Chocolate Raspberry Meringue
- 3 egg whites
1 cup powdered sugar
4 tablespoons raspberry jam
2 squares Lowney’s Premium Chocolate, melted
1 tablespoon lemon juice
Beat the whites of eggs until stiff, using fork or flat beater; add remaining ingredients very slowly, and beat constantly.
Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for éclairs, cream puffs, or cream pie, or served plain in frappé glasses.
Chocolate Junket
- 1 ounce Lowney’s Premium Chocolate
3 tablespoons boiling water
1 junket tablet
1 quart milk
1 tablespoon wine or brandy
¼ cup powdered sugar
Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream.
Cocoa Froth
- 1½ tablespoons granulated gelatine
¼ cup cold water
¾ cup boiling water
¼ cup Lowney’s Cocoa
1 cup sugar
grated rind and juice of 1 lemon
4 egg whites
⅛ teaspoon salt
Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with [Vanilla Custard].