Other Recipes from DESSERTS AND CAKESWinter Salad
Bread And Molasses Pudding
Lady Baltimore Cake
Bake In A Long Bread Tin.
Fig Filling For Cake
Champagne Cup I
Champagne Cup Ii
Champagne Cup Iii
Champagne Cup Iv
Champagne Cup V
Chocolate Pudding(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)
Grate one-half a pound of Baker's chocolate, and melt it in half a
pint of hot milk. Stir into the milk also half a cup of bread crumbs,
one cup of powdered sugar and the beaten whites of six eggs. Wet
a melon mould in cold water and pour the mixture into it. Boil
three-quarters of an hour. Serve with cream, or the following sauce:
Beat the yolks of six eggs very light. Heat a cup of wine and a cup of
sugar until the sugar is melted. Remove from the fire and stir in the
CHOCOLATE PUDDING. MRS. ALICE KRANER.Mix one pint of rolled crackers, four tablespoonfuls of chocolate, and
one quart sweet milk; bake two hours, and serve with this--
SAUCE.--Beat one cup of sugar with butter the size of an egg; flavor
English Chocolate Pudding.Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then
sprinkle with 1 chopped clove of garlic, salt and pepper and cover
with some thin slices of bread. Pour over all a cup of vinegar and 1/4
cup of olive-oil and serve.
CHOCOLATE PUDDINGSTake your gooseberries and wash them well, cut off the stalk and the
black tip of each. Stew them with sugar till they are tender, just
covered in water. Do not let them burn. If you have not time to attend to
that put them in the oven in a shallow dish sprinkled with brown sugar.
When tender rub them through a fine sieve at least twice. Flavor with a
few drops of lemon juice, and add sugar if required. Then beat up a fresh
egg in milk and add as much arrowroot or cornflour as will lie flat in a
salt spoon. Mix the custard with the gooseberries, pass it through the
sieve once more and serve it in a crystal bowl.
CHOCOLATE PUDDINGFrom MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.
Place in a buttered tin alternate layers of buttered bread and raisins
or chopped apples. Take the yolks of four eggs and two cups of sugar,
beat until light; add a pint of sweet milk; flavor to suit taste; pour
over the bread and bake in a moderate oven. When done, beat the whites
to a stiff froth, add a little sugar, flavor, heap on the pudding and
return to the oven until a light brown.
Chocolate PuddingOne quart of milk scalded, two eggs well beaten, add gradually one cup
sugar. With the eggs and sugar mix two thirds cup of cornstarch, and
three heaping tablespoons grated chocolate dissolved over hot water,
stir into the milk until a soft custard, add one teaspoon of vanilla,
serve with whipped cream.
Chocolate PuddingMRS. W. J. FRASER.
One quart of milk, one pint of bread crumbs, one tea cup of sugar, three
eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of
vanilla. Let the milk come to a boil, scald the bread crumbs, when
almost cool, beat the yolks of three eggs, add sugar and chocolate, to
the bread and milk. Bake one half hour, slow oven. When cool, beat the
whites of three eggs and put meringues.
Chocolate PuddingOne pint milk, four tablespoonfuls sugar, one teaspoonful vanilla, salt,
two tablespoonfuls cornstarch, one tablespoonful cocoa, cinnamon.
Thoroughly blend together the dry cornstarch and cocoa, then dissolve
with a little cold milk and reduce to a pouring state, add vanilla. Heat
the milk in a double boiler, add sugar and a pinch of cinnamon and salt;
when scalding hot, pour in cornstarch and cocoa mixture and stir
carefully until it thickens well. Turn into wet molds. Serve with plain
or whipped cream. Garnish with Maraschino cherry.
Chocolate PuddingOne pint milk, one pint bread crumbs, yolks of three eggs, one-half
teaspoon vanilla, five tablespoonfuls grated chocolate. Scald the milk,
add bread crumbs and chocolate. Take from fire and add one-half cup
sugar and the beaten yolks. Bake in pudding dish fifteen minutes. Make
meringue of whites of eggs and three tablespoonfuls of powdered sugar.
Spread over pudding and brown. Serve warm or cold, with cream, plain or
Chocolate Pudding1 pint milk, 3 sticks grated chocolate, boil until thick, then set away
to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons
sugar, beat sugar light with the yolks, and to this add 1 cup cracker
flour, 1 teaspoon vanilla, and the whites, last. Put all this in the
chocolate, and let boil one and a half hours in a well-buttered form.
Serve with whipped cream.
Chocolate PuddingBeat one-quarter of a pound of butter to a cream and stir in six egg
yolks, one at a time, then add a quarter of a pound of fine, sweet
chocolate grated, a cup of almonds blanched and chopped fine, six
tablespoonfuls of granulated sugar and one tablespoonful of citron cut
very fine, beat the six whites of eggs to a stiff froth and stir in at
the last. Pour into a mould and boil three-quarters of an hour and send
to the table hot with whipped cream poured around it, or any fine sauce
served in a sauceboat.
Viewed 2514 times.
Most Viewed Recipes from JOE TILDEN'S RECIPES FOR EPICURESChili Beans
Salad Dressing Without Oil
Least Viewed Recipes from JOE TILDEN'S RECIPES FOR EPICURESOyster PatÚs
Puree Of Chestnuts With Chops
Salmi Of Duck With Olives
Champagne Cup Ii
Daniel Webster's Chowder
Oysters A La Marechale
Chicken With Spaghetti
Champagne Cup Iii
|Home Made Cookies.ca|