Chocolate And Cocoa Recipes 8 7
Chocolate And Cocoa Recipes 8 7
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Put between layers and ontop of cake White Mountain Cream sprinkled with almonds. --_From BostonCooking School Cook Book--Fannie Merritt Farmer. _ MRS. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. Melt twosquares of Walter Baker & Co. 's Chocolate over hot water and mix withhalf a cup of sugar, a little salt, three beaten eggs and half ateaspoonful of vanilla. Mix this thoroughly with the bread and place inwell-buttered custard-cups. Steam about h...alf an hour (according to size)and serve in the cups or turned out on warm plate. --_Mrs. HelenArmstrong. _ MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful ofcold water. Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water. Put an ounce of WalterBaker & Co. 's Chocolate in a small pan with two tablespoonfuls of sugarand one of boiling water, and stir over the hot fire until smooth andglossy. Add to this a gill of hot milk and the soaked gelatine, and stiruntil the gelatine is dissolved.
What to read after Chocolate And Cocoa Recipes 8 7?
You can find similar books in the "Read Also" column, or choose other free books by Parloa And Home Made Candy By Hill to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Put between layers and ontop of cake White Mountain Cream sprinkled with almonds. --_From BostonCooking School Cook Book--Fannie Merritt Farmer. _ MRS. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. Melt twosquares of Walter Baker & Co. 's Chocolate over hot water and mix withhalf a cup of sugar, a little salt, three beaten eggs and half ateaspoonful of vanilla. Mix this thoroughly with the bread and place inwell-buttered custard-cups. Steam about h...alf an hour (according to size)and serve in the cups or turned out on warm plate. --_Mrs. HelenArmstrong. _ MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-fourth of a cupful ofcold water. Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water. Put an ounce of WalterBaker & Co. 's Chocolate in a small pan with two tablespoonfuls of sugarand one of boiling water, and stir over the hot fire until smooth andglossy. Add to this a gill of hot milk and the soaked gelatine, and stiruntil the gelatine is dissolved.
What to read after Chocolate And Cocoa Recipes 8 7?
You can find similar books in the "Read Also" column, or choose other free books by Parloa And Home Made Candy By Hill to read onlineMoreLess
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