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CHOICER CIPES

COMPLIMENTS OF WALTER BAKER G ; > L T DDORCHESTER ,l \ASS.


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NCOCOARECIPES

BY CELEBRATED COOKS i - . ~ =HOMEMADECANDYRECIPESBY MRS. JAN ET MCKENZIE HILL

COMPLIMENTS OFWALTER BAKER &CO. . DESTABLISHED 1780DORCHESTER,MASS .

CANADIAN MILLS. AT MONTREAL


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COCOA AND CHOCOLATEPure Foods and Delicious Drinks_HE American appetite for cocoa and chocolate IS

decidedly on the increase.Ask the man at the soda fountain what is the

favorite flavor, and he will say chocolateAsk the home-maker what is the children's fav-

orite ice cream; the family's favorite cake. Invariably it willbe chocolate, On every hand are innumerable candy shops in whichchocolates are the most conspicuously displayed sweet.

There is a reason for this enormous general consumption.Chocolate is an irresistible flavor. The botanical name of thetree from which it comes, Theobroma, meant Food of theGods and that tradition has clung to it. Back of its temptingflavor is another sound cause for popularity-its food worth.As we grow better informed in food values, chocolate andcocoa enter more and more into our daily menus, not merelyas satisfying sources of palate pleasure, but as importantnutritive contributions.

Indeed, these delicious, time-tested foods combine many ofthe chief constituents of the average hearty meal. The fatin them-chocolate is richer in this element than cocoa-iscomparable to butter. The protein they contain is the meat.The starch represents bread, and in addition to these basicelements, there is a certain percentage of crude fibre, whichserves as a body regulator, and the mineral salts of sodium,potassium, magnesium, lime, iron, phosphorus and sulphur,-all necessary to the proper functioning of the blood.

So the housewife who makes use of these products in thedaily menu-and there are few among our millions of homesin which they are not used in some form almost every day ofthe year-is giving her family a rare combination of foodelements that are vital to the building of the body.This large and definite food value of Cocoa and Chocolateis the basis of their popularity. And no where else in Natureis to be found such variety and abundance of nutritive elementso temptingly presented. The fondness for the chocolate flavoris universal. It appeals alike to little children and aged folk.It attracts the sedentary worker and the strenuous out-doorman-the bookkeeper and the hunter of big game are one intheir love of it; the salesman and the soldier share the samehankering for its satisfying goodness in anyone of the formsavailable.

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At the time of the Civil War our consumption of chocolateand cocoa was about half an ounce per capita a year, whereasnow we eat and drink it at the annual rate of about threepounds per capita. vVeimport between three 'and fourhundred million pounds of cocoa beans a year from TropicalCountries.

Quite fitly the center of chocolate consumption has veeredback to this continent from Europe because it was in thiscountry it was first used as a food, in Mexico and in the WestIndies, long before Columbus set foot on the hemisphere. Weare told its name is of Indian origin, a compound of atte oratle, meaning water, and choco-choco, the noise made bythe dasher in the chocolate churn. And there is a picture ofMontezuma quaffing a thick concoction of cocoa beans,vanilla flavored, from a golden cup. Bernal Diaz, one ofCortez' officers, tells of this drink known as chocolati, whichsoon came into fashion in Spain and Portugal and spread from

. there through Europe. In the south of Europe chocolatefactories of considerable size began to spring up in the middleof the roth Century.

So it is there clings to chocolate the aroma of romance.The factory of Walter Baker and Company, in Dorchester,Mass., dates back to the American Revolution period. TheChocolate Girl-La Belle Chocolatiere, is the trade mark ofthe company. It has become so intimately associated withevery cake of Baker's chocolate and every can of cocoa andhas been so long a symbol of a standard, pure product, thatthe picture instantly comes to mind whenever cocoa orchocolate are mentioned. Back of the fair figure are historyand romance.

La Belle Chocolatiere was a real girl of the rSth century,a Viennese beauty, and her portrait was the masterpiece ofjean-Etienne Liotard, a noted Swiss painter. Anna or AnnerlBaltauf, the winsome subject, was the daughter of MelchiorBaltauf, a knight, who lived in Vienna in 1760. Either shewas a chocolate bearer, or merely posed in the costume as asociety belle when the artist painted her picture. A prince ofthe Empire, named Dietrichstein, fell in love with her. It isrecorded that when he wooed and won her, much talk wascaused by the match. For then the matter of social castewas rigorously regarded in Vienna, and even the daughter of a 'knight did not rank with a member of the court.

However, the prince was undismayed by whatever mayha ve been said, for he loved the lady, and she evidenced herspirit by inviting to the wedding the chocolate bearers withwhom she had worked or played, and, after the ceremony,

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saying to them, Behold, now that I am a princess, you maykiss my hand.Whatever the little world in which she lived may havethought or said of the marriage, it lessened neither her joynor her years-the picture was painted in I760, when she wastwenty, and she lived until 1825. One may say she still lives,for each year her dainty likeness is borne into .countless homeson millions of packages of the Baker Cocoa and Chocolateproducts.

I n all such American homes good chocolate and cocoa aresynonymous with Baker's. A product which has maintaineda standard through nearly a century and a half and held itsown against the onrush of competitors is not without thevirtues that justify that reputation. Baker's means quality.The Baker standard permits no use of alkali or other proc-essing ingredients, and no adulterants of any sort. The dis-tinctive delicacy of the finished product and its nutritive worthare dependent chiefly on the quality of the raw materialsand the skill used in manufacture.The excellence of Baker's Cocoa and Chocolate has itsstarting-point in the expert care exercised in the choice andblending of the beans, and extends to every step in the manu-facture. Not such a small matter after all. A careful blendo f selected cocoa beans is just as important in the manufactureof high-grade cocoa and chocolate products as is the selectionand preparation of the raw materials of any food prodnct.I n these vast plants in Dorchester, with more than fifteenacres of floor-space, not a detail is neglected that will con-tribute to a superior product.

Chocolate has been called a perfect food, as wholesome asit is delicious, and a beneficent restorer of exhausted power.Being easily digested, it is especially adapted to the repair ofwasted tissues, and it is recommended in periods of con-valescence, and for those who work under heavy mental strain,as well as those exposed to severe physical exertion. The factthat chocolate has been generally adopted as a part of theregular ration of every civilized army is proof sufficient of itsvalue as sustenance. The further fact that it is invariablyincluded in the so-called iron ration, given men who areabout to go into action, emphasizes this phase of its food worth.

Of late years dietitians in general have come to regard purecocoa and chocolate as excellent foods for children, as well asgrown persons. And one of the reasons on which this favoris based is the delightful aromatic flavor which childrennaturally love.

Flavor is a prime consideration in all matters of food for5


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whatever appeals to the sense of taste aids digestion. AsHenry T. Finck in Food and Flavor says Flavor In thatword lies the key to the whole food problem. Without flavorfood becomes as unattractive as impalatable medicine takenonly for the effect it produces. The delicious flavor of goodcocoa or chocolate is such a strong appeal to appetite that itis of importance in the diet of children who are somewhat in-clined to bolt their food and unless it is tasty to eat too little.

It should be gratifying to every housewife to know that sofar as cocoa and chocolate are concerned, she has but to makesure of one thing, that La Belle Chocolatiere is on thepackage. This dainty lady is a guarantee of purity, qualityand goodness. And the treasure on her tray-Baker's Cocoa,has received the Grand Prize-the highest award ever givenin this Country, and altogether 57 highest awards in Europeand America, thus proving that it possesses all the virtuesclaimed for it.

In this little book will be found many suggestions for theuse of these choice, carefully prepared food products. As oneproceeds thru its pages it will become clear that cocoa andchocolate offer almost endless possibilities in the preparationof dainty lunches, satisfying meals and all manner of attractivesweets. In the latter field their presence makes for healthand strength as well as fancy. And this, in itself, is some-thing to be seriously considered, for the natural and increasingtaste for sweets emphasizes the importance of those whichprovide food value.

