Scald two cups of milk. Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt. Add to three slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over boiling water, stirring constantly until thickened. Cool and flavor. This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc.
Take one quart of milk, one and one-half cups of sugar, seven heaping tablespoons of cocoa, six level tablespoons of cornstarch, one tablespoon of vanilla; place milk and sugar up to boil, when boiling, add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in cold water, let come to a boil, remove from fire and add the vanilla; then place in mold and allow to get cold. Serve with whipped cream.
Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grains of salt (that have been well mixed) in a saucepan; let boil five minutes, stirring constantly. Heat three cups of milk in a double boiler, add the cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater until foamy and serve hot in chocolate cups, with a tablespoon of whipped cream on top of each cup, or take the cheaper marshmallows, place two in each cup and fill cups two-thirds full of hot cocoa.
1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2 oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence. Set the greatest part of the milk over the fire, leaving enough to smooth the cornflour, flour, and cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it with the cold milk. Stir the mixture into the boiling milk, and let it all simmer for 8 to 10 minutes, stirring very frequently. Add the vanilla essence, stir it well through, pour the mixture into a wetted mould, and let it get cold. Turn it out, and serve.
1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs. Whip the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the previous recipe.
Milk soup, as it is sometimes called in Germany, very much resembles English custard. It is made by putting a quart of milk on the fire and thickening it with two yolks of eggs and a little flour, and sweetening it with sugar. The soup is flavoured with either vanilla, lemon, laurel leaves, pounded almonds, cinnamon, chocolate, &c. As a soup, however, it is not suited to the English palate.
1 cup of sugar. 2 tablespoonfuls soft butter. 1 egg. 1/2 cup milk and water mixed. 1 1/2 cups sifted flour. 1 teaspoonful baking-powder.
Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking-powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, cake will always be heavy. Bake this in a buttered biscuit-tin, and cut in squares when cold. It is nice covered with caramel or chocolate frosting.
It is of great importance for vegetarians always to have on hand a fairly good stock of white and brown roux, as it is a great saving both of time and money. As roux will keep good for weeks, and even months, there is no fear of waste in making a quantity at a time. Take a pound of flour, with a spoonful or two over; see that it is thoroughly dry, and then sift it. Next take a pound of butter and squeeze it in a cloth so as as much as possible to extract all the moisture from it. Next take a stew-pan--an enamelled one is best-- and melt the butter till it runs to oil. It will now be found that, although the bulk of the butter looks like oil, a certain amount of froth will rise to the top. This must be carefully skimmed off. Continue to expose the butter to a gentle heat till the scum ceases to rise. Now pour off the oiled butter very gently into a basin till you come to some dregs. These should be thrown away, or, at any rate, not used in making the roux. Now mix the pound of dried and sifted flour with the oiled butter, which is what the French cooks call clarified butter. Place it back in the stew-pan, put the stew-pan over a tolerably good fire, but not too fierce, as there is a danger of its burning. With a wooden spoon keep stirring this mixture, and keep scraping the bottom of the stew-pan, first in one place and then in another, being specially careful of the edges, to prevent its burning. Gradually the mixture will begin to turn colour. As soon as this turn of colour is perceptible take out half and put it in a basin. This is the white roux, viz., flour cooked in butter but not discoloured beyond a very trifling amount. Keep the stew-pan on the fire, and go on stirring the remainder, which will get gradually darker and darker in colour. As soon as the colour is that of light chocolate remove the stew-pan from the fire altogether, but still continue scraping and stirring for a few minutes longer, as the enamel retains the heat to such an extent that it will sometimes burn after it has been removed from the fire. It is important not to have the mixture too dark, and it will be found by experience that it gets darker after the stew-pan has been removed from the fire. When we say light chocolate we refer to the colour of a cake of chocolate that has been broken. The inside is the colour, not the outside. It is advisable sometimes to have by you ready a large slice of onion, and if you think it is dark enough you can throw this in and immediately by this means slacken the heat. Pour the brown roux into a separate basin, and put them by for use. In the houses of most vegetarians more white roux will be used than brown, consequently more than half should be removed if this is the case when the roux first commences to turn colour. When the brown roux gets cold it has all the appearance of chocolate, and when you use it it is best to scrape off the quantity you require with a spoon, and not add it to soups or sauces in one lump.
5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the eggs, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and add to it the other ingredients. Add vanilla and the whites of the eggs whipped to a stiff froth, and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve immediately. If the soufflé is baked in a cake tin, a serviette should be pinned round it before serving.
Scrape fine an ounce (one of the small squares) of Baker's or any other plain chocolate. Add two table-spoonfuls of sugar, and put in a small saucepan with a table-spoonful of hot water. Stir over a hot fire for a minute or two, until it is perfectly smooth and glossy, and then stir it all into a quart of boiling milk, or half milk and half water. Mix thoroughly, and serve at once. If the chocolate is wanted richer, take twice as much chocolate, sugar, and water. Made in this way, chocolate is perfectly smooth, and free of oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its fine flavor.
