With a Chocolate Flavor

HELEN G. CAMPBELL March 1 1932

With a Chocolate Flavor

HELEN G. CAMPBELL March 1 1932

With a Chocolate Flavor


Plain dishes become fancy dishes when the delicious and nutritive product of the cacao tree is added


WHAT Izaak Walton said of the strawberry might well be paraphrased for chocolate: "Surely God could have made a better flavor, but surely God never did.” But that is only half the story, for its nutritive value places it among the important foods and its many uses make it valuable from a culinary point of view.

Chocolate and cocoa come from the same source, the bean of the cacao tree. These beans differ widely in flavor, color and size, and the commercial products so familiar to every housekeeper are the result of careful blending to achieve the finest results. Both these foods supply essential dietary elements—fats which give heat and energy, proteins necessary for growth, and minerals of nutritional importance.

They provide added nourishment to the dishes in which they are used, and in many cases give that extra fillip which makes the flavor interesting. This is a point which the housekeeper can turn to advantage, for if the family tires of a plain milk pudding or other bland desserts, the addition of the chocolate flavor may make a world of difference. Again, if the son of the home just “doesn’t like milk” he may drink a glass of cocoa with zest and relish and receive benefit from both these foods. Be careful, though, not to make it too strong or too sweet, particularly if serving it between meals, or it may impair the appetite for dinner or supper. Cocoa, either hot or cold, is suitable for the school lunch, and chocolate flavored desserts are appropriate and ]>opular.

Though these two foods are suitable for all ages, the slightly stimulating property which they possess makes their extensive use for children under two years inadvisable. They are. however, recommended for older children and for adults, and are especially valuable in the case of invalids whose diet is restricted to liquids or semi-solid foods.

Mixing With Other Ingredients

rT"'IIE housekeeper has innumerable culinary uses for chocolate and cocoa. Not only does she vary the flavor of old favorites but she is constantly adding new combinations to her list of attractive dishes. A good chocolate cake has an appeal which few can resist, and a chocolate icing on a plain white cake is sure to make it popular. Chocolate cookies, too, are delicious.

A plain pudding becomes a fancy one when cocoa is added, and a fancy pudding may thus

be turned into a real treat. Gelatine dishes, frozen desserts and a variety of sauces offer many opportunities to carry the chocolate flavor. Even fillings for pie often contain this delicious ingredient.

In the candy world, the rich, mellow flavor makes it a general favorite, and those who count among their achievements ability to make a variety of confections, find cocoa or chocolate an aid to delectable results.

There are a few rules to remember in chocolate cookery, and a few precautions which must be taken to ensure success. In combining this ingredient with the others in the recipe, either of two methods may be followed. First, you may put the chocolate in a bowl or saucepan and place it over hot water until it is melted. Do not, under any circumstance, attempt to do this over direct dry heat, as chocolate scorches very easily and the results will not be satisfactory. This melted chocolate and the mixture to which it is added should

bo about the same temperature. If the mixture is much colder, small hard particles of chocolate may form and it is then impossible to obtain a perfectly smooth blend.

If you are making ice cream, blanc mange, custard or similar dishes, you may break the chocolate into small pieces, add it to the cold liquid and heat it gradually. Then beat vigorously with an egg beater to make a smooth, well blended mixture. This method is. of course, convenient and labor saving, as it leaves fewer dishes to wash. For finest flavor and texture, make your chocolate flavored beverage in this way rather than by melting the chocolate or cocoa in hot liquid. Thorough beating, or “milling” as it is sometimes called, is one of the simple tricks which makes for the superior quality of the drink.

Chocolate And Cocoa Syrup

IN CHOCOLATE and cocoa there is a certain amount of natural starch. For this reason, when they are used in flour mixtures, such as cakes and cookies, additional liquid and extra leavening are necessary. Because of its tendency to scorch easily, a slightly lower temperature than required for white cakes is advisable. If you are using a boiled icing flavored with chocolate, cool the melted chocolate and fold it into the frosting just before spreading it on the cake.

When substituting cocoa for chocolate in a recipe, remember that cocoa has less fat. and therefore extra butter may be necessary to give the mixture equal richness. Use one quarter to one third of a cupful of cocoa for each square or each ounce of chocolate called for. and in cake or cookie mixtures add one-half tablespoonful of butter to this amount. It may be sifted with the flour, but for beverages, milk desserts and ices, mix the cocoa with a little cold liquid to form a paste, then add it to the cold liquid and heat. Thorough cooking ensures fine flavor in a cocoa beverage, and vigorous beating improves the texture.