Suggestions Relative to the Cooking of Chocolate and CocoaBY MRS. ELLEN H. RICHARDS

FORMERLY OF THE MASSACHUSETTS INSTITUTE OF TECHNOLOGYThe flavor of the cocoa bean seems to be almost universal lyliked, and the use of the var ious preparations made from it isconstantly increasing. From the sweet chocolate with which thetraveler now provides himself in al l journeys in which the supplyof food is doubtful either in quantity or quality, to delicate cover-ing and flavor ing of cakes and ices, near ly all kinds of culinarypreparations have benefited by the abundance of this favor itesubstance. , * * * *It is the object of all cooking to r ender r aw mater ial morepalatable and more nutritious. and therefore more digestible. Thecooking of cocoa and chocolate is no exception to this rule. Cer-tain extractive pr inciples are soluble only in water which hasreached the boiling poin t; and the starch, which the seed contains.is swollen only at this temperature.Chocolate or cocoa is not proper ly cooked by having boi lingwater pour ed over it. It is tr ue that as the whole powder is insuspension and is swallowed. its food material can be assimilatedas it is when prepared chocolate is eaten r aw; but in or der tobr ing out the ful l, fine flavor and to secure the most complete di-gestibility, the preparation, whatever it be, should be subjected tothe boil ing point for a few minutes. In this all connoisseurs areagreed.

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HOW TO USE RECIPESTo insure good results in cooking these things areessential:

1. An understanding of the recipe you are using.2. Careful and accurate measurements.3. Thorough blending or mixing.4. Proper temperatures for cooking.Always read over carefully the directions given so

as to have the processes in mind, thus obviating con-stant reference to the recipe. Then follow directionsexactly. Each recipe has been tested and worked outby experts and the method given is the simplest andmost concise that can be used to insure success.I n the following recipes level measurements are alwaysused. For accuracy the standard half-pint measuringcup, either in glass, tin or aluminum is recommended.This is marked into quarters, thirds and halves, anddoes away with poor results due to guess work.

When making puddings and desserts gather all in-gredients' together and arrange conveniently on thework table so that you can combine them quickly andwithout mistakes. If baking, have pans greased, floursifted, eggs beaten, and chocolate melted before be-ginning to mix. Rub butter and sugar together untila soft cream is 'obtained. Beat eggs until light andfoamy. Pastry flour generally makes lighter, fluffiercakes than bread flour. Chocolate should always bemelted over hot water as it burns or scorches veryreadily over a direct flame, no matter how low it is.

An oven regulator is the surest gauge to correcttemperature. If your range is' not equipped with one,a regular oven thermometer can be used very success-fully. The simplest and surest test to tell when a cakeis cooked long enough is to press the finger lightly onthe top of the cake. If done the cake will spring back,leaving no sign of a dent, if not done a slight depres-sion will remain.

All chocolate cakes should be baked in a moderateoven in order to insure uniform baking. Mixturescontaining chocolate will scorch quickly on bottomand sides if a hot oven is used.

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n EVERA GES . b ~The making of cocoa and chocolate for dr inking islargely a rnatter of taste, the best of cooks disa-gree and their recipes vary; the following recipes,however , give almost universal satisfaction.HOT CHOCOLATE

2 ounces Walter Baker Co.'s ~ - 4 cup boiling water,Premium No.1 Chocolate, 1 quart milk,Few grains salt, 1 teaspoon cor nstar ch. Y3cup sugar ,Mix sugar and cornstarch until smooth with one-half cupcold mille Scald remaining milk in double boiler, add mixtureand cook ten minutes, stirring until slightly thickened. Meltchocolate over hot water, add gradually the boiling water andsalt. Stir into the milk mixture and beat until frothy, using awire whisk or egg beater, thus preventing scum. Serve in choc-olate cups with whipped cream, sweetened and flavored with

vanilla. If a thinner drink is desired, omit cornstarch. Sixservings. BAKER'S CHOCOLATE Mar ia Par loa.Melt one ounce of Baker's Premium No. Chocolate overhot water. Add two tablespoons of sugar and one cup each ofboiling water and scalded milk. Beat with an egg beater fortwo or three minutes until the chocolate and sugar are thor-oughly dissolved. Chocolate is best if used soon after makingas it becomes oily if allowed to stand and get cold. The mix-ture may be cooked in a double boiler for ten minutes ifdesired. Four servings.PLAIN CHOCOLATE2 ounces Walter Baker Co.'s Y s teaspoon salt,

Premium No.1 Chocolate, 1 pint boiling water,Y : i cup sugar, 1 pint milk.Place the chocolate, sugar and salt in saucepan, add theboiling water and boil three minutes, stirring until the choco-late melts. Add the milk and reheat but do not boil. Keepclosely covered until ready to serve. Then beat with eggbeater until light and foamy. Miss M . E. Robi nson.MRS. EWING'S CREAMY CHOCOLATEMix together half cup sifted flour, half cup of granulatedsugar and half teaspoon of salt. Melt four ounces WalterBaker Co.'s Premium No. Chocolate, and add one quartof boiling water. Stir until dissolved. Add the flour, sugar andsalt, and boil gently five minutes stirring constantly. Thenstir in a quart of boiling milk, one and a half teaspoons vanilla,and serve with or without whipped cream. Twelve servings.Mrs. Emma P. Ewing, Author 0 / The Ar t 0 / Cookery.

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,CHOCOLATE SYRl,JPY J cup Walter Baker Co.'s 2 cups sugar,Breakfast Cocoa, 1 cup boiling water.Mix cocoa ~nd sugar. Add water gradually and stir untilboiling. Boil five minutes. Cool, add one-half tablespoon va-nilla. Store in glass jar and keep in a cool place. Mar ia Par loa.

CHOCOLATE MILK SHAKE~ cup finely crushed ice; ~ cup Apollinarls water or2 tablespoons Chocolate Syrup, sodawater drawn fromy. cup milk, syphon.Put ice in tumbler, add remaining ingredients, and shakeuntil well mixed. Serve with or without whipped cream,sweetened and flavored. Plain water may be used if Apolli-naris is not available. Mar ia Par loa.

ICED CHOCOLATE2 ounces Baker's Premium No. 1 ~ teaspoon salt,Chocolate, 1 cup boiling water, cup granulated sugar, 3 cups ice-coldmilk.

Melt the chocolate over boiling water; add the sugar, saltand water and stir until boiling. Boil five or six minutes, thenset aside to chill. When ready to serve mix with the milk.One or two tablespoons of vanilla ice-cream may be added toeach cup after the chocolate has been poured into it. Fourservings. VIENNA CHOCOLATE3 ounces Walter Baker Co.'s' Vanilla Few grains salt,Chocolate, 1 quart milk.

Put milk in double boiler, add chocolate broken in pieces,and stir until chocolate has melted and milk has reached thescalding point. Add salt, and beat until frothy. Serve inchocolate cups, with whipped cream sweetened and flavoredwith vanilla.If the sweetened chocolate is not at hand, unsweetened maybe used in its stead, with the addition .of one-third cup ofsugar and one teaspoon vanilla. Six to eight 'servings.M ar ia Par loa.VANILLA CHOCOLATE WITH WHIPPED CREAMy. pound Walter Baker Co.'sVanilla Sweet Chocolate,4 cups hot milk.

This must be made in a double boiler. Put the chocolate,boiling water and salt in upper part of the double boiler. Stirand beat with a wooden spoon until the chocolate is dissolvedand smooth. Add the milk and cook ten minutes, Then servewith unsweetened whipped cream. Eight to ten servings.

4 cups boiling water,Pinch salt,

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WALTER BAKER. CO.'S BREAKFAST COCOA4 tablespoons Breakfast Cocoa, Few grains salt,4 tablespoons sugar, 3 cups milk. 1 cup boiling water,

Scald milk in double boiler. Mix cocoa, sugar, and salt andadd water gradually, that mixture may be perfectly smooth;bring to boiling point and let boil three minutes. Pour intoscalded milk and beat two minutes, using a wire whisk orDover egg beater. This process is called milling and is for thepurpose of obtaining a smooth mixture. Mar i a Par l oa.

RECEPTION COCOAMake same as Breakfast Cocoa, and serve in place of Hot

Chocolate at afternoon teas or receptions, accompanied bywhipped cream, sweetened and flavored with vanilla. Flavorcocoa with one-half teaspoon vanilla, or one-fourth teaspooncinnamon. To offer variety, in place of whipped cream, useone marshmallow to each cup, pouring cocoa over it. Thecheapest grade must be used, as the more expensive ones donot melt. Five to six servings. Mar ia Par loa.

