deserts

Cold Chocolate Souffle`
you will need,
2 ounces of unsweetened choclate
(2 squares)
1 envelope of unflavored gelatin softened in 3 table spoons of water cold
1 cup of milk heated
1/2 cup confectioners' sugar
3/4 cup granulated suger
1 teaspoon of vanila extract
1/4 teaspoon salt
2 cups of whipping cream

1. Start melting chocolte slowly over low low heatin a small heavy sauce pan. a 3 cup size is good. put gelatin in small bowl with 3 table spoons of cold water. Heat the cup of milk
2. when chocolate is all melted add confectioners' sugarand then gradully add the hot milk, stiring non stop. Do not be alamed if it lumpsjust keep stirng a small whisk would be good. over low heat stir till boiling but do not boil.
3. Remove from heat. stir in softened gelatin the granulated sugar, vanila, salt and mix well.
4. Pour into a large mixing bowl and refrigerate until slightly thickened. it will take about a half hour give or take. thats when it will start to thicken. Beat cream with rotary beater until whipped with the dame beater beat chocolate mixture wntil light and fluffy. Fold cream into chocolate mixture and pur into serving dish chil for 4- all night

Devils food cake
You will need;
3/4 cup of cocoa
1 1/3 cups of sugar
1 1/4 cups scalded milk
2 ucps of sifted cake flour
1 1/4 teaspoons baking soda
1 teaspoon of salt
2/3 cup shortning
3 eggs , unbeaten
1 1/4 teaspoon vanila extract
Sift cocoa with 1/3 cup of sugar. Pour in milk graduall and stir until smooth. Cool. Sift together flour, remaining sugar soda and salt. Add shortning and half of cocoa - milk mixture. Beat at mediumspeed of electric mixer. Contiue beating for 2 minutes with electric mixer or by hand. Scrap bottom of bowl with rubberscraper . Pour into 9-inch layer cake pan linered on bottom with wax paper. Bake in pre heated oven at 350. bake for 25-30 minutesCool for 5 minutes. Turn out on racks and peal off paper. Frost at desire.
Strawberry Romanoff
2 cups to 1 quart of strawberrys
1/4 cup of sugar
1 cup whipping cream
1/2 pint vanila icecream
1/4 cup of cointreau
1. Keep berrys whole wash them hull them (remove tops) sprinkle with sugar and chill. Prepare berrys at least 3 hrs before needed.
2. Just before serving; beat the cream untill very stiff. Beat the ice cream untll fluffy and fold it into the whipping cream. Ass the cointreau, fold in the strawberrys adn pur it into serving bowls and serve imediatly you may reserve berrys to float on top at the last minute