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Extra resources for Chocolate and Cocoa Recipes and Home Mad
Drop the peanuts, one by one, into the center of a dish of "Dot" Chocolate made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts,−−two below, side by side, and one above and between the others. ] Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth.
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. COCOANUT SOUFFLÉ 1 cup of milk, 1 pinch of salt, 3 level tablespoonfuls of flour, softened in a little cold milk.
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all 41 added. To one−third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven. COCOA BUNS 2 tablespoonfuls of butter, 1/3 a cup of sugar, 1 egg, 1/4 a teaspoonful of salt, 1 cup of scalded milk, 2 compressed yeast cakes softened in 1/2 a cup of warm water, 1/4 a teaspoonful of extract cinnamon, 1/2 a cup of Baker's Breakfast Cocoa, 3−1/2 to 4 cups of flour.