-
White of 1
egg,
-
2
tablespoonfuls of cold water
-
Sifted
confectioner's sugar
-
Almond or
rose extract
-
Preserved
ginger
-
Candied
cherries
-
Candied
apricots
-
Halves of
almond
-
Halves of
pecan nuts
-
½ a pound of
Baker's Chocolate
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.
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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.
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CHOCOLATE CAKE
-
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
-
3 eggs
Grate
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
like. |
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Into a saucepan
put half a pint of milk, two well-rounded
tablespoonfuls of butter, and one tablespoonful of
sugar, and place on the stove. When this boils up,
add half a pint of sifted flour, and cook for two
minutes, beating well with a wooden spoon. It will
be smooth and velvety at the end of that time. Set
away to cool; and when cool, beat in four eggs, one
at a time. Beat vigorously for about fifteen
minutes. Try a small bit of the paste in the oven;
and if it rises in the form of a hollow ball, the
paste is beaten enough; whereas, if it does not,
beat a little longer. Have tin sheets or shallow
pans slightly buttered. Have ready, also, a tapering
tin tube, with the smaller opening about
three-quarters of an inch in diameter. Place this in
the small end of a conical pastry bag. Put the
mixture in the bag, and press out on buttered pans,
having each éclair nearly three inches long. There
should be eighteen, and they must be at least two
inches apart, as they swell in cooking. Bake in a
moderately hot oven for about twenty-five minutes.
Take from the oven, and while they are still warm
coat them with chocolate. When cold, cut open on the
side, and fill with either of the following
described preparations:
FILLING NO. 1:
Mix in a bowl half a pint of rich cream, one
teaspoonful of vanilla, and four tablespoonfuls of
sugar. Place the bowl in a pan of ice-water, and
beat the cream until light and firm, using either an
egg-beater or a whisk.
FILLING NO. 2:
Put half a pint
of milk into a double-boiler, and place on the fire.
Beat together until very light one level
tablespoonful of flour, half a cupful of sugar, and
one egg. When the milk boils, stir in this mixture.
Add one-eighth of a teaspoonful of salt, and cook
for fifteen minutes, stirring often. When cold,
flavor with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS:
Put in a small pan
half a pint of sugar and five tablespoonfuls of cold
water. Stir until the sugar is partially melted, and
then place on the stove, stirring for half a minute.
Take out the spoon, and watch the sugar closely. As
soon as it boils, take instantly from the fire and
pour upon a meat-platter. Let this stand for eight
minutes. Meantime, shave into a cup one ounce of
Baker's Chocolate,
and put it on the fire in a pan of boiling water. At
the end of eight minutes stir the sugar with a
wooden spoon until it begins to grow white and to
thicken. Add the melted chocolate quickly, and
continue stirring until the mixture is thick. Put it
in a small saucepan, and place on the fire in
another pan of hot water. Stir until so soft that it
will pour freely. Stick a skewer into the side of an
éclair, and dip the top in the hot chocolate. Place
on a plate, and continue until all the éclairs are "glacéd."
They will dry quickly. Do not stir the sugar after
the first half minute, and do not scrape the sugar
from the saucepan into the platter. All the
directions must be strictly followed. |