BREAKFAST COCOA(for one cup)Into a breakfast cup put a teaspoon of cocoa, add a table-

spoon of boiling water and mix thoroughly. Then add equalparts of boiling water and scalded milk. Sweeten to taste.Boiling two or three minutes will improve it.

(for one quart)1y. tablespoons Baker's Breakfast 2 cups boiling water,

Cocoa, 2 cups milk,2 tablespoons sugar, Few grains salt.Scald milk. Mix cocoa, sugar and salt, add one-half cup

boiling water to make smooth paste. Add remaining water andboil five minutes; turn into scalded milk, beat with an eggbeater until a froth forms.

CRACKED COCOATo two-thirds cup of Baker's Cracked Cocoa (sometimes

called Cocoa Nibs or Shells ), use three cups cold water;cook slowly at least one hour, the longer the better. Thenstrain the liquid and add one cup of milk (or more if de-sired). Serve very hot. Do not allow the mixture to boilafter milk has been added. Four servings.

ICED COCOA(for one cup)2 teaspoons Baker's Breakfast Cocoa, y. cup boiling water,6 teaspoons granulated sugar, y. cup ice-cold milk.Stir the cocoa and sugar together; add the boiling water

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and stir until boiling; let boil two or three minutes, then setaside to chill. When ready to serve stir in the milk.

(for four cups)1 4 cup Baker's Breakfast Cocoa,% cup granulated sugar, 2 cups boiling water,2 cups ice-cold milk.

MRS. EWING'S CREAMY COCOAStir together in a saucepan one-half cup Walter Baker Co.'s Breakfast Cocoa, one-third cup flour, one-half cup gran-

ulated sugar and one-half teaspoon salt. Add gradually onequart boiling water and let the mixture boil five minutes, stir-ring constantly. Remove from the fire, add one quart of scald-ed milk, and serve. If desired, a spoon of whipped cream maybe put in each cup before filling with the cocoa.The proportions given will make delicious, creamy cocoa,sufficient to serve twelve persons. By M rs. Emma P. Ewing,author of The Ar t of Cooker y.COCOA EGG~NOGCocoa Syrup:

1 cup Baker's Breakfast Cocoa, 2 cups sugar,Y z cups boiling water.Mix the cocoa and sugar thoroughly, add slowly sufficientwater to make a smooth paste, then add the remainder. Boilall together for three or four minutes and put away in a bottleor jar.(Larger quantities can be mixed, as it keeps indefinitely and

can be used as cocoa sauce for ice-creams, and is a quick wayof making cocoa, by adding scalded milk).Egg-Nog t

Beat one egg thoroughly, add two teaspoons of sugar andbeat until well mixed. Then add enough cocoa syrup to makemixture a dark brown or to suit taste. Stir in one and three-fourths cups milk gradually. This makes two glasses ofdelicious egg-nog. If vanilla ice-cream is available, it is verygood beaten into the egg-nog and tastes exactly like chocolatesoda water. HOT CHOCOLATE Mr s. Peck.

(Made from Evaporated Milk)2 ounces Walter Baker Co.'s Few grains salt,

Premium No.1 Chocolate, 1 quart boiling water,Y:) cup sugar, 1 small can evaporated milk.

Melt chocolate over hot water; then add sugar and salt.Add gradually the boiling water; let boil five minutes. Stirin the milk, reheat and beat with an egg beater until frothy.Six servings. Mar i a Par l oa.11


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~ K E Scoco NGEL C KE

5 egg-whites, Y:l teaspoon cream tartar, beat until stiff anddry. Add gradually one cup granulated sugar with which y J :cup Baker's Breakfast Cocoa has been sifted, and Y:l teaspoonvanilla, fold in carefully Y:l cup sifted flour. Bake in tube panin slow oven for fifty minutes. Ice as desired. Mr s. Peck.

COCO FRUIT C KE2 Y z cups brown sugar,Y4 cup butter,2 eggs,I cup sour milk,I cup seeded raisins,

I cup black walnuts,I tablespoon soda,1 tablespoon cinnamon,I cup Walter Baker Co.'s

Breakfast Cocoa,3 cups pastry flour.

Beat sugar and butter until light, add eggs and beat well,then stir in the raisins and nuts .. Add milk, then the. cinnamon,flour, cocoa and soda sifted together. Pour in to greased panand bake in moderate oven fifty minutes.COCO SPONGE C KE

2 tablespoons boiling water,y : cup pastry flour,Y4 teasp,oon salt,Yz.teaspoon baking powder,

I teaspoon vanilla.Beat egg-yolks until lemon colored, add sugar and continuebeating. Mix boiling water with cocoa and add to mixture; foldin flour which must be sifted three times; add salt to egg-whitesand beat until very stiff, then add with vanilla to cake mixtureand mix lightly. Bake in buttered pan in very moderate oven

about thirty minutes. Mrs. A. Louise Andrea.CHOCOL TE C KEY z cup butter, 3 ounces Walter Baker Co.'sY4 cup sugar, Premium No. I Chocolate,Y4 cup milk, IY4cups flour,'Y z teaspoon vanilla, 3 teaspoons baking powder,3 egg-yolks, 3 egg-whites.

Cream butter, add sugar gradually, then beaten yolks, milk,vanilla and chocolate, melted. Mix and sift flour with bakingpowder and stir into the liquid. Fold in the stiffly beaten whiteslast. Turn into buttered shallow cake pans and bake in a mod-erate oven about twenty minutes. Mar ia Par loa.

3 tablespoons Baker's BreakfastCocoa,3 eggs,y : cup sugar,

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CHOCOLATE CARAMEL CAKEPart I

z cup sugar,I J4 ounces Walter Baker . Co.'s Premium No.1 Chocolate,V3 cup water.Put sugar in a smooth saucepan or omelet pan, and stir con-stantly over a slow fire until melted and the color of maplesyrup. Care must be taken to prevent sugar from adhering tosides of pan or spoon. Add water very gradually to hot syrup;then add chocolate, melted. 'Let boil two minutes and coolslightly. Par t I Iv . cup butter, 1 cup water,1 V . cups sugar, 2 cups flour,3 eggs, 5 teaspoons baking powder,Part 1. 1 teaspoon vanilla.Cream butter and add sugar gradually, while beating, then

add well-beaten eggs and Part 1. Mix and sift flour and bakingpowder and add alternately with water to first mixture. Beatvigorously and add flavoring. Turn into a buttered and flouredcake tin and bake in a moderate oven about forty-five minutes.Remove from pan and cover with white icing. Recipe underIcings. Miss M. E. Robinson.CHOCOLATE CAKE OR DEVIL'S FOOD

5 tablespoons butter, 1 teaspoon vanilla,lJ4 cups sugar, cup milk,3V . ounces Baker's Premium No. 1 3V . teaspoons baking powder,Chocolate, melted, 3 eggs,1 V . cups sifted pastry flour.Cream the butter, add sugar and chocolate, then eggs andvanilla, and beat together until very smooth. Sift the bakingpowder with one-half cup of the flour, and use first; then alter-nate the milk and the remaining flour, and make the mixture

stiff enough to drop from the spoon. Beat until very smoothand bake in loaf in moderate oven about fifty minutes.CHOCOLATE ECLAIRS)0 cup butter, 4 eggs,1 cup milk, 1 cup flonr,2 tablespoons sugar, J4 teaspoon salt.

Put butter, milk, salt, and sugar in saucepan. Heat to theboiling point, add flour all at once and stir vigorously, using awooden spoon.' Remove from the fire as soon as the mixturecleaves to the spoon. Cool and add four eggs, one at a' time,beating two minutes between the addition of each egg and five

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minutes after eggs are added. Shape mixture on a slightly but-tered sheet into cakes four and one-half inches long by one inchwide, using a pastry tube or two spoons; they should be oneinch apart to allow for spreading. Bake in a moderate ovenabout twenty-five minutes. If removed from oven before theyare thoroughly cooked, they will fall. Cool, make a cut in theside of each without breaking apart, fill with uncooked orcooked cream filling. Recipes under Fillings. Mar i a Par l oa.

FUDGE CAKEY 4 teaspoon salt,3 teaspoons baking powder,3 egg-whites,2 ounces Baker Co.'s Premium No.

