The encyclopædia of practical cookery

Fur details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads. Chocolate — continued. into Chocolate made as for Chocolate Creams. Set them out on a baking-sheet, and when cold place them on a sieve to dry. Chocolate-cream Tarts. — Boil 1 pint of milk with loz. of grated Chocolate and a little sugar. Mix 2oz. of flour with about Jib. of sugar, and beat them into the boiling milk ; then add loz. of butter and four yolks of eggs well beaten, and remove the pan from the fire before the eggs are cooked. Flavour with vanilla. Line deep tartlet pans with tart paste, fill them with the Chocolate cream, and bake in a slack oven. Whip the whites of the eggs, add 2 table-spoonfuls of caster sugar, and make a meringue. Squeeze this from a bag over the tops of the tarts, and put them in a quick oven until slightly coloured on the tops. Chocolate Custard (Baked). — Scald lqt. of milk, stir in 4 heaped table-spoonfuls of Chocolate and let it simmer a minute or two till the Chocolate has dissolved, stirring all the time. Beat up the yolks of six eggs with Jib. of powdered white sugar, take the Chocolate from the fire, and pour them in ; stir for one minute and flavour to taste with vanilla. Have a baking-tin filled about lin. deep with boiling water, pour the custard into cups, stand them in the tin of boiling water set in the oven, and let them bake slowly. Beat the whites of the eggs to a stiff froth with a little powdered white sugar, and when the custards are cold pile some on each, and lay a small piece of red jelly on top. Chocolate Drops. — (1) Put 51b. of pure Chocolate paste into a heated iron mortar, and with a warm pestle pound it until it becomes oily ; then add 2|lb. or 31b. of finely-sifted crushed loaf sugar, and continue to pound until thoroughly mixed. Turn it all out on to a slab and keep it warm. Roll out half at a time until it is of such a consistency and smoothness that it will dissolve in the mouth like butter ; then continue in the same way with the remainder. Warm it up again with a little lard, to make it more pliable, form it into small balls, arrange these in rows 4 in. apart on sheets of white paper, take up the paper by the ends and bump it on the slab so as to flatten the balls slightly on the bottom, and let them get quite cold. Remove them from the papers, and they are ready for use. (2) Put ljlb. of Chocolate on a plate in the oven just to warm it ; then put it into a lined pan with -Jib. of caster sugar, and stir over the fire until well mixed ; take it off, roll it into pieces about the size of small marbles, and put them on a sheet of white paper. Take the sheet by each corner and lift it up and down, so that it may touch the table each time, and by that means the drops will swell to about the size of a sixpence. Strew nonpariels over them, and leave them until cold and dry. Pack them between sheets of paper in cardboard boxes. Chocolate Drop Cakes. — Butter a baking-tin. Whisk the whites of two eggs to a stiff snow, then mix with them 4oz. of caster sugar and 2oz. of grated Chocolate. Drop 1 teaspoonful of this mixture at a time on the buttered tin, and bake in a cool oven. Take the cakes carefully off the tins while hot. Chocolate Eclairs. — See ^Eclairs.