Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoon of vanilla. Add the beaten whites. Bake thirty minutes. When cold; cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot.
One-half cup of butter creamed with one-half cup of confectioner's sugar, three whole eggs added, one at a time, beat these all for twenty minutes, add one-half pound of chopped nuts, one tablespoon mocha essence or one square of bitter chocolate melted, or one teaspoon of vanilla. Grease a spring form, put two dozen lady fingers around the edge, at the bottom put one dozen macaroons, then add the filling and let this all stand for twenty-four hours in ice-box. When ready to serve, pour one-half pint of cream, whipped, over all and serve.
1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of vanilla essence. Proceed as in recipe of "Madeira Cake," adding the cocoa and flavouring with vanilla.
1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over the fire with 1 tablespoonful of water, add the milk, and stir well; when it boils add the cornflour and vanilla. Boil the sauce up, and serve.
Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs. Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar and one pint of the cream; stir these ingredients well together, pour them into a basin and set this basin in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should-be well whipped; mix all well together, and pour it into a mold which has been previously oiled with the purest salad oil, and, if at hand, set it in ice until wanted for table.
Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stir in over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one.
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.
Allow 1 bar of Allinson's chocolate for each cup of fluid. Break the chocolate in bits, put into a saucepan, add a little boiling water, put on the fire, and stir until the chocolate is dissolved, then add rest of fluid and boil 2 or 3 minutes. Pour the chocolate into cups, and add about 1 tablespoonful of fresh milk to each cup, but no extra sugar. The milk may be added to the chocolate whilst boiling, if desired.
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.
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.