Chocolate,1 teaspoon vanilla.

Cream butter, add sugar gradually, then add egg-yolks, wellbeaten. Mix and sift baking powder and flour, and add alter-nately with milk to the first mixture. Add chocolate meltedover hot water, vanilla, and egg-whites stiffly beaten. Turn intotwo paper-lined and buttered seven-inch square pans and bakein a moderate oven about twenty minutes. Spread Fudge Icingbetween and on top. Recipe under Icings.Fannie Mer r i tt Farmer .

Y4 cup butter,1 cup sugar,3 egg-yolks,V B cup milk,2 cups flour,

CHOCOLATE LAYER CAKE5 tablespoons butter, 2 Y 4 cups sifted flour,3 Y z ounces Baker's Premium No.1 1 cup granulated sugar,

Chocolate, melted, 3 eggs,1 Y 4 cups milk, 3Y z teaspoons baking powder.Cream butter, add sugar, the melted chocolate and the wholeeggs and beat until smooth. Add vanilla and one-half cup ofthe flour in which has been sifted the baking powder. Thenadd milk and remaining flour alternately, using enough flour tomake mixture stiff enough to drop from the spoon. This mayseem stiffer than other cake mixtures, but the amount of flourgiven will not be too much. Beat until very smooth. Bake insquare or round pans in moderate oven 20 or 25 minutes. Putlayers together with a thick, white icing, lightly covered ,withmarshmallows cut in small pieces, or omit the marshmallowsand press half walnuts into the icing, while it is soft. Whenthe marshmallows are not used, add teaspoon vanilla to thecake mixture.

CHOCOLATE LOAF CAKEY z cup butter,Y z cups sugar,2 cups pastry flour,3 teaspoons baking powder,Y4 cup milk,

3 eggs,Y z teaspoons vanilla,Y 4 teaspoon salt, .3 ounces Baker's Premium No.1

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Melt chocolate over hot water; cream butter, add sugar grad-ually and beat to a cream; add beaten egg-yolks, melted choco-late and vanilla and mix well. Sift together flour, baking pow-der and salt and add to mixture alternately with the milk.Fold in stiffly beaten egg-whites, and turn into a buttered anddouble paper-lined cake tin. Bake in moderate oven aboutfifty minutes. Mrs. A. Loui se Andrea.

CHOCOLATE MARBLE CAKEY z cup butter,1 cup sugar ,% cup milk,1 Y z cups lIour,1 tablespoon lIour,

4 egg-whites,1 teaspoon vanilla,2 Y z teaspoons baking powder, .1 ounce Walter Baker Co.'s Premium

No.1 Chocolate,Y z teaspoon salt.Cream butter and add sugar gradually, then add milk alter-nately with flour mixed and sifted with two teaspoons bakingpowder, and salt. Add stiffly beaten egg-whites, and the va-nilla. To one-third of the mixture, add melted chocolate andthe rest of the baking powder, mixed and sifted with the table-spoon of flour. Butter a deep cake or angel-cake pan, put inmixtures by spoonfuls, and bake in a moderate oven for fiftyminutes. Mar ia Par loa.

MISS FARMER'S CHOCOLATE NOUGAT CAKEY 3 cup butter, 3 teaspoons baking powder,1 Y z cups powdered sugar, Y z teaspoon vanilla,1 egg, 2 ounces chocolate, melted,1 cup milk, Y 3 cup powdered sugar,2 cups bread lIour, 71 cup almonds blanched and shredded.Cream the butter, add sugar gradually, and unbeaten egg;beat three minutes, then add two-thirds cup milk, flour mixedand sifted with baking powder, and vanilla. Add one-third cuppowdered sugar to melted chocolate, add gradually the re-maining milk and stir until smooth over a slow fire. Coolslightly and add to cake mixture. Bake fifteen to twenty min-utes in round layer-cake pans. Put between layers and on topof cake, white icing sprinkled with almonds. Fannie Merr i t tFarmer . Boston Cooking School Cook Book.CHOCOLATE RAISIN CAKE1 Y z cups sugar, cup butter,4 eggs; yolks and whites beaten

separately,Y z teaspoon salt,2 ounces Baker's Premium No.1 Chocolate,

Cream butter and add sugar gradually; beat egg-yolks untillemon colored and add, then stir in chocolate, melted, and mix

1 Y z teaspoons cinnamon,2 Y z cups lIour,1 cup seeded raisins,4 teaspoons baking powder,1 cup milk.

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well Sift baking powder and cinnamon with the flour and addraisins, then add alternately with the milk; when well mixed,add vanilla and stiffly beaten egg-whites. Place in two loafpans which have been lined with buttered paper, and bake invery moderate oven about fifty minutes.Mrs. A. Louise Andrea.

CHOCOLATE ROLL1 V , cups sugar, 3 teaspoons baking powder,3 eggs, z cup water,V , teaspoon salt, Grated rind of 1 lemon,2 cups pastry /lour, Juice of v lemon.Sift salt and baking powder with the flour. Beat egg-yolksuntil lemon colored, add sugar gradually and continue beating.Add water, then sifted flour and lastly, fold in the gratedlemon rind, juice and stiffly beaten egg-whites. Bake abouttwelve minutes in a moderate oven. When done, turn out ondamp cloth sprinkled with Sligar, cut off edges of cake and icequickly with a Chocolate Icing. Recipe under Icings. Thenroll up cake and keep cloth around it until it is cold.Mrs. A. Louise Andrea.

MRS. RORER'S CHOCOLATE CAKE2 ounces Baker's PremiumNo. 1 Chocolate4 eggs,% cup milk,

1 teaspoon vanilla,V , cup butter,1Yz cups sugar,1YI cups /lour,3 teaspoons baking powder.

Dissolve the chocolate in five tablespoons of boiling water.Cream butter and add sugar gradually, add the yolks, beatagain, then stir in the milk, the melted chocolate and floursifted with baking powder. Beat until well mixed, then foldin stiffly beaten egg-whites and add the vanilla. Mix quicklyand lightly, turn into well-greased cake pan and bake in amoderate oven fifty minutes. Mrs. Rorer s Cook Book.CREOLE CAKEV , cup butter, V , cup hot strong coffee infusion,

2 cups brown sugar, 1 teaspoon soda,3 egg-yolks, z cup sour heavy cream,Y : 3 cup Baker's Breakfast Cocoa, 2 cups flour,3 egg-whites.Cream butter and gradually beat in the sugar, then add egg-yolks beaten until thick. Add coffee infusion to cocoa and letstand until cool. Add to first mixture, then add cream, andflour sifted with soda. Fold in stiffly beaten egg-whites. Bakein layer-cake tins in a moderate oven about fifteen minutes.Put layers together with boiled icing, cover top with icing andwhen set, spread with a thin layer of Walter Baker Co.'s


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CHOCOLATE PARFAIT.(See Page 31.)

,CHOCOLATE ECLAIRS.

(See Page 13.)

CHOCOLATE LAYER CAKE.(See Page 14.1


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CHOCOLATE WHIP.(See Page 30.)

CHOCOLATE JELLY.(See Page 28.)

CHOCOLATE HEARTS.(See Page 35.)


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Premium No. Chocolate, melted. Fannie Mr r r i rt Farmer .SPANISH CHOCOLATE CAKEPart I

One cup sugar, one-half cup butter, one-half cup sweet milk,two and a half cups flour, two eggs, one teaspoon soda, dis-solved in hot water.Part I I

Melt three ounces Baker's Premium No. Chocolate overhot water, then stir into it one cup sugar, yolk of one egg andone cup of milk. Stir until thick. Cool, flavor with vanilla.While this is cooling beat up the first part of the cake and thenadd Part II. Bake in layers. Ice on top and between thelayers with Fudge Icing. Recipe under Icings.

SURE THING CAKE)4 cup butter, 1~ cups sweet milk,1 cup sugar, 2 cups pastry flour,1 egg-yolk, 1Y z teaspoons baking powder~ cup Baker s Breakfast Cocoa, ~ teaspoon soda,

1 egg-white.Work the butter until creamy and add sugar gradually, thenadd well-beaten egg-yolk, and cocoa. Mix and sift flour, bak-

ing powder, and soda and add alternately with milk to firstmixture. Beat thoroughly and add stiffly beaten egg-white.Turn into a buttered and floured cake pan and bake in amoderate oven about forty minutes. Mrs. Peck.