Many housekeepers find it convenient to keep on hand a jar of chocolate or cocoa syrup for use in a variety of ways. Cover it tightly and set in a cold place where it will keep for a considerable time. It may save the day when unexpected company comes or some other emergency arises.

Cocoa is sold in bulk and in packages. Though sometimes the bulk product may be bought for a lower price, the advantages of the packaged

branded variety should be taken into corrsidération when making your purchase. The container keeps the food in excellent condition and the trade mark is an assurance of uniformity in flavor and quality.

It pays to include good cocoa and chocolate among the staples on your pantry’ shelf, and your menus will gain interest when dishes with chocolate flavor appear on your table.

Chocolate Bread Pudding

2 Cupfuls of stale bread crumbs or cubes

4 Cupfuls of scalded milk 2 Squares of chocolate Yz to h Cupful of sugar 2 Eggs

Y Teaspoonful of salt 1 Teaspoonful of vanilla

Soak the bread in the scalded milk until very soft—about one-half hour. Melt the chocolate over hot water, add the bread and milk mixture and combine thoroughly. Beat , the eggs slightly, add the sugar, salt and ! vanilla, and combine with the first mixture. Turn into a buttered baking dish. Set in a pan of hot water and bake in a moderate oven—350 degrees Fahr.—until firm, about one hour. Serves eight.

New Chocolate Filling and Frosting For Cake

4 Ounces of sweetened chocolate 1 Tablespoonful of butter Y Cupful of icing sugar 1 Teaspoonful of vanilla 1 Egg

Melt the chocolate over hot water, add the butter, sugar and vanilla, and mix until j smooth. Separate the egg yolk and white, add the well-beaten yolk to the chocolate mixture, then fold in the stiffly beaten white. Put between layers and on the top and sides of a cake.

Nut Fudge Squares

2 Eggs

1 Cupful of granulated sugar

Y Teaspoonful of salt

Y Cupful of melted butter

2 Squares of chocolate

3i Cupful of flour

1 Teaspoon ful of vanilla

1 Cupful of chopped nuts

, Serrate the eggs, beat the yolks, and I add the sugar and salt. Melt the butter and chocolate together and combine with the first mixture. Add the sifted flour, the vanilla, and stir in the chopped nuts. Lastly, fold in the stiffly beaten egg whites, turn into a flat greased pan and bake for about one half hour in a moderate oven—350 degrees Fahr. Mark in squares and cool.

Cocoa Syrup

1 Cupful of cocoa 3 Cupfuls of sugar

Pinch of salt

2 Cupfuls of boiling water Vanilla

Combine the cocoa, sugar and salt in the top part of a double boiler. Add the boiling water gradually, stirring constantly, and cook over hot water for one-half hour, stirring occasionally. Add vanilla if desired. Cool and bottle. This may be used as the basis for chocolate drinks, or reheated and used with the addition of a little butter as a sauce.

Chocolate Ice box Cookies

1 Cupful of shortening

1 Yz Cupfuls of brown sugar

2 Eggs

2 Squares of melted chocolate

1 Cupful of broken walnuts

3 Cupfuls of pastry flour

2 Teaspoon fuis of baking powder Y Teaspoonful of salt

Cream the shortening, add the sugar gradually and continue creaming. Add the eggs, which have been beaten slightly, the melted chocolate and the broken nuts. Beat well and add the dry ingredients which have been sifted together. Form into a roll and wrap in waxed paper, or pack into a loaf tin lined with the paper and leave in the ice-box overnight or until firm. Cut in thin slices, place on a greased baking sheet and bake in a moderately hot oven—375 degrees Fahr, —for ten to twelve minutes.

Favorite Cocoa Cake

Y> Cupful of shortening 2 Cupfuls of brown sugar 2 Eggs

12 Cupful of cocoa ! 2 Cupful of boiling water } 2 Cupful of sour milk 1 Teaspoon ful of soda l Y Cupfuls of flour Y Teaspoonful of salt

(less if butter is your shortening)

Cream the shortening, add the sugar and continue creaming. Add the well-beaten eggs and beat the whole mixture thoroughly. Dissolve the cocoa in the boiling water and add the sour milk. Combine with the first mixture. Sift together the soda, flour and salt, add to the other mixture and beat thoroughly. Line a square cake pan with waxed paper. Pour in the mixture and bake in a moderate oven—375 degrees Fahr.— ! for forty-five to fifty minutes. Cool and frost with fluffy white icing. When the icing is set, pour over it a thin layer of melted i chocolate.