Method.—Mix the farina, or cornflour, smoothly with a little milk, heat the remainder, add the sugar and chocolate in small pieces, and stir until dissolved. Pour the boiling milk, etc., over the cornflour, stirring meanwhile, replace in the stewpan, and simmer gently for 10 minutes, stirring continuously. Add vanilla to taste, and pour into a mould rinsed with cold water.
Time.—About 40 minutes. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.
2092.—CHOCOLATE MOULD. (Fr.—Pain au Chocolat.)
Ingredients.—4 ozs. of chocolate, 1 oz. of castor sugar, 1 oz. of gelatine, 1 pint of milk, vanilla.
Method.—Soak the gelatine in 1 or 2 tablespoonfuls of milk, and boil the remainder with the chocolate. When perfectly smooth, stir in the sugar and gelatine, add vanilla essence to taste, let the mixture cool a little, then pour into 1 large or several small moulds.
Time.—About ½ an hour. Average Cost, 8d. to 9d. Sufficient for 4 or 5 persons.
2093.—CHOCOLATE MOULD. (Another Method.)
Ingredients.—2 ozs. of chocolate, 2 ozs. of cornflour, 1 oz. of loaf sugar, 1¼ pints of milk, liquid caramel (see p. 214).
Method.—Mix the cornflour smoothly with a little milk, put the rest into a stewpan with the chocolate grated or broken into small pieces, add the sugar, and simmer until dissolved. Then add the blended cornflour and milk, simmer very gently for about 5 minutes, and deepen the colour by adding a few drops of caramel. Turn the preparation into a wet mould, and let it remain in a cold place until set.
Time.—About ½ an hour. Average Cost, 6d. Sufficient for 3 or 4 persons.
2094.—COBURG TRIFLE. (Fr.—Trifle à la Coburg.)
Ingredients.—6 stale sponge cakes, macaroons, raspberry or apricot jam, ½ a pint of cream, ¼ of a pint of custard, No. 2104, 1 glass of sherry or Marsala, angelica, glacé cherries, almonds blanched and shredded.
Method.—Slice the sponge cakes, spread ½ of them with jam, and cover with the remainder. Arrange them compactly in a glass dish, pour the wine over them, place the macaroons on the top in the form of a pyramid, and cover with the custard. Whip the cream stiffly, pile it on lightly, and garnish with strips of angelica and cherries and the