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Additional resources for Chocolate and Cocoa Recipes and Home Mad
Pour into buttered pan and set in a cool place. ] Heat two cups of granulated sugar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is done add a small piece of butter, then begin to stir in marshmallows, crushing and beating them with a spoon. Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge. Cool in sheets three−quarters of an inch thick, and cut in cubes.
Cool, flavor with vanilla extract, and freeze. Serve in cups. _ MRS. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves. −−Janet McKenzie Hill−−Ladies' Home Journal. 46 MISS FARMER'S CHOCOLATE CREAM CANDY 2 cups of sugar, 2/3 a cup of milk, 1 tablespoonful of butter, 2 squares of chocolate, 1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg−beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done. Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake. 34 CHOCOLATE FROSTING 1 square of Baker's Chocolate, Pinch of salt, 5 tablespoonfuls of boiling water, 1 teaspoonful of vanilla, About three cups of sifted confectioners' sugar.