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.
Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to taste. Break the chocolate in pieces, and melt it in a little enamelled saucepan with very little water; stir it quite smooth, and flavour with Allinson vanilla essence. Set the chocolate aside until quite cold, when it should be a smooth paste, and not too firm. Beat the whites of the eggs to a very stiff froth, and mix the chocolate with it, stirring both well together until the chocolate is well mixed with the froth. It the cream is not found sweet enough, add a little castor sugar. Serve in a glass dish. This is easily made, and very dainty.
8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds.
1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1 dessertspoonful of vanilla essence. Place the yolks of the eggs in the pan, whip them well, add the vanilla essence, the sugar, the almond meal, and the cocoa, beating the mixture all the time; add the whites of the eggs last. Pour the mixture into pie-dishes, taking care not to fill them to the top, and bake the puddings the same way as almond puddings.
Take about two ounces of the very best chocolate and dissolve it in a little boiling water; let it get cold, and then mix with the whipped sweetened cream.
Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3 eggs, and a little milk. Mix together 1/2 lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture, and bake on a shallow tin or plate in a quick oven. The cake can be iced when done, and cut, when cold, into diamond-shaped pieces or triangles.
Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round.
1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheatmeal, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla, and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain or with cold white sauce.
1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheatmeal flour, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain, or with cold white sauce.
1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece of vanilla 1/2 in. long; slit the latter and remove it when the cream is whipped firmly. Mix the chocolate with the cream and spread the mixture on thin slices of bread; make into sandwiches. If desired sweeter add a little sugar to the cream.
