Raw food

One cupful of molasses, two cupfuls of sugar, one
cupful of milk, one-half pound of chocolate, a piece
of butter half the size of an egg.

Boil the milk and molasses together, scrape the
chocolate fine, and mix with just enough
of the boiling milk and molasses to moisten;
rub it perfectly smooth, then, with the sugar,
stir into the boiling liquid; add the butter,
and boil twenty minutes.

Try as molasses candy, and if it hardens, pour
into a buttered dish. Cut the same as nut candy.

Chocolate Sauce.

Put one pint of milk in the double-boiler, and on the fire.
Shave two ounces of Cooking Chocolate, and put it in a
small pan with four table spoons of sugar and two of
boiling water.

Stir over the fire until smooth and glossy, and add to
the hot milk. Beat together for eight minutes the yolks
of four eggs, three tablespoonfuls of sugar, and a
sal tspoonful of salt, and then add one gill of cold milk.

Pour the boiling milk on this, stirring well. Return to
the double-boiler, and cook for five minutes, stirring
all the time. Pour into a cold bowl and set the bowl
in cold water.

Stir for a few minutes, and then occasionally until the
sauce is cold. This sauce is nice for cold or hot
cornstarch pudding, bread pudding, cold cabinet
pudding, snow pudding, etc.

It will also answer for a dessert. Fill custard glasses
with it, and serve the same as soft custard; or have the
glasses two-thirds full, and heap up with whipped cream.

Snow Pudding.

Put a pint of milk in the double-boiler and on the fire.
Mix three table spoons of cornstarch with a gill of milk
and one-third of a tea spoon of salt. Stir this into the
milk when it boils.

Beat the whites of four eggs to a stiff froth, and then
gradually beat into them half a cupful of powdered
sugar and one teaspoonful of vanilla. Add this to the
cooking mixture, and beat vigorously for one minute.

Vanilla Cream Sauce.

Beat to a cream three table spoons of butter, and gradually
beat into this two-thirds of a cupful of powdered sugar.

When this is light and creamy, add a tea spoon of
vanilla; then gradually beat in two cupfuls of whipped
cream.

Place the bowl in a pan of boiling water, and stir
constantly for three minutes. Pour the sauce into
a warm bowl, and serve.

Milton Pudding

Use one pint of stale bread broken in crumbs, one quart of
milk, two eggs, half a tea spoonl of salt, half a teaspoonful
of ground cinnamon, three tablespoonfuls of sugar and two
ounces of Cooking. Chocolate, grated.

Put the bread, milk, cinnamon, and chocolate in a bowl,
and soak for two or three hours. Beat together the eggs,
sugar, and salt. Mash the soaked bread with a spoon, and
add the egg mixture to the bread and milk.

Pour into a pudding-dish, and bake in a slow oven for
about forty minutes. Serve with an egg sauce or a
vanilla cream sauce.

EGG SAUCE.—Beat the whites of two eggs to a stiff, dry
froth; and beat into this, a little at a time, one cupful of
powdered sugar. When smooth and light, add one
tea spoon of vanilla and the yolks of two eggs.

Beat the mixture a little longer; then stir in one
cupful of whipped cream or three table spoons of milk.
Serve at once.

Chocolate Meringue Pudding

For a small pudding use one pint of milk, two table spoons
and a half of cornstarch, one ounce of Cooking Chocolate,
two eggs, five table spoons of powdered sugar, one-fourth
of a teaspoonful of salt, and half a teaspoonful of vanilla
extract.

Mix the cornstarch 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 cornstarch, salt, and chocolate,
and cook for ten minutes. Beat the yolks of the eggs with three
table spoons of 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 table spoons 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.

Chocolate Pudding.

Reserve one gill of milk from a quart, and put the remainder
on the fire in a double-boiler. Mix three table spoons of
cornstarch with the cold milk.

Beat two eggs with half a cupful of powdered sugar and half
a tea spoon of salt. Add this to the cornstarch and milk, and
stir into the boiling milk, beating well for a minute.

Shave fine two ounces of Cooking Chocolate, and put it
into a small pan with four table spoons of sugar and
two of boiling water.