VVELLESLEY LOAF CAKE)4 cup butter, 2 teaspoons baking powder,1 cup sugar, 2 egg-whites,2 egg-yolks, 2 ounces Walter Baker Co.'s Premium cup milk, No.1 Chocolate,1)4 cups flour, Y z teaspoon vanilla.

Cream butter and beat in sugar gradually, then add well-beaten egg-yolks, milk, and the flour mixed and sifted withbaking powder. Add egg-whites beaten until stiff, chocolatemelted over hot water, and vanilla. Turn into a buttered andfloured shallow cake pan, and bake in a moderate oven twenty-five minutes. Remove from pan, cover top with Wellesleywhite icing and when icing is set pour over, a little at a time,two ounces Walter Baker & Co.'s Premium No. Chocolatemelted over hot water and spread evenly, using the back of a.spoon. Fanni e Mer r itt Farmer .

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IC INGS

(All measurements should be leveI .)MISS PARLOA'S CHOCOLATE ICING

To vanilla icing add one tablespoon cold water. Melt oneounce Walter Baker Co.'s Premium No. Chocolate, addone-fourth cup confectioner's sugar and one tablespoon hotwater. Place over fire, stir until smooth and add anothertablespoon hot water; then add to vanilla icing. Mar ia Par loa.UNCOOKED CHOCOLATE ICING

1 ounce Baker's Premium No.1Chocolate,

Pinch salt,5 tablespoons boilingwater,1 teaspoon vanilla,

About 3 cups sifted confectioner's sugar.Melt chocolate over hot water, remove from fire and addwater,salt and vanilla. When smooth add the sugar, and beatuntil very glossy. Make the icing stiff enough to spread with-out running. It will keep indefinitely if covered.

COOKED CHOCOLATE ICINGy, pound Walter Baker's SweetVanilla Chocolate,y, cup milk,

1 cup sugar,1 teaspoon butter,1 teaspoon vanilla,

Few grains salt.Melt chocolate over boiling water, add butter, then addmilk and sugar alternately, stirring between the additions.When mixture is smooth, place in direct contact with range,heat to the boiling point and let boil until mixture will justhold together when tried in cold water. Remove from range,

cool slightly, beat until of the right consistency to spread with-out running, and add vanilla and salt. Mrs. Peck.FUDGE ICING

Melt over hot water two ounces of Walter Baker Co.'sPremium No. Chocolate. Add one-third cup butter, bit bybit, and stir until butter is melted, then add gradually one cupmilk, beating constantly. Bring to the boiling point, add twocups sugar and let boil until mixture will form a very soft ballwhen tried in cold water; the time required being about twentyminutes. Cool slightly, add one-half teaspoon flour and beat

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until of the right consistency to spread. One-fourth cup Jor-dan almonds, blanched and cut in pieces may be added.Fannie M er r itt Farmer .CING FOR ECLAIRS

1 cup sugar, 5 tablespoons cold water,1 ounce Walter Baker Co.'s Premium No.1 Chocolate.

Put sugar and water in saucepan, stir until sugar is dissolved,and cook without stirring until mixture reaches 2420 F.,or forms a hairlike thread when dropped from a spoon. Turnon a platter, let stand until slightly cooled, then stir with awooden spoon until white and creamy. Add melted chocolateand stir until mixed. Put in saucepan placed over larger sauce-pan of boiling water, and beat until of right consistency tospread. To coat eclairs, it is best to apply icing with a butterbrush. M ar ia Par loa.MARSHMALLOW ICING2 cups sugar, 10 marshmallows,7 tablespoons boiling water, 2 egg-whites.

Put sugar and water in saucepan and stir .until the sugardissolves. Heat to boiling point and let boil rapidly withoutstirring until syrup will thread when dropped from a spoon.Remove from range and add marshmallows cut in small pieces.Beat egg-whites until stiff, but not dry, and add hot syrupgradually, beating constantly; then continue the beating untilmixture is of right consistency to spread. Mr s. Peck.VANILLA ICING

1 egg-white, 1 cup confectioner s sugar,Y z teaspoon vanilla.Put egg-whites in bowl and add sugar gradually, stirringconstantly. Beat three minutes, add vanilla and spread thinlyon cake. Mar ia Par loa.

WELLESLEY WHITE ICING2 cups sugar, 2 egg-whites,Y z cup boiling water, Y z teaspoon vanilla.

Put sugar and water in saucepan, stir until sugar has dis-solved. Heat to boiling point and boil vigorously without stir-ring until syrup will thread when dropped from a spoon. Putegg-whites in saucepan and beat until stiff. Pour on the syrupgradually, while beating constantly, and continue the beatinguntil mixture is nearly stiff enough to spread. Place saucepancontaining mixture in a larger saucepan containing a smallquantity of boiling water, place on range and cook, stirringconstantly (scraping from bottom and sides of pan) untilmixture becomes granular around sides of pan. Remove fromsaucepan of hot water, and beat until mixture will hold its

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shape; then add vanilla. Pour on cake and spread evenly,using a knife.This is one of the varieties of thick, soft icings which haverecently met with so much favor. Fannie Mer r i tt Farmer .BOILED WHITE ICING

1 cup sugar, Unbeaten white 1 egg,y, cup water, y, teaspoon vanilla.Put sugar and water in saucepan, bring to the boiling point,and let boil vigorously without stirring until syrup will spin athread when dropped from spoon, or to 2420 F. Pour syrupgradually on white of egg, constantly beating. Continue thebeating until of the right consistency to spread; then addvanilla. Fannie Mer r i tt Farmer .

UNCOOKED CREAM FILLINGTo one cup heavy cream add four tablespoons sugar, one-half teaspoon vanilla and a few grains salt. Beat until stiff,using an egg beater or wire whisk. Use for eclairs or lavercake. Mar ia Par ioa.

COOKED CREAM FILL INGScald one and one-half cups milk. Mix three and one-halftablespoons flour with three-fourths cup sugar and one-eighthteaspoon salt, and add two eggs slightly beaten. Combine mix-tures and cook in double boiler fifteen minutes, stirring con-stantly until thickened, afterwards occasionally. Cool andflavor with one-half teaspoon vanilla. Mar ia Par loa.

MRS. ANDREA'S CHOCOLATE FILLINGI tablespoon cornstarch, 1 beaten egg,1 tablespoon cold water, 1 teaspoon vanilla,Y4 cup milk, Pinch salt,Y z cup sugar, 1y, ounces Baker's Premium No.1Y z tablespoon butter, Chocolate.

Heat milk in double boiler, add butter, chocolate, meltedover hot water, sugar, cornstarch, dissolved in the cold water,and salt. Boil mixture until slightly thickened; remove fromfire, add beaten egg and vanilla and spread on layers whencold. Mrs. A. Loui se Andrea.

CHOCOLATE FILLINGY4 cup milk, 1 teaspoon vanilla,2 Y z teaspoons butter, Pinch salt,Y4 cup sugar, Y z ounces Baker's Premium No.11 beaten egg, Chocolate.

Melt chocolate, add milk, butter, sugar and egg and cook indouble boiler until thick, stirring constantly. Add salt andvanilla and remove from fire. Use when cool.Mrs. A. Loui se Andrea.

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~ S U E SHOT CHOCOLATE SAUCE FOR ICEcCREAMY J cup sugar, Y z teaspoon vanilla,% cup hot milk, 2 ounces Baker's Premium No.1Y z cup cream, whipped, Chocolate.Melt chocolate over hot water, stir in sugar gradually, then

add the hot milk and cook for ten minutes. Remove from fire,add vanilla, stir in the whipped cream and serve at once.Mrs. A. Louise Andrea.

HOT CHOCOLATE SAUCE1 cup boiling water, 1 ounce Walter Baker Co.'s PremiumY z tablespoon cornstarch, No.1 Chocolate,Y z cup sugar, 7 4 teaspoon salt.

Cook all together slowly until the mixture is the consistencyof maple syrup, or thicker, if desired. Just before serving,add one teaspoon vanilla. This will keep indefinitely and canbe reheated. Six servings.

