Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 3 squares Lowney’s Premium Chocolate
  ⅔ cup powdered sugar
  ¼ cup boiling water
  1 teaspoon vanilla
  1½ tablespoons granulated gelatine
  ¼ cup cold water
  ½ cup scalded milk
  whip from 3 cups cream

Melt chocolate; add sugar and water; cook until smooth. Soak gelatine in cold water; dissolve in boiling water; add chocolate mixture. Chill partially; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, [Plate IV], opposite.

Chocolate Cream Custard

• 1 cup sugar
  4 eggs
  3 cups scalded milk
  ½ teaspoon vanilla
  2 ounces Lowney’s Premium Chocolate
  ½ teaspoon salt

Melt sugar in clean omelet pan; when golden brown, add to scalded milk; when dissolved pour on to eggs, which have been slightly beaten, add salt, vanilla, and chocolate which has been melted over hot water.

Strain into individual molds. Set in a pan of hot water and bake in a moderate oven until firm. Chill; unmold, and serve with [Chocolate Sauce] or [Caramel Sauce].

Cocoa Cream

• 2 cups light cream
  2 tablespoons granulated gelatine
  ¼ cup cold water
  2 egg yolks
  2 egg whites
  ½ cup cocoa
  ¼ inch stick cinnamon
  1 teaspoon vanilla
  1 cup heavy cream
  ¼ teaspoon salt
  ½ cup sugar

Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add to gelatine which has been soaked in cold water, and stir until dissolved.