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Janet McKenzie Hill

Chocolate and Cocoa Recipes and Home Made Candy Recipes

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Quotes

    Dannihas quoted4 months ago
    MRS. SALZBACHER'S CHOCOLATE HEARTS
    Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor. If the paste seems too soft, add more sugar. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool. The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake. If properly made, they are very excellent and but little labor. Use the yolks for chocolate whips.—From "Good Housekeeping."
    Dannihas quoted4 months ago
    MRS. ARMSTRONG'S CHOCOLATE PUDDING
    Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.'s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered custard-cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.—Mrs. Helen Armstrong.
    Dannihas quoted4 months ago
    MISS FARMER'S CHOCOLATE NOUGAT CAKE
    ¼ a cup of butter,
    1 ½ cups of powdered sugar,
    1 egg,
    1 cup of milk,
    2 cups of bread flour,
    3 teaspoonfuls of baking powder,
    ½ teaspoonful of vanilla,
    2 squares of chocolate, melted,
    ½ a cup of powdered sugar,
    2/3 a cup of almonds blanched and shredded.
    Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.—From Boston Cooking School Cook Book—Fannie Merritt Farmer.

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