MISS PARLOA'S CHOCOLATE SAUCE2 cups milk, Y z ounces Walter Baker Co.'s Premium

No.1 Chocolate,Y z teaspoon vanilla.Put chocolate, one-fourth cup sugar, and the milk into

double boiler and cook until milk is scalded. Mix egg-yolkswith one-third cup sugar and the salt and beat until light andcreamy. Pour milk gradually onto egg mixture beating con-stantly; return to double boiler and stir until mixture thickens.

Cool and flavor with vanilla. This sauce may accompanycornstarch pudding, bread pudding, or cold cabinet pudding,or may be served in small glasses with whipped cream, sweet-ened and flavored. Six servings. Mar ia Par l oa.

z cup sugar,2 egg-yolks,Ys teaspoon salt,

CHOCOLATE SAUCE2 tablespoons butter, 1 ounce Baker's Premium No.11 tablespoon flour, 'Chocolate,Pinch salt, 4 tablespoons sugar,1 cup boiling water, 1 teaspoon vanilla.

Melt butter in a saucepan, add flour and salt and mix untilsmooth, then add the hot water slowly, beating well. Add theounce of cliocolate and sugar and stir until melted. Add va-nilla just before serving. Serve with hot pudding.

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EGG SAUCE2 egg-whites,1 cup powdered sugar, 2 egg-yolks.

Beat egg-whites until stiff and dry, and add sugar graduallywhile beating; then add egg-yolks beaten until lemon-colored,and the vanilla. Cut and fold in cream beaten until stiff.Six servings. FOAMY SAUCE Mar ia Par l oa.1 egg-yolk, ~Is teaspoon salt,1 cup powdered sugar , Yz teaspoon vanilla,Y z cup scalded milk, 1 tablespoon lemon juice,1 teaspoon cornstarch, 1 egg-white.

Beat egg-yolk until thick, and add three-fourths of thesugar gradually while beating. Mix remaining sugar with corn-starch and salt and add the scalded milk gradually. Cook indouble boiler ten minutes, stirring constantly until mixturethickens, then occasionally. Combine mixtures, add flavoringand egg-white, beaten until stiff. Six servings.Fanni e Mer r itt F armer .

1 cup heavy cream,1 teaspoon vanilla,

MARSHMALLOW MINT SAUCEY z cup sugar, 1 egg-white,Y4 cup water, 1 drop oil of peppermint,S marshmallows, Green coloring.

Boil sugar and water to a thin syrup (not thick enough tospin a thread) and add marshmallows cut in small pieces. Letstand two minutes, pressing marshmallows under syrup, usingback of spoon. Add mixture gradually to the egg-white, beat-en until stiff but not dry, and continue the beating until mix-ture is cool; then add oil of peppermint and color green. Sixservings. F annie M er r i tt Farmer .

VANILLA SAUCE2 tablespoons butter, 1 cup boiling water,2 tablespoons flour, 4 tablespoons sugar,Pinch sal t, 1 teaspoon vanilla .. Melt butter in saucepan, add flour and salt and mix untilsmooth; add the boiling water slowly, stirring constantly untilthick, Add sugar and vanilla. Six servings.

VANILLA CREAM SAUCEY z cup butter, 1 teaspoon vanilla,73 cup powdered sugar, 1 cup heavy cream.Work butter until creamy and add sugar gradually, beatingconstantly; then add vanilla and cream beaten until stiff.Place bowl in saucepan of boiling water and stir constantlythree minutes. Pour into a warm bowl and serve at once. Sixservings. Mar ia Par l oa.

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r .O T~DESSERTS .~COCOA BISCUIT2 cups or 1 pint sifted flour, 4 tablespoons Baker's Breakfast4 teaspoons baking powder, Cocoa,Y z teaspoon salt, 4 tablespoons butter or lard,6 tablespoons sugar, cup milk.

Sift all the dry ingredients together, cut in the butter with aknife and add the milk. Turn out on slightly floured board,roll or pat out the desired thickness, shape, place close togetherin pan and bake in hot oven ten or fifteen minutes. 12 biscuits.COCOANUT SOUFFLE1 cup milk, 4 tablespoons sugar,1 pinch salt, 4 egg-yolks,3 tablespoons flour, 1 teaspoon vanilla,2 tablespoons butter, 4 egg-whites. 1 cup shredded cocoanut,

Melt butter, add flour and when well blended, stir in themilk. Cook until thickened and smooth. Beat egg-yolks withsugar and stir into milk mixture. Cool slightly, add vanillaand cocoanut. Lastly, fold in the stiffly beaten egg-whites.Bake in buttered pan in moderate oven thirty minutes. Servehot with Chocolate Sauce. Recipe under Sauces. Four to fiveservings. COTTAGE PUDDING1 Y z cups sifted flour, 2 teaspoons baking powder,4 tablespoons butter, 2 eggs,1 cup sugar, Y 4 cup milk,6 tablespoons Baker's Breakfast Cocoa, Y 4 teaspoon salt.

Cream butter, add sugar gradually, then stir in beaten eggs.Sift flour, baking powder, cocoa and salt together and add tomixture alternately with the mille Bake in buttered gem pansin moderately hot oven twenty-three or twenty-five minutes.If the cake springs back after pressing a finger on the top, itshows that it is baked enough. Serve with Vanilla Sauce.Recipe under Sauces. Six servings.CHOCOLATE BREAD PUDDING

2 cups stale bread crumbs, 2 ounces Walter Baker Co.'s Premium3 egg-yolks, No. 1 Chocolate,1 quart scalded milk, Y 4 teaspoon soda,Y z cup sugar, 1 teaspoon hot water,3 egg-whites, Y 4 teaspoon salt.

Pour milk over bread crumbs, cover and let stand twentyminutes. Add egg-yolks well beaten and mixed with sugar,melted chocolate, soda dissolved in water and salt; then fold instiffly beaten egg-whites. Turn into a buttered pudding dish

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and bake in a moderate oven until firm. Serve with FoamySauce. Recipe under Sauces. Six servings.Fanni e Mer r itt Farmer .STEAMED CHOCOLATE PUDDING1 cup sugar, 4 teaspoons baking powder,Y J cup butter, I teaspoon vanilla,I cup milk, Y z teaspoon salt,I beaten egg, 3 ounces Baker's Premium No. I2 cups flour, Chocolate.

Sift flour, baking powder and salt together. Cream butterand add sugar gradually; when well mixed, add 'beaten egg.Then stir in sifted flour alternately with the milk. Meltchocolate and add with the vanilla. Turn into small buttered. mould, cover and steam about one and a half hours. Serve atonce with a sauce. Six servings. Mrs. A. Loui se Andrea.HUNTINGTON CHOCOLATE PUDDING

Y4 cup butter,1 cup sugar ,2 egg-yolks,s cup milk,I Y4 cups flour,3 teaspoons baking powder;Cream butter and beat in gradually one-half the sugar.Beat egg-yolks until lemon-colored and add remaining sugar.Combine mixtures and add milk alternately with flour mixedand sifted with baking powder and salt; then add the stifflybeaten egg-whites, chocolate which has been melted over hotwater, and vanilla. Turn into a buttered and floured angel-cake pan and bake in a moderate oven about fifty minutes.Remove from pan, cool slightly, fill center with whippedcream sweetened and flavored with vanilla and pour around itChocolate Sauce. Recipe under Sauces. Six servings.Fanni e Mer r itt Farmer .

2 egg-whites,I Y z ounces Walter Baker Co.'s

Premium No. I Chocolate,Ys teaspoon salt,Y z teaspoon vanilla.

CHOCOLATE SOUFFLE2 tablespoons butter, 2 tablespoons boiling water,3 tablespoons flour , 3 eggs,I cup milk, 2 ounces Walter Baker Co.'sY J cup sugar, Premium No. I Chocolate.

Melt butter, add flour and stir until well blended, then pouron the milk gradually and heat to the boiling point. Meltchocolate over boiling water; add sugar and water and stir untilsmooth. Combine mixtures and add egg-yolks beaten untillemon-colored. Cool, fold in stiflly beaten egg-whites and turninto a buttered pudding-dish. Bake in a moderate oven fromthirty to thirty-five minutes. Serve at once with VanillaCream Sauce. Recipe under Sauces. Four to five servings.Mar ia Par loa.

