Chocolate Cream Puffs

Take half a pound of flour and one tea-spoonful of sugar; mix these together. Put a pint of cold water and a quarter of a pound of butter into a very clean saucepan, set it on the fire, and as soon as it boils remove it from the fire and throw in the flour; stir it very rapidly until well mixed and smooth; continue to beat and stir for a minute or two longer. Now let it rest for two or three minutes, and then stir and beat in with a wooden spatula eight eggs, two at a time, till all are used; the first require some little time to mix, on account of the stiffness of the paste. When all are thoroughly incorporated lay out the paste by tablespoonfuls on buttered tins, and about two inches apart each way, and bake in a quick oven for fifteen or twenty minutes. When cold cut open one side of the puff and fill it with the following cream or custard : Rub four ounces of sugar and four eggs to a cream; mix two ounces of flour in gradually while stirring well. Mix and stir one ounce of grated chocolate into one quart of boiling-hot milk and a dessertspoonful of pure extract of vanilla. Pour this into the egg mixture, set it on the fire and stir constantly till it thickens, then take it off and let it cool. - Confectioner's Journal.

Chocolate Blanc-Mange (1)

One quart of milk; one-half package of gelatine, dissolved in one cup of cold water; one cup of sugar; three great spoonfuls grated chocolate; vanilla to taste. Heat the milk, stir in the sugar and soaked gelatine; strain; add chocolate, boil ten minutes, stirring all the time. When nearly cold beat for five minutes or until it begins to stiffen. Flavor, whip up once, and put into a wet mould. It will be firm in six or eight hours. - Marion Harland.

Chocolate Blanc-Mange And Cream (2)

Make the blanc-mange as directed in last receipt. Set it to form in a mould with a cylinder in the centre. You can improvise one by stitching together a roll of stiff paper just the height of the pail or bowl in which you propose to mould your blanc-mange, and holding it firmly in the middle of this while you pour the mixture around it. The paper should be well buttered. Lay a book or other light weight on the cylinder to keep it erect. When the blancmange is turned out slip out the paper, and fill the cavity with whipped cream, heaping some about the base. Specks of bright jelly enliven this dish if disposed tastefully upon the cream. - Marion Har-land.

Chocolate Blanc-mange (3)

Grate a teacupful of chocolate; add to it a pint of water and a teacup or more of sugar; let it simmer until the chocolate is all dissolved; add a quart of milk and one-third of a paper of corn-starch mixed in cold water. When the milk begins to boil stir in the corn-starch; boil it five minutes, flavor with vanilla extract, and pour into moulds. - Sara T. Paul,

Blanc-mange (4)

Half box gelatine; one quart milk; yolk of two eggs ; one small teacupful of sugar; one large tablespoonful of vanilla; seven squares of Baker's chocolate. Dissolve the gelatine in about a gill of cold water; let it stand for two hours. Grate the chocolate fine, then dissolve it in a little of the milk, slightly warmed; scald the remainder of the milk; beat the yolks of the eggs and sugar together until very light. When the milk is well scalded, add the gelatine, chocolate, eggs, and sugar. Let this simmer gently for fifteen minutes. Strain the mixture into a mould. Set on ice. This blanc-mange should be thoroughly cooked. - Choice Receipts.