Welcome to DESSERT EXPLOSION your Gourmet Site for the Connoisseur

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Menu Board           Menu Specials

USD$7 each            2 FOR $7                 

Cheesecakes              Nourishing Soup

Chef's Galore              Sizzling Fish

Cooking-Chinese Style      Gifts in a Jar                            Eating-Mexican Style

                           Dine in Amish

                           Christmas Sweets  

CHOCOLATE ICE-CREAM  For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.  Put the milk on to boil in a double-boiler.
 Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling milk, and cook for twenty minutes, stirring often.
 Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water.
Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. 
When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture.
 Set away to cool, and when cold, freeze. 
CHOCOLATE CREAM PIES 
Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.
Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven.
  Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.
Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
 When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.
 Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy.
Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar.
 Spread on the pies and set away for a few hours.