[MRS. HILL'S COCOA FRAPPÉ]
Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three quarts and a half of milk scalded with cinnamon bark; cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.—Janet McKenzie Hill—Ladies' Home Journal.
[MRS. HILL'S CHOCOLATE PUFFS]
Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves. Cover with whipped cream sweetened and flavored.—Janet McKenzie Hill—Ladies' Home Journal.
[MISS FARMER'S CHOCOLATE CREAM CANDY]
- 2 cups of sugar,
- 2/3 a cup of milk,
- 1 tablespoonful of butter,
- 2 squares of chocolate,
- 1 teaspoonful of vanilla.
Put butter into granite saucepan; when melted add sugar and milk. Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly and mark in squares. Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon.—Boston Cooking School Cook Book—Fannie Merritt Farmer.
[MRS. SALZBACHER'S CHOCOLATE HEARTS]
Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor. If the paste seems too soft, add more sugar. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool. The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake. If properly made, they are very excellent and but little labor. Use the yolks for [chocolate whips].—From "Good Housekeeping."