Look to the past for absolutely wonderful desserts!
Victorians loved their chocolate. They
considered it "a perfect food ... as wholesome as
delicious." Chocolate's health benefits
were praised as being "a beneficent
restorer of exhausted power." Chocolate was
said to "soothe both stomach and brain."
These 100 year old recipes are sinfully
with butter not margarine, whole milk and cream, and lots of sugar. Spoil your guests this holiday season with some
absolutely delicious desserts.
GINGER, CHERRY, APRICOT and NUT CHOCOLATES
White of 1
tablespoonfuls of cold water
1/2 a pound of
Use the first
four ingredients in making uncooked fondant.
(Caramel syrup is a great addition to this fondant,
especially if nuts are to be used. Use three
tablespoonfuls of syrup and one tablespoonful of
water with one egg white instead of the two
tablespoonfuls of water indicated in the recipe).
Work the fondant for some time, then break off
little bits and wrap around small pieces of the
fruit, then roll in the hollow of the hand into
balls or oblongs. For other candies, roll a piece of
the fondant into a ball, flatten it with the fingers
and use to cover a whole pecan or English walnut
meat. Set each shape on a plate as it is finished.
They will harden very quickly. Dip these, one by
one, in Baker's Chocolate and set on an oil cloth.
Half a pint of milk
2 ounces of Baker's Chocolate
3 tablespoons of sugar
1 rounding tablespoon of butter
2 tablespoons of butter
2 tablespoons of flour
Put the milk in the
double-boiler, and place on the fire. Beat the
butter to a soft cream, and beat the flour into it.
Gradually pour the hot milk on this, stirring all
the time. Return to the fire and cook for six
minutes. Put the shaved chocolate, sugar, and two
tablespoonfuls of water in a small pan over a hot
fire, and stir until smooth and glossy. Stir this
into the mixture in the double-boiler. Take from the
fire and add the yolks of the eggs, well beaten;
then set away to cool. When cool add the whites of
the eggs, beaten to a stiff froth. Pour the batter
into a well-buttered earthen dish that will hold
about a quart, and cook in a moderate oven for
twenty-two minutes. Serve immediately with vanilla cream sauce.
VANILLA CREAM SAUCE
Beat to a cream three tablespoonfuls of
butter, and gradually beat into this two-thirds of a
cupful of powdered sugar. When this is light and
creamy, add a teaspoonful of vanilla; then gradually
beat in two cupfuls of whipped cream. Place the bowl
in a pan of boiling water, and stir constantly for
three minutes. Pour the sauce into a warm
bowl, and serve with the chocolate soufflé.
1/2 cup of milk
3 ounces of Baker's Chocolate
1-3/4 cups of sugar
1/2 cup of butter
1/2 teaspoon of vanilla extract
1-1/2 teaspoon of baking powder
1-3/4 cups of sifted pastry flour
the chocolate. Beat the butter to a cream, and
gradually beat in the sugar. Beat in the milk and
vanilla, then the eggs (already well beaten), next
the chocolate, and finally the flour, in which the
baking powder should be mixed. Pour into two well
buttered shallow cake pans. Bake for twenty-five
minutes in a moderate oven. Frost or not, as you
"Chocolate and Cocoa Recipes" and "Home Made
Candy Recipes" published by Walter Baker & Co.,