Reference > Farmer's Cookbook > HOT PUDDINGS > Chocolate Pudding
  Orange Puffs Custard Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Chocolate Pudding

1/4 cup butter
3 teaspoons baking powder
1 cup sugar
Whites 2 eggs
Yolks 2 eggs
11/3 squares unsweetened chocolate
1/2 cup milk
1/8 teaspoon salt
13/8 cups flour
1/4 teaspoon vanilla

Cream the butter, and add one-half the sugar gradually. Beat yolks of eggs until thick and lemon-colored, and add, gradually, remaining sugar. Combine mixtures, and add milk alternately with flour mixed and sifted with baking powder and salt; then add whites of eggs beaten until stiff, melted chocolate, and vanilla. Bake in an angel-cake pan remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.

Chocolate Sauce. Boil one cup sugar, one half-cup water, and a few grains cream-of-tartar until of the consistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla.


CONTENTS · BIBLIOGRAPHIC RECORD
  Orange Puffs Custard Soufflé  
 
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