Stir over a hot fire until smooth and glossy; then beat
into the hot pudding. Cook the pudding in all ten
minutes, counting from the time the eggs and
cornstarch are added. Serve cold with powdered
sugar and cream.

This pudding can be poured while hot into little cups
which have been rinsed in cold water. At serving time
turn out on a flat dish, making a circle, and fill the
center of the dish with whipped cream flavored with
sugar and vanilla.

The eggs may be omitted, in which case use one more table
spoons of cornstarch.

Chocolate Souffle.

Half a pint of milk, two ounces of Cooking Chocolate,
three table spoons of sugar, one rounding tablespoonful of
butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire.
Beat the butter to a soft cream, and beat the flour into
it. Gradually pour the hot milk on this, stirring all the
time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two table spoons
of water in a small pan over a hot fire, and stir until
smooth and glossy. Stir this into the mixture in the
double-boiler.

Take from the fire and add the yolks of the eggs, well
beaten; then set away to cool. When cool add the
whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish
that will hold about a quart, and cook in a moderate
oven for twenty-two minutes. Serve immediately with
vanilla cream sauce.

Baked Chocolate Custard.

For five small custards use one pint of milk, two eggs, one
ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
one-fourth of a tea spoon of salt, and a piece of stick
cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on
the fire and cook for ten minutes. Shave the chocolate,
and put it in a small pan with three table spoons of sugar
and one of boiling water.

Stir this over a hot fire until smooth and glossy, and
then stir it into the hot milk, after which take the liquid
mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two table
spoons of the sugar. Add the cooled milk and strain.
Pour the mixture into the cups, which place in a deep
pan.

Pour into the pan enough tepid water to come nearly
to the top of the cups. Bake in a moderate oven until
firm in the center. It will take about half an hour.

Test by running a knife through the center.
If the custard is milky, it is not done.
Serve very cold

Chocolate Cream Renverse.

Use one quart of milk, seven eggs, half a pint of sugar, one
ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
half a tea spoonful of salt.

Put the milk on the fire in the double-boiler. Shave the
chocolate, and put it in a small pan with three table spoon
of the sugar and one of boiling water.

Stir over a hot fire until smooth and glossy; then stir
into the hot milk, and take the milk from the fire to cool.

Chocolate Blanc-Mange.

Put one quart of milk in the double-boiler, and place on the
fire. Sprinkle into it one level tablespoonful of sea-moss
farina. Cover, and cook until the mixture looks white,
stirring frequently.

It will take about twenty minutes. While the milk and farina
are cooking, shave two ounces of Walter Baker & Co.'s
Premium No. 1 Chocolate, and put it into a small pan with
four table spoon of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, then stir
into the cooked mixture. Add a saltspoonful of salt
and a tea spoon of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.

Set the mould in a cold place, and do not disturb it
until the blanc-mange is cold and firm. Serve with
sugar and cream

Chocolate Cream.

Soak a box of gelatine in half a pint of cold water for two
hours. Put one quart of milk in the double-boiler, and
place on the fire. Shave two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it in a small pan
with four table spoon of sugar and two of boiling water.

Stir over a hot fire until smooth and glossy, and then stir
into the hot milk. Beat the yolks of five eggs with half a
cupful of sugar. Add to the gelatine, and stir the mixture
into the hot milk.

Cook three minutes longer, stirring all the while. On taking
from the fire, add two tea spoons of vanilla and half a salt
spoonful of salt.

Strain, and pour into moulds that have been rinsed in cold
water. Set away to harden, and serve with sugar and cream.

Chocolate Bavarian Cream.

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 two and a half ounces of Walter Baker & Co.'s
Chocolate.

Soak the gelatine in 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 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 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

Chocolate Charotte

Soak a quarter of a package of gelatine in one-third of a cupful
of cold water fortwo hours. Whip one pint of cream to a froth,
and put it in a bowl, which should beplaced in a pan of ice-water.

Put half an ounce of shaved chocolate in a small pan with
two table spoon 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
quartcharlotte-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 dish

Chocolate Mouss.

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 table
spoonfuls 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 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 table spoon 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 tea spoon 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 Ice Cream.

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 table
spoonfuls 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.

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