Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 tablespoons sugar
  ½ cup flour
  4 tablespoons Lowney’s Premium Chocolate grated
  ½ cup milk
  5 egg yolks
  ½ cup sugar
  1 cup finely chopped nuts
  5 egg whites
  1 tablespoon butter
  ¼ teaspoon salt

Mix first five ingredients and boil two minutes. Beat yolks of eggs until lemon-colored and thick; add sugar, beat five minutes; add nuts, then add to chocolate mixture. When well blended, cut and fold in the whites of eggs beaten until stiff. Pour into buttered mold and steam one and one half hours. Remove from mold and serve with [Hard Sauce].

Steamed Chocolate Pudding

• 2 tablespoons butter
  ¼ cup flour
  ¼ cup Lowney’s Always Ready Chocolate Powder
  ¼ teaspoon salt
  ½ cup milk
  5 egg yolks
  ¾ cup sugar
  ½ cup finely chopped almonds
  5 egg whites

Melt butter; add flour, chocolate, salt and milk; cook five minutes. Beat egg yolks until lemon-colored and thick; add sugar and almonds; when well blended, add chocolate mixture, and cut and fold in the beaten whites. Pour into a buttered mold, and steam one hour. Serve immediately with sugar and cream.

Baked Apple Dumpling

• 2 cups flour
  2 tablespoons lard
  2 tablespoons butter
  ½ teaspoon baking powder
  1 teaspoon salt
  ¼ cup sugar
  ¼ cup water
  8 apples cored
  cinnamon and nutmeg

Sift flour, baking powder and salt; work in lard and butter; when well mixed, add water. Cut paste in eight rounds, place apple in center of round, fill cavity with sugar and flavoring. Draw paste around apple; place in baking pan rough side down. Bake forty-five minutes. Serve with [Lemon] or Molasses Sauce.

Apple Sponge

• ¼ cup sugar
  ¼ cup milk
  2 eggs
  1 cup flour
  2 teaspoons baking powder
  5 sliced apples
  ½ teaspoon salt