- 1 pint of water,
- Whites of 2 eggs,
- ½ a teaspoonful of vanilla,
- ½ a cup of sugar,
- 2 level tablespoonfuls of cornstarch,
- ½ a teaspoonful of cinnamon,
- 3 tablespoonfuls of cocoa.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to harden. Serve with plain cream.—Mabel Richards Dulon.
[CHOCOLATE FUDGE WITH FRUIT]
Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven minutes; add one-half cup of Baker's Chocolate and boil seven minutes longer. Then add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half a cup of English walnuts and one teaspoonful of vanilla.
[CHOCOLATE MACAROONS]
Stir to a paste whites of seven eggs, three-fourths a pound of sifted sugar, one-half a pound of almonds pounded very fine, and two ounces of grated [Baker's Chocolate]. Have ready wafer paper cut round, on which lay pieces of the mixture rolled to fit the wafer. Press one-half a blanched almond on each macaroon and bake in a moderate oven.
[PETITS FOUR]
Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan, and when cold turn out on the moulding board and cut into small dominoes or diamonds. They should be about an inch in depth. Split each one and spread jelly or frosting between the layers, then ice tops and sides with different tinted icings, pale green flavored with pistachio, pale pink with rose, yellow with orange, white with almond. Little domino cakes are also pretty. Ice the cakes on top and sides with white icing, then when hard put on a second layer of chocolate, using [Walter Baker & Co.'s Unsweetened Chocolate] and made as for layer cake, dipping the brush in the melted chocolate to make the spots.
Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty designs in decoration.—American Housekeeper.