For six people, use one quart of milk, two ounces of W. Baker & Co.’s No. 1 chocolate, one tablespoonful of corn-starch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.
Mix the corn-starch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling-point stir in the corn-starch, and cook for ten minutes. Have the chocolate cut in fine bits and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk and beat the mixture with a whisk until it is frothy. Or the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once.
If you prefer not to have the chocolate thick, omit the corn-starch.
Follow the rule for plain chocolate, substituting water for the milk, and adding three tablespoonfuls of condensed milk when the chocolate is added.
Use four ounces of vanilla chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.
Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling-point, put the chocolate, sugar, and water in a small iron or granite-ware pan and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.
Breakfast cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cupful of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk, and serve.
A gill of cream is a great addition to this cocoa.
For two sheets of cake use three ounces of W. Baker & Co.’s No. 1 chocolate, three eggs, one cupful and three-fourths of sifted pastry flour, one cupful and three-fourths of sugar, half a cupful of butter, half a cupful of milk, half a teaspoonful of vanilla extract, one teaspoonful and a half of baking powder.
Grate the chocolate. Beat the butter to a cream and gradually beat in the sugar. Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate, and finally the flour, in which the baking powder should be mixed. Pour into two well-buttered shallow cake-pans. Bake for twenty-five minutes in a moderate oven. Frost or not, as you like.
Break the white of one large egg into a bowl, and gradually beat into it one cupful of confectioner’s sugar. Beat for three minutes, add half a teaspoonful of vanilla extract, and spread thinly on the cakes.
Make a vanilla icing and add one tablespoonful of cold water to it. Scrape fine one ounce of No. 1 chocolate and put it in a small iron or granite-ware saucepan with two tablespoonfuls of confectioner’s sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing.
For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of No. 1 chocolate, two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in the double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling milk and cook for twenty minutes, stirring often.
Scrape the chocolate and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.
For a small pudding use one pint of milk, two tablespoonfuls and a half of corn-starch, one ounce of chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.
Mix the corn-starch with one gill of the milk. Put the remainder of the milk on to boil in the double-boiler. Scrape the chocolate. When the milk boils, add the corn-starch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of the sugar. Pour the hot mixture on this and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.
Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding and return to the oven. Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.
For one large mould of cream, use half a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar, and one ounce of chocolate.
Soak the gelatine in the cold water for two hours. Whip and drain the cream, scrape the chocolate, and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar, and one of hot water, in a small saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water and stir until the mixture is cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding half the amount at first. When all the cream has been added, dip the mould in cold water and then turn the cream into it. Place in the ice-chest for an hour or more.
At serving-time dip the mould in tepid water. See that the cream will come from the sides of the mould, and turn out on a flat dish. Serve with whipped cream.
The language used is that of the source document; inconsistencies have not been addressed.
Table of Contents: the chapter title for chapter VI does not agree with the headings (Suggestions and Receipts) in the text.