The encyclopædia of practical cookery

(6) Mix in a saucepan 1oz. of finely-grated Chocolate with a little hot water or milk, pour over sufficient to fill a breakfast-cup, boil for two or three minutes, and it is ready. It may be made entirely with milk or milk-and-water. (7) Select 1lb. of good Chocolate, break it into pieces, and put these in a saucepan on the stove with 1 pint of boiling water ; stir well with a wooden spoon, and when the Chocolate is thoroughly dissolved pour 1qt. of boiling water over it, using 1qt. of milk instead of the water when Chocolate and milk is desired. Let it cook well for ten minutes, then serve. For details respecting Culinary Processes, Utensils, Sauces, (Sic., referred to, see under their special heads. Chocolate — continued. (8) Take 1 pint each of water and milk, and let them boil together in a saucepan. Put 4 table-spoonfuls of grated Chocolate into a bowl, and with a little cold milk stir it to a smooth paste ; then pour it into the boiling milk and water, and let it boil for two minutes, stirring all the time. Apple (flavoured) Chocolate. — Although vanilla may be regarded as the usual flavouring for Chocolate, a variety of fruit essences are sometimes used, amongst which that of the apple is the more common ; or the Chocolate may be dissolved in water in which apples have been stewed to a pulp, and strained off. Chocolate-Apple Custard. — Peel, core, and cut into quarters about one dozen cooking apples, put them in a saucepan with a very small quantity of water, to prevent them sticking to the bottom of the saucepan, sweeten to taste, and dust in some powdered cinnamon. Cook the apples gently over the fire till reduced to a pulp. Scrape 1lb. of French Chocolate, put it in a saucepan with 6oz. of caster sugar and 1 qt. of new milk. Beat the yolks of six eggs and the whites of two. When the Chocolate and milk boils, move the saucepan to the side of the fire, and pour in gradually the eggs, stirring quickly all the time. Spread the apple pulp over the bottom of a deep dish, pour the Chocolate mixture gently over it, set the dish in a pan of boiling water, and stand it over the fire till the custard is firm. When cooked, sift caster sugar over the custard, brown it under a salamander, and serve. Chocolate Bavaroise. — Take 1 pint of cream and whip it to a stiff froth ; soak 1oz. of gelatine in a teacupful of milk ; scrape 1oz. of Chocolate to a powder, add 2 table-spoonfuls of powdered sugar to it, put it into a small saucepan with 1 tablespoonful of boiling water, and place the pan on the fire, continuing to stir it until it is quite smooth and glossy. Boil up another teacupful of milk, stir the Chocolate into it, and add the gelatine ; then pass it through a strainer into a basin and add more sugar, so that with the 2 table-spoonfuls used before the quantity will be 1lb. altogether. Put the basin in ice, and beat the mixture until it becomes quite thick ; then pour in the cream, mix all well together, and put it into a mould. When it is' quite hard, put it on a dish, and pour more whipped cream heaped round it.