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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 Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in a 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.
CHOCOLATE CREAM PIES
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.
CHOCOLATE MOUSSE
Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.
1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a
hot fire until smooth and glossy.
Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-third of a cupful of cold water for
two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be
placed in a pan of ice-water.
Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.
Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.
Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.
1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a
hot fire until smooth and glossy.
Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the
whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently
until well mixed. Wipe out the chilled mould, and turn the cream into it.
Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.
CHOCOLATE CHARLOTTE
Soak a quarter of a package of gelatine in one-third of a cupful of cold water for
two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be
placed in a pan of ice-water.
Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.
Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.
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