CHOCOLATE SWEDISH MERINGUES
Plate XVI. For Receipt see [page 276]
Lowney’s Chocolate Hermits
- ½ cup butter
⅔ cup sugar
2 eggs
½ cup raisins seeded
¼ teaspoon salt
2 teaspoons baking powder
2 cups flour
¼ cup Lowney’s Always Ready Chocolate Powder
2 tablespoons hot water
1 teaspoon cinnamon
Cream butter; add sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a buttered baking sheet, put a raisin in the center of each hermit, and bake in a moderate oven. See colored illustration, [Plate XV], opposite p. 275.
Chocolate Swedish Meringues
- 5 egg whites
½ teaspoon cream of tartar
1 cup sugar
¼ cup Lowney’s Cocoa
½ cup flour
½ teaspoon vanilla
Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture; add vanilla and fold in the flour. Bake in buttered shallow pans in a moderate oven about twenty minutes. Put cakes together with following filling, and decorate top with filling and candied fruit and nuts.
Filling
Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread. Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica. This may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way. See colored illustration, [Plate XVI], opposite p. 275.