Chocolate Icing
INGREDIENT for medium-sized cake. lb. of sugar, 3 oz. of chocolate, grated, flavouring of vanilla, a small cupful of water. AVERAGE COST, 6d.
Melt over a slow fire, spread the cake, and dry in a cool oven.
Chocolate Soufflé. - INGREDIENTS for moderate-sized soufflé.-4 eggs, 3 teaspoonfuls of pounded sugar, 1 teaspoonful of flour, 3 oz. of the best chocolate. AVERAGE COST, 9d.
Break the eggs, separating the whites from the yolks, and put them into different basins; add to the yolks the sugar, flour, and chocolate, which should be very finely grated, and stir these ingredients for 5 minutes. Then well whisk the whites of the eggs in the other basin until they are stiff, and, when firm, mix lightly with the yolks till the whole forms a smooth and light substance; butter a round soufflé or cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20 minutes, Pin a white CLARET CUP. napkin round the tin, strew sifted sugar over the top of the soufflé, and send it immediately to table. The proper appearance of this dish depends entirely on the expedition with which it is served; and some cooks, to preserve its lightness, hold a salamander over the soufflé until it is placed on the table. If allowed to stand after it comes from the oven it will be entirely spoiled, as it falls almost immediately.
TIME.-15 to 20 minutes.
SEASONABLE at any time.