of milk in the top of a double boiler; stir until the cocoa is thoroughly melted and dissolved, and then bring to boiling point. Meanwhile soften 1$ tablespoonfuls of gelatine In another quar-ter-pint of milk. Beat the yolks of two eggs with two tablespoonfuls of sugar until frothy, then add by degrees to the boiling milk and cocoa and cook until thick. Stir in the gelatine and turn into a basin. Cool, and when ready to set, fold in a cupful of any stewed fruit you like, half a cupful of thick whipped cream, and the stiffly frothed egg-whites. Turn into a wet mould and leave to set. Before serving, decorate the top with a little whipped cream. In summer fold in a cupful of any stewed fruit; in winter, stewed prunes or apricots, etc., would do very nicely. This makes a very welcome change in the pudding line.