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CHOCOLATECARAMEL WALNUTS(See Page 40.)

FUDGE HEAP-.TS OR ROUNDS.(See Page 51.)

BAKER'S CHOCOLATE DIVINITY.(See Page 53.)

CHOCOLATE MARSHMALLOWS.(See Page 46.)

CHOCOLATE PEANUT CLUSTEP-.S;(See Page 44.)

CHOCOLATE PEPPERMINTS.(See Page 40.)

CHOCOLATE OYSTERETTES.(See Page 45.)


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WELLESLEY MARSHMALLOW FUDGE.(See Page 50.)

COCOA FUDGE.(See Page 32.)

MAPLE FONDANT ACORNS.(See Page 47.)

PLAIN CHOCOLATE CARAMELS.(See Page 54.)

MARSHMALLOW FUDGE.(See Page 51.)

SURPRISECHOCOLATE CREAMS.(See Page 43.)


31/81

t CO L DD E S S E R T S v W~_:JBERKSHIRE CORNSTARCH PUDDING2 ounces Walter Baker Co.'s 3 tablespoons cornstarch,

Premium No.1 Chocolate, 7 4 cup milk,2 cups milk, 7 4 teaspoon salt,Y 3 cup sugar, Y z teaspoon vanilla.Put chocolate and two cups milk in double boiler and cookuntil milk is scalded and chocolate melted, stirring occasionally.Mix sugar, cornstarch and salt, add remaining milk and stiruntil thoroughly blended. Add cornstarch mixture gradually tochocolate mixture and cook ten minutes, stirring constantlyuntil mixture thickens and afterwards occasionally. Turn intoa serving dish and chill. Serve with or without sugar andcream. Five servings. Fannie Mer r i tt Farmer .

COCOA CHARLOTTE(Without Cream)1 pint boiling water, 7 3 cup sugar,2 egg-whites, 2 tablespoons cornstarch,1 teaspoon vanilla, 3 tablespoons Baker's Breakfast Cocoa.

Dissolve the cornstarch in quarter-cup cold water, add it tothe pint of boiling water, stir until it thickens, add the sugarand thecocoa, which have been thoroughly mixed together, andboil for ten minutes. Remove from the fire, add the vanilla,and pour slowly over the stiffly beaten egg-whites. Pour atonce into a pudding mould, and put away in a cold place toharden. Serve with plain cream. Four to five servings.Mabel Richards DuZan.

COCOA PUDDING1 cup milk, 1 teaspoons vanilla,2 tablespoons granulated gelatine, 1 pint cream, whipped,Y z cup cold water, 3 tablespoons Baker's Breakfast cup sugar, Cocoa.

Stir cocoa and sugar in cold milk, place over fire in doubleboiler, and scald. Soak gelatine in the cold water until soft,add to scalded ingredients, stir until dissolved and remove fromfire. Pour into a cold bowl, set in a pan of cold water and stiroccasionally, changing water as it becomes warm. When be-ginning to stiffen, add vanilla and the cream. Mix thoroughly,pour into a mould previously wet in cold water, and set on iceuntil firm. Unmould and serve plain or with vanilla-flavoredsauce. Mrs. A. Louise Andrea:

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COCOA RICE PUDDINGy , f cup rice, 73 cup sugar,1 teaspoon salt, 2 beaten egg-whites,73 cup whipped cream, 1 teaspoon vanilla,1 pint cold milk, 0 cup raisins,3 tablespoons hot milk, 3 tablespoons Baker's Breakfast Cocoa.

Wash rice and cook in the pint of milk until tender; add salt,sugar, raisins, vanilla and the cocoa dissolved in the threetablespoons hot milk. When well mixed, add cream, and covertop with the egg-whites beaten and mixed with four table-spoons sugar. Brown in moderate oven. Four to five serv-ings. Mrs. A. Loui se Andrea.

CHOCOLATE BLANC MANGE2 tablespoons gelatine, 3 eggs,4 tablespoons cold water, 0 teaspoon salt,1 cup sugar, 10 teaspoons vanilla,1 pint hot milk, 3 ounces Baker's Premium No.1 Chocolate.

Scald the milk; soak gelatine in cold water until soft; beateggs and add sugar and chocolate, melted; when well mixed,turn into the scalded milk and cook in double boiler until mix-ture coats the spoon. Add soaked gelatine and salt and whendissolved put in vanilla. Remove from fire, turn into a mouldwet with cold water, and when cold, set on ice to stiffen. Servewith sugar and cream. Five servings. Mrs. A. Louise Andrea.

CHOCOLATE BREAD PUDDING1 pint hot milk, % cup soft bread crumbs,2 eggs, 1 teaspoon vanilla,o teaspoon salt, 10 ounces Baker's Premium No.1 cup sugar, Chocolate.

Soak bread in hot milk for ten minutes; melt chocolate andadd to hot mille Beat eggs slightly, put in sugar and vanillaand turn into milk mixture; add salt and place in butteredpudding dish; set in a pan of hot water and bake in a moder-ate oven until firm, Serve warm or cold. Four to nve serv-ings. . Mrs. A. Loui se Andrea.CHOCOLATE CHARLOTTE

1 tablespoon granulated gelatine,y , f cup cold water,1 ounce Walter Baker Co.'s Premium

No.1 Chocolate,6 lady fingers,

Y 4 cup granulated sugar,1 cup hot milk,o cup powdered sugar,1 cup heavy cream,1 egg-white,

Few grains salt.Soak gelatine in cold water until soft and dissolve in scaldedmille Melt chocolate and add granulated sugar. Combinemixtures and strain into bowl. Set in pan of ice water, and

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stir constantly until mixture begins to thicken; then add creamwhipped and mixed with powdered sugar, salt and stiffly beatenegg-white. Turn into a charlotte mould, lined with lady fingers,and chill thoroughly. Four to five servings. Mar ia Par loa.

CRACKER PUDDING1 cup seeded raisins, 1 beaten egg,7~ cup molasses, ~ teaspoon salt,2Y, cups milk, 2 ounces Baker's Premium No.1y cups cracker crumbs, Chocolate.

Soak cracker crumbs in milk for ten minutes, add beatenegg, molasses, raisins and salt. Mix well. Add chocolatemelted, then turn mixture into a well-greased mould, covertop of mould with buttered paper, adjust cover and tie on.Place mould in a kettle of boiling water and steam for fivehours, adding boiling water as needed. Serve cold with acreamy sauce. Six servings. Mrs. A. Loui se Andrea.

CHOCOLATE BAVARIAN CREAM1 tablespoon granulated gelatine,3 cups cream, whipped,Y4 cup cold water,y ounces Walter Baker Co.'sPremium No.1 Chocolate,

Soak gelatine in cold water until soft. Melt chocolate, addsugar and hot water. Combine mixtures, add salt and one-third cup scalded cream which has drained from whip. As soonas gelatine has dissolved, set bowl containing mixture in pari ofice water, and stir constantly until mixture begins to thicken,scraping from bottom and sides of bowl that it may not be-come lumpy. Stir in one-half the whip, and, when well mixed,fold in remaining whip. Turn into a three-pint mould,sparingly greased with olive oil, spread evenly, and chill. Byusing the oil the cream may be easily removed from the mould.Six servings. CHOCOLATE CREAM Mar ia Par loa.2 tablespoons granulated gelatine, Y4 cup sugar,y cup cold water, 2 tablespoons boiling water,3 cups milk, Y4 teaspoon salt,1YJ ounces Walter Baker Co.'. 1 egg-yolk,Premium No.1 Chocolate, y cup sugar,1 y teaspoons vanilla.

Soak gelatine in cold water until soft. Scald milk. Meltchocolate over hot water, add sugar, boiling water and salt.Stir until smooth and add to milk. Beat egg-yolk until thick,and add gradually one-half cup sugar. Stir slowly into the hotmixture and cook until thickened, then add gelatine and va-nilla. Pour into mould first dipped in cold water, chill, andserve with sugar and cream. Five to six servings.Mar ia Par loa.

2 tablespoons hotwater,y cup sugar,

Few grains salt.

