Lowney's cook book

Soak Irish moss in cold water twenty minutes ; drain, and pick over. Put milk in double boiler ; add moss, and cook without stirring thirty minutes. Melt chocolate ; add sugar and water ; boil two minutes ; add to first mixture. Strain, mold, chill, and serve with sugar and cream. Chocolate Mold 4 tablespoons cornstarch | teaspoon vanilla \ cup cold milk I cup blanched almonds 2 cups scalded milk 3 ounces Lowney's Premium Chocolate, melted with 2 tablespoons sugar 1 cup sugar ^ teaspoon salt 3 egg whites Mix cornstarch with cold milk ; add sugar, salt, scalded milk, and the melted chocolate, mixed with two tablespoons sugar. Cook in double boiler twenty minutes, stirring constantly. Cool slightly, cut, and fold in the well-beaten egg whites, keeping the mixture as fluffy as possible. Add vanilla. Decorate the bottom and sides of an oval mold with halves of almonds arranged in the shape of daisies. Pour in the cornstarch mixture, chill, remove from mold, and garnish with candied cherries and beaten cream, sweetened and flavored. A more fancy dish is obtained by making double the recipe and putting the chocolate into half the mixture, keeping the other half white. Mold the white in small glasses or timbale molds and arrange around the oval mold. Garnish each small mold with half cherry, and the spaces between with cream forced through the pastry bag. See colored illustration, Plate I, opposite. Chocolate Charlotte Russe 1 pint cream whipped until ^ cup Lowney's Cocoa stiff 3 egg whites f cup powdered sugar | teaspoon salt 2 ounces Lowney's Premium 1 teaspoon vanilla or Chocolate or 1 tablespoon brandy sponge cake or macaroons Melt the chocolate over hot water, or mix the cocoa with one quarter cup hot water; add sugar, cream whipped [illustration: CHOCOLATE MOLD Plate I. For Recipe see page 192] [illustration: CHOCOLATE CHARLOTTE RUSSE Plate II. For Recipe see page 192] [illustration: CHOCOLATE BAVARIAN CREAM Plate III. For Recipe see page 193] [illustration: CHOCOLATE TRIFLE Plate IV. For Recipe see page 193] until stiff, whites of eggs beaten until stiff, salt and flavoring. Line a mold with lady fingers or sponge cake ; fill with cream mixture, and chill at least one hour. This mixture may be molded in individual molds ; then one half hour will be sufficient to chill it. See colored illustration, Plate II, opposite. Chocolate Bavarian Cream 2 ounces Lowney's Premium 2 cups milk Chocolate 2 tablespoons granulated gelal cup sugar tine 4 egg yolks 2 cups cream I cup cold water | teaspoon salt Melt chocolate; add sugar, eggs, and milk; cook in double boiler until mixture thickens ; soak gelatine in cold water ; dissolve in egg mixture, strain, cool, and when beginning to harden, fold in whip from two cups of cream. See colored illustration, Plate III, opposite. Chocolate Trifle 3 squares Lowney's Premium 1| tablespoons granulated gela- Cbocolate tine f cup powdered sugar ^ cup cold water I cup boiling water ^ cup scalded milk 1 teaspoon vanilla whip from 3 cups cream * Melt chocolate; add sugar and water; cook until smooth. Soak gelatine in cold water ; dissolve in boiling water ; add chocolate mixture. Chill partially ; add vanilla, and whip from cream. Mold, chill, and serve, garnished with beaten cream and cherries. See colored illustration, Plate IV, opposite.