Reception Chocolate

Ingredients

• I quart milk
• Yi cup sugar
• Yi cup cocoa
• ^ teaspoon vanilla
• ^ cup flour
• y^ teaspoon salt
• I quart water

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 77. The excerpt below is the record exactly as published.

i teaspoon vanilla Scald the milk. Mix the corn-starch, sugar and salt, and add hot milk slowly. Cook twenty minutes over hot water. Beat the egg-yolks and add slowly, stirring rapidly. Cool and add vanilla. Put into a baked crust. Vary in any of the following ways: Banana or orange pie — Slice fruit into baked crust and cover with custard filling. Cover top with meringue made from egg- whites. Chocolate pie — Use only seven-eighths tablespoon corn-starch. Add two squares of grated chocolate just before removing custard from the stove. Beat well. Cover with meringue. Coconut pie — Add two tablespoons shredded coconut to the meringue made from the egg-whites. Nut pie — Stir one cup of chopped nuts into the filling and sprinkle the top with a few. Raisins and nuts may be used together. Spice pie — Add two teaspoons each of ground cloves and cinnamon to the cooked filling. Date pie — Add one cup of chopped dates. Cover with meringue. LEMON. PIE i^ tablespoons corn-starch i lemon I cup water i egg-white I tablespoon butter i to 3 tablespoons sugar I cup sugar Mix the corn-starch in a little of the cold water and bring the rest of the water to the boiling-point. Add the moistened corn- starch and cook until transparent. Add the butter, sugar, lemon- juice and grated rind and set aside to cool. Beat the mixture well and turn into a baked crust. Make a meringue with the stiffly beaten white of egg and sugar. Brown the meringue and serve the pie cold. NEW DELINEATOR RECIPES 179 PUMPKIN PIE 1 3^ cups prepared pumpkin i teaspoon salt Yz cup brown sugar 2 eggs I teaspoon cinnamon 2 cups milk Yi teaspoon ginger Steam and strain fresh pumpkin or bake it and put it through a sieve. Canned pumpkin is ready to use. Add remaining in- gredients in the order given. Turn into a crue.t-lined pan and bake. Use a rather high temperature at first, to cook the bottom and sides of crust. Reduce the temperature and continue cooking until a silver knife inserted in the center will come out clean. Do not let the pie boil, as that will make it watery. Nut-meats (one-half cup) are a delicious addition. Whipped cream is also very good with pumpkin pie. APPLE TARTS 5 apples Ya cup granulated sugar Y2 cup cold water 2 tablespoons butter 3 eggs 2 tablespoons powdered sugar I lemon Pare, core and cut up tart apples and cook them in the water until soft, stewing them very slowly. Beat this sauce smooth, partly cool, then add beaten egg-yolks, lemon-juice and grated rind and the granulated sugar, increasing the amount of sugar, if desired. Line patty-pans with paste, fill them with the mix- ture, dot with butter and bake in a very hot oVen. Beat the whites of the eggs stiff, add the powdered sugar, spread on top of the tarts and return to the oven to brown. This amount makes six to eight tarts. BANANA ROLL Peel bananas and cut in halves crosswise. Roll puff or flaky paste one-eighth of an inch thick. Cut into pieces. Dip each piece in ice-water and wrap around a half banana. Place on a baking-sheet and bake in a moderate oven. Serve with a sauce made by crushing strawberries with sugar, MAMMY'S FRIED PIES Stew dried ' apples, peaches or apricots. Drain off all juice, mash well and sweeten. Roll pie-crust o^e-eighth inch thick and 180 NEW DELINEATOR RECIPES cut circles t±iree inches in diameter. On one of the circles place a spoonful of the filling, having a clear margin of the pie-crust. ^loisten this edge all around, place another circle on top and press the edges firmly together. Fr\' in deep fat like doughnuts or saute with a Httle fat in a hot frying-pan, turning the pie so that it will brown on both sides. These are good with fillings of mince meat or cooked rice. PEANUT STRIPS Peanut butter Egg-white Lemon-juice Chopped peanuts Roll paste very thin. Place on inverted baking-tin. Brush half \\ith peanut butter thinned with lemon-juice. Cover with the other half and with a sharp knife mark in strips four inches long and one inch wide. Set in a quick oven. WTien baked, brush with white of egg diluted with one teaspoon of cold water and sprinkle with finely chopped peanuts. Return to the oven for about three minutes, until the nuts are slightly crisped, then cut apart. These are excellent with coft'ee or afternoon tea. RASPBERRY TURNOVERS Cut circles of puff or flaky paste three inches in diameter, having the paste not more than one-eighth of an inch thick. Moisten half the edge of the circle with cold water and in the center lay a teaspoon of thick raspberry- preserve. Fold one half of the circle over the other, making edges meet. Press closely and mark with a fork dipped in flour. Brush with beaten egg, prick, and chill before placing in the oven. Dust with granulated sugar before serving. If desired, decorate the top of each -^-ith a single preserved berry or a candied cherry. Other fruit may be used in the same wav. i jS^r ^^' >^5 N 1 Pastry shells are first baked crispy hroivii and then filled ; turnovers, page 180, are filled beforehand A pastry shell, full of luscious cherries, served on a glass plate, is an alluring looking dessert A cup or glass of tea is a delicious hot or cold beverage, and deligh t fully refresh ing For hot weather there is no cold drink more tempting or healthful than a mixed fruit punch. See page 183 BEVERAGES RECEPTION CHOCOLATE I quart miik Yi cup sugar Yi cup cocoa Yi teaspoon vanilla ^ cup flour y^ teaspoon salt I quart water

Cook this with the app: pantry check, scaling, and the assistant.