The encyclopædia of practical cookery

Chocolate Snaps. — Put the whites of three eggs in a basin, taking care none of the yolks get mixed with them, and whisk to a stiff froth ; then mix in 6 table-spoonfuls of caster sugar, 2 table-spoonfuls of grated Chocolate, and 2 table- spoonfuls of blanched and pounded almonds. Stir the mixture with a spoon until all the ingredients are incor- porated. Cut some strips of wafer-paper about tin. long and 2in. broad, spread them with the mixture, lay them on a baking-sheet, and put in a cooled oven. When the snaps I are dry, take them out, and leave them until cold. Chocolate Souffle. (1) Put If breakfast-cupfuls of milk into a ! double boiler, or in a pan in a bain-marie, put it on the fire, and boil it. Then with % breakfast-cupful more milk mix in 2 table-spoonfuls of cornflour, aud add it to the boiling milk. Dissolve lloz. of Chocolate and 1 teacupful of sugar with 2 table-spoonfuls of boiling water, and add it also to the milk. Next beat the yolk of three eggs, add j saltspoonful of salt, put this in, and boil for two minutes longer. Put the boiler in iced water or pounded ice, and beat until cold. Flavour with 4 teaspoonful of vanilla extract, and pour it whole into a dish. Beat the whites of the eggs to a stiff I froth, put in ^ teacupful more sugar, and heap it on the mixture in the dish. Sift a little sugar on the top, and brown with a salamander. Fig. 459. Chocolate Souffles. (2) Grate three or four cakes of Chocolate into a stewpan, with 2 table-spoonfuls of warm water, and stand it at the side of the fire until the Chocolate is melted ; then remove it from the fire, and work it with a wooden spoon. Flavour 4 table- spoonfuls of caster sugar with vanilla, add it to the Chocolate, and when it is thick beat in with it the yolks of five eggs and the whipped whites of two, sweetened with sugar. Whip the whites of three eggs, and pour the above preparation Chocolate — continued. on them ; then turn it into a souffle-case, and bake for a-quarter-of-an-hour in a moderate oven. (3) Whip the whites of four eggs until they are stiff, then add slowly 12oz. of caster sugar, 2oz. of grated Chocolate, and 1 table-spoonful of vanilla sugar. Work this to a paste, and then three-parts fill small paper souffle-cases with it. Bake in a slow oven. See Fig. 459. (4) Grease a band of paper and fasten it round a lj-pint souffle-tin, so as to form a wall of paper above the tin and confine the souffle as it rises. Grease the inside of the tin also. Warm loz. of butter in a saucepan till it is molted, then stir lTiz. of flour into it, also 1 teacupful of milk, and continue to stir till it has boiled ten minutes ; then take the saucepan from the stove, keep on stirring, and throw in 1 table-spoonful of sugar, 3oz. of g'rated Chocolate, and the yolks of three eggs, one at a time. Have ready beaten to a stiff froth the whites of three eggs, and stir this in very lightly. Pour sufficient mixture into the souffle-tin to about two-thirds fill it, put the tin in a deep saucepan in which there is enough boiling water to reach half-way up the sides of the tin, cover the saucepan, gently draw it to the side of the fire whore the water will only simmer, and let the souffle remain in it for half-an-hour, keeping the saucepan covered.