Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Chocolate Cream Jumble.

Eight and one-half pounds of good cake flour, 2 pounds of lard or butter, 3 pounds of sugar, (in powdered form), 20 eggs, 1 quart of milk, 1 ounce of soda, 1½ ounces ammonia and 1 pound of dissolved chocolate. Put sugar and lard in bowl and rub to a cream. Slowly add the eggs, two or three at a time, then add the milk. Dissolve soda and ammonia in milk and mix together. Then take the chocolate, dissolve it on the stove and add to the mixture. Finally add the flour and mix lightly. Baked in a heat of 450 degrees F. When baked, dried and cooled, take some marshmallow and put some of it between two jumbles, thus causing them to stick together; then fill the hole in the center on one side of the jumble with chocolate icing, and the other side with cream or white of egg icing. Sold for three cents each, or 2 for five cents.