Homemade
Chocolate Recipes:
Chocolate
Cream Pies
Beat to a cream half
a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten
eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half
of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.
Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a
moderate oven.
Put half a pint of milk in the double-boiler, and on the fire. Beat together the
yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful
of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of
a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked,
flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large
plates, spread the cream over them, and lay the other two cakes on top. Beat the
whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered
sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate,
and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful
of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls
of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and
set away for a few hours.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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