Homemade
Chocolate Recipes:
Cocoa
Sticks
(* All measurements should be level.)
- 6 tablespoonfuls
of butter,
- * cup of sugar (scant),
- 1 egg,
- 1 tablespoonful of
milk,
- 1 teaspoonful of
vanilla or pinch of cinnamon,
- 5 teaspoonfuls of
Baker's
Cocoa,
- 1/8 teaspoonful of
baking powder,
- 1 * to 1 * cups of
sifted pastry flour.
Cream the butter until soft; add the sugar gradually and beat well; add the beaten
egg, milk and vanilla; mix thoroughly. Sift cocoa, baking powder, and a pinch of
salt with about one-half cup of the flour; stir this into the mixture first, then
use the remainder of the flour, and more if necessary, to make a firm dough that
will not stick to the fingers. Set on the ice to harden. Sprinkle the board with
cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over
the board to prevent sticking, roll out thin, cut in strips about one-half inch wide
and three inches long. Place closely in pan and bake in moderately hot oven three
or four minutes. Great care should be taken in the baking to prevent burning.
It is advisable to gather the scraps after each rolling, if soft, and set away to
harden, for fear of getting in too much cocoa, thus making them bitter.
The colder and harder the dough is, the better it can be handled; therefore it can
be made the day before using.
Recipe Credit: Miss Elizabeth Kevill Burr
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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