RECIPES TRIED AND TRUE
CHOCOLATE ICE BOX CAKE
- 3 dozen lady fingers,
- ½ lb. sweet chocolate,
- 1 cup powdered sugar,
- 3 tablespoons water,
- 4 eggs,
- ½ pint whipped cream,
- 3 tablespoons sugar,
- ½ teaspoon vanilla.
Line sides and bottom of spring form or a deep form with tube in the center, with lady fingers, fiat side towards the pan and close together.
Filling—Melt chocolate in double boiler, add sugar and water with beaten yolks, stirring constantly until thick. When cool, add stiffly beaten whites. Cover the bottom of form with layer of mixture then lady fingers and so on, using all with lady fingers on the top. Place in ice-box twelve hours or more and when ready to serve, remove to platter, cover with whipped cream, mixed with cup powdered sugar and vanilla.
MOCHA FILLING
- 1 cup hot milk,
- ¼ cup mocha coffee grounds,
- 3 eggs,
- 2 tablespoons cornstarch,
- ⅛ teaspoon salt,
- ½ cup sugar.
Pour milk over coffee grounds, let stand ten minutes. Moisten cornstarch with cold water; add to well beaten yolks with salt and sugar. Cook in double boiler and stir in strained coffee. Cook slowly until thick and smooth and fold in stiffly beaten whites while still warm.
CUP CUSTARD, BAKED OR STEAMED
Beat four eggs slightly, with salt and one cup sugar, one quart milk, till all is well blended. May be flavored with nutmeg or vanilla. Pour into buttered cups or pudding dish, place in a pan of boiling water, either in oven thirty minutes or on stove twenty minutes.
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