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Ninth Day: Chocolate
No. 111-CHOCOLATE MERINGUE.
Dissolve three tablespoonfuls corn-starch in two tablespoonfuls milk; break up two ounces of sweetened chocolate in a tin basin over boiling water, and to it add gradually the rest of a pint of milk; stir until perfectly smooth, and when it is scalding, pour in the starch and stir till it thickens; then add the yolks of three eggs beaten with two large tablespoonfuls sugar, and stir until much thicker than soft custard, and when somewhat cooled, add one teaspoonful vanilla, and pour it into a glass dish. Just before serving (when it must be perfectly cold), cover it with a meringue made of the whites of the eggs beaten stiff, with four tablespoonfuls sugar.
No. 112-CHOCOLATE BLANC-MANGE.
Make exactly as in recipe No. 109, with the addition of four heaping tablespoonfuls grated chocolate rubbed smooth in a little milk; this is to be added as soon as the gelatine is perfectly dissolved.
No. 113-CORN STARCH BLANC-MANGE.
Heat one quart milk to boiling, then stir in four tablespoonfuls corn starch wet in a little cold water, with one saltspoon salt; boil five minutes, then add one small cup sugar, beaten with the yolk, of three eggs; boil two minutes longer, stirring all the while; take from the fire and stir in the whites. Wet the mould with cold water. Many people prefer this without the eggs. Farina blancmange may be made in the same way, but boiled fifteen minutes instead of five before the eggs are added.
No. 114 TAPIOCA BLANC-MANGE.
Soak one-half pound tapioca in a cup of cold water for four hours. Heat one pint rich milk and stir the tapioca into it. When it is quite dissolved, add threequarters of a cup sugar and a pinch of salt. Boil slowly fifteen minutes, stirring all the time; take from the fire and beat till nearly cold, then add two teaspoonfuls of vanilla or bitter almonds, and pour into a mould dipped in cold water.
No. 115-CHOCOLATE CREAM.
Mix together according to previous directions two ounces chocolate, three eggs, a quarter of a pound sugar and a pint of milk. Stir over boiling water until smooth and creamy. Toast slices of any light, common cake, and pour the hot cream over them. "We'll take the corn-starch blanc-mange for to-morrow," said Aunt Jane, "but we must find something for to-day's dessert. What shall it be?" "Tip-top pudding," said Grace; "such as Rhoda makes." "Can't we have our Queen of Puddings, mamma?" said Amy. "You extravagant little things! You want nothing but the richest and most delicate dishes that can be got up! I'm disposed to try something plain to-day. But I'll give you the receipts for the others too."