Homemade
Chocolate Recipes:
Chocolate
Biscuit
Cover three large
baking pans with paper that has been well oiled with washed butter. Over these dredge
powdered sugar. Melt in a cup one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate.
Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful
of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat
a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure
out three-fourths of a cupful of sifted flour, and stir it and the whites into the
yolks. The whites and flour must be cut in as lightly as possible, and with very
little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle
powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen
minutes. The mixture can be shaped like lady fingers, if preferred.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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