CHOCOLATE JELLY
1 pint of boiling water,
1/3 a package of gelatine,
2 pinches of salt,
2 level tablespoonfuls of sugar,
1 ½ squares of Baker's Chocolate,
1 teaspoonful of vanilla.
Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes.
Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla.
Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.
COTTAGE PUDDING
4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
¾ a cup of milk.
Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon.
Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes.
If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To
make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa.
Serve with a vanilla sauce.
VANILLA SAUCE
2 level tablespoonfuls of butter,
1 cup of boiling water,
2 level tablespoonfuls of flour,
4 level tablespoonfuls of sugar,
Pinch of salt,
1 teaspoonful of vanilla.
Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk.
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