OCR Text |
Show ALL OF CHOCOLATE CONFECTIONS FOR LUNCHEON OR AFTERNOON TEA. Beverage, Cookies, Biscuits and Cake All Provided" for Every Requisite Requis-ite for Quiet Afternoon With Congenial Company. A Chocolatlere. A chocolatlero Is distinctly a woman's function, frequently fre-quently tnklng the place of afternoon tea. The refreshments all havo chocolate choc-olate In somo four.. There Is hot chocolate with whipped cream to drink, chocolate Ico cream, chocolate cakes with while frosting or white cakes with chocolate frosting nnd chocolate bonbons. As chocolate Is npt to become cloying when no othor flavor Is employed tho sandwiches arc preferably of plain bread nnd butter, while olives stuffed or plain and salted salt-ed nuts lit In well with thu chocolate Bchomo. Vienna Chocolate. Put Into a double boiler one or ono and a halt scant quarts milk and heat nearly to the boiling point. Cut four ounces chocolate in lino bits nnd put Into n small granite wuro or Iron snucopan with a level salt spoonful Bait, two la-hlespoonfuls la-hlespoonfuls sugar and two talilo-spoonfuls talilo-spoonfuls hot water. Cook until smooth and shiny nnd do not be nfrald of cooking too long. Now whisk Into tho hot milk heating lightly with a Dover egg beator. Flavor with vanilla va-nilla or cinnamon and servo nt onco, putting a tablcspoonful whipped cream in each cup and tilling up with tho chocolate. Cooking tho chocolate In this way prevents It from settling In tho cups and docs away with tho greasy tasto that many objoct to. Chocolate Cookies. Heat to a cream a half cup butter measured generously. Add gradually, beating thoroughly, ono cup sugar, a teaspoon-ful teaspoon-ful cinnamon, salt spoonful gait, and two ounces chocolato melted. Add ono well beaten egg nnd a half tea-spoonful tea-spoonful soda dissolved In two table-spoonfuls table-spoonfuls milk with flour to ennblo you to roll the dough thin. It will tako about two and n half cups, but put In no moro than absolutely necessary. neces-sary. Cut in circles nnd bako In a quick oven. As fast as baked tako from tho pan, rolling each cookie on the molding board to mako Its Qdges even and perfect. Cocoa Biscuits. Theso aro nlco to serve with tea. To mako them sift together ono pint of flour that has been sifted, three level tcaspoonfuls baking powder, two level tcaspoonfuls sugar, a salt spoonful salt and four scant tablcspoonfuls buttor, tlion stir In enough milk to make n Arm but not stiff dough. Tors out on a lightly (Toured board, put on tho doslred thickness, cut Into tiny circles (a canister can-ister top nn Inch In diameter Is good cutter), plnco together In a pan and bako In a very hot oven ten or 15 minutes. min-utes. Servo hot. Chocolate Petit Fours. Mako a light plain spongo enko, using two eggs, ono cup sugar, a cup and a quarter of flour, a gill of cold water, a tablospoonful baking powder, and an ounco grated chocolnte. Heat-threo minutes, then pour tho batter in two pans nnd bako In a moderato over about 20 minutes. When done lift ono sheet from tho pan mid spread with half glass Jelly, any kind preferred, then press the other sheet over It. When cool cut Into diamonds, squares or triangles, ico with a plain white icing or a chocolnto glace. |