Homemade
Chocolate Recipes:
Chocolate
Wafers
Grate four ounces
of Walter
Baker & Co.'s Premium No. 1 Chocolate,
and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each
of cinnamon, cloves and baking powder. Separate six eggs. Add one cupful of powdered
sugar to the yolks, and beat until very light; then add the grated yellow rind and
the juice of half a lemon, and beat five minutes longer. Now add the dry mixture,
and with a spoon lightly cut in the whites, which are first to be beaten to a stiff
froth. Pour the mixture into buttered shallow pans, having it about half an inch
thick. Bake in a moderate oven for half an hour. When the cake is cool, spread a
thin layer of currant jelly over one sheet, and place the other sheet on this. Ice
with vanilla
icing; and
when this hardens, cut in squares. It is particularly nice to serve with ice-cream.
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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