Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 pint cream whipped until stiff
  ¾ cup powdered sugar
  2 ounces Lowney’s Premium Chocolate or
  ¼ cup Lowney’s Cocoa
  3 egg whites
  ¼ teaspoon salt
  1 teaspoon vanilla or
  1 tablespoon brandy
  sponge cake or macaroons

Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds; then one half hour will be sufficient to chill it. See colored illustration, [Plate II], opposite.

CHOCOLATE BAVARIAN CREAM
Plate III. For Receipt see [page 205]

Chocolate Bavarian Cream

• 2 ounces Lowney’s Premium Chocolate
  ½ cup sugar
  4 egg yolks
  ¼ cup cold water
  2 cups milk
  2 tablespoons granulated gelatine
  2 cups cream
  ¼ teaspoon salt

Melt chocolate; add sugar, eggs and milk; cook in double boiler until mixture thickens; soak gelatine in cold water; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. Pour into mold to harden. Unmold and garnish with beaten cream and cherries. See colored illustration, [Plate III], opposite.

CHOCOLATE TRIFLE
Plate IV. For Receipt see [page 205]

Chocolate Trifle