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CHOCOLATE CREAM PIELine a pie plate with rich pie crust, putting on an extraedge of crust the same as for custard pie. Fill with chocolate

filling made after the following recipe. Bake in a hot oventhirty minutes or until crust is brown. Cool, cover with ameringue and brown very slowly in moderate oven.

CHOCOLATE FILLING2 cups milk,Pinch of salt,2 ounces Baker's Premium No.1

Chocolate,

3 tablespoons flour,2 egg-yolks,Y z cup sugar ,1 teaspoon vanilla,

3 tablespoons cornstarch.Sift together sugar, cornstarch, flour and salt. Add milk

gradually and cook four minutes, stirring constantly. Meltchocolate over hot water, add to the mixture together with thebeaten yolks. Mix thoroughly and cool. Add vanilla and pourinto pie crust.

MERINGUE2 egg-whites, 4 tablespoons sugar,Pinch salt.Add salt to eggs and beat in a large, shallow dish with fork

or egg-whip until stiff and flaky and dish can be turned up-side down. Beat in the sugar slowly, and continue beatinguntil the dish can be turned upside down. Six servings.

CHOCOLATE JELLY1 pint 'boiling water,Pinch salt,1 ounce Baker's Premium No.1

Chocolate,Put the water, salt and chocolate in a saucepan. Cook, stir-

ring until the chocolate melts, then boil from three to fiveminutes. Soak the gelatine in a little cold water until soft andpour the boiling mixture over it. Stir until dissolved, thenadd sugar and vanilla. Pour into a mould and set aside toharden. Serve with cream and powdered sugar or sweetenedwhipped cream. Four or five servings.

2 tablespoons gelatine,Y:i cup sugar,1 teaspoon vanilla.

BAKED CHOCOLATE CUSTARD2 cups milk, 2 eggs,1 inch-piece stick cinnamon, 1 tablespoon boiling water,1 ounce Walter Baker Co.', Premium Y 4 teaspoon salt,

No.1 Chocolate, 5 tablespoons sugar.Scald the milk with cinnamon, remove cinnamon. Melt

chocolate, add three tablespoons sugar and the boiling water.28


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Stir until smooth, then add to scalded milk. Beat eggs slightly,add remaining sugar and salt. Combine mixtures and straininto lightly buttered cups. Set in pan of hot water and bakein a slow oven thirty minutes until firm, which may be deter-mined by running a silver knife through custard. If knifecomes out clean, custard is done. Serve cold. Four to fiveservings. Mar ia Par loa.CHOCOLATE MOULD4 Y. tablespoons cornstarch, Y l cup cold milk,2 cups hot milk, 3 tablespoons sugar,Y l cup sugar, Pinch salt,1 teaspoon vanilla, 2 ounces Baker 's Premium No.13 egg-whites, Chocolate.

Add cornstarch to cold milk, then add to hot milk with theone-third cup sugar, the chocolate melted and mixed with thethree tablespoons sugar, and salt. Cook in double boiler forfifteen minutes, stirring occasionally. Cool and then fold inthe stiflly beaten egg-whites arid vanilla and mix lightly. Pourinto a mould wet with cold water and when quite cold set onice to stiffen, When ready to serve, turn out and garnish withwhipped, sweetened cream. Four to five servings.Mrs. A. Loui se Andrea.

CHOCOLATE PUDDING1 quart milk, Y 4 teaspoon salt,Y l cup cornstarch, 2 ounces Walter Baker Co.'s Premium2 eggs, No.1 Chocolate,y. cup powdered sugar, y. cup granulated sugar.

Mix cornstarch with one-half cup cold mille. Scald remain-ing milk with chocolate and one-half cup sugar, and add corn-starch mixture gradually while stirring. Cook fifteen minutes.Beat eggs until light, and add sugar and salt. Stir into hotmixture and cook ten minutes. Pour into individual moulds,first dipped in cold water, and chill thoroughly. Remove frommoulds to serving dish, arranging in the form of a circle. Pilewhipped cream sweetened and flavored with vanilla in center.Six servings. Mar ia Par loa.CHOCOLATE PUDDING

Marshmallow Mint Sauce1 quart milk, Y 4 teaspoon salt,2 ounces Walter Baker & Co.'s 2 tablespoons granulated gelatine,

Premium No.1 Chocolate, 3 tablespoons cold water,Y l cup sugar.Put milk and chocolate in double boiler, and when milk has

scalded and chocolate melted, beat until smooth, using a wirewhisk; then add sugar, salt and gelatine which has soaked29


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in cold water until soft. As soon as gelatine has dissolved,strain and turn into a mould first dipped in cold water. Chill,remove from mould and pour around it, Marshmallow MintSauce. Recipe under Sauces. Six servings.Fannie Mer r itt Farmer .

CHOCOLATE MERINGUE PUDDING2 cups milk, 2 eggs,3 tablespoons cornstarch, 0 cup powdered sugar,1 ounce Walter Baker Co.'s Premium ;4 teaspoon salt,

No.1 Chocolate, 0 teaspoon vanilla.Mix cornstarch with one-half cup milk. Scald remainingmilk with chocolate. Add cornstarch mixture gradually whilestirring and cook fifteen minutes. Beat egg-yolks and addsugar, reserving two tablespoons. Stir hot mixture graduallyon egg mixture and add salt. Turn into a buttered puddingdish and bake twenty minutes in a moderate oven. Beat egg-whites until stiff and add gradually while beating, reservedsugar. Spread meringue on pudding and cook in a slow oventen minutes. Serve either hot or cold. Four to five servings.Mar ia Par loa.

CHOCOLATE WHIP1 cup milk,1 ounce Baker's Premium No.1

Chocolate,Pinch salt,

2 tablespoons cornstarch,2 egg-yolks,6 tablespoons sugar,2 teaspoons vanilla,

4 egg-whites.Put milk, chocolate and salt in double boiler; mix cornstarch

in a small quantity of cold milk and stir into the hot milk whenthe chocolate has melted; stir until smooth, then cook twelveminutes. Mix egg-yolks and sugar, then stir in the hot mix-ture; stir and cook again one or two minutes. When very cold,just before serving, add the vanilla and fold in the stiffly beat-en egg-whites. Pile lightly in a glass dish and serve with ladyfingers.SNOW PUDDING

20 cups milk, 2 egg-whites,7 3 cup cornstarch, 0 cup powdered sugar,7 3 teaspoon salt, 1 teaspoon vanilla.Mix cornstarch and salt with one-half cup milk. Scald re-maining milk; add cornstarch mixture gradually while stirring,and let cook fifteen minutes. Beat egg-whites until stiff andthen gradually beat in sugar and vanilla. Add to cooked mix-ture and beat ,vigorously one minute. Turn into a mould firstdipped in cold water; chill, remove from mould and serve withChocolate Sauce. Recipes under Sauces. Four to five servings.Mar ia Par loa.3


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F R O Z E ND E S S E R T S V'l ''''''-Id~

CHOCOLATE ICE=CREAM3 cups milk,3 tablespoons /lour,2 cups sugar ,2 eggs,J ; I teaspoon salt,Scald milk. Mix flour and one-half the sugar, add eggs,slightly beaten, and salt. Add gradually to scalded milk,stirring constantly until mixture thickens, and afterwards oc-casionally. Cook twenty minutes. Melt chocolate over hotwater, add one-fourth cup of the reserved sugar, and the hotwater. Stir until smooth, and add to cooked mixture. Strain,and add remaining sugar and the cream. Cool and freeze, us-ing three parts finely crushed ice to one part rock salt. Eightservings. Mar ia Par loa.

2Y, ounces Walter Baker Co.'s PremiumNo.1 Chocolate,

2 tablespoons hot water,1 quart thin cream.

CHOCOLATE MOUSSE4 cups thin cream, Y tablespoon granulated gelatine,2 ounces Walter Baker Co.'s Pre- 3 tablespoons boiling water,

mium No.1 Chocolate, cup granulated sugar,y, cup powdered sugar, 1 teaspoon vanilla.Whip the cream to a stiff froth, then pour off any liquid thatremains. Melt chocolate, add powdered sugar, and stir in

gradually the cream that would not whip. Stir over fire untilboiling, then add gelatine dissolved in boiling water, granulatedsugar and vanilla. Strain cooked mixture into a bowl set inpan of ice water. Stir constantly until mixture thickens, thenfold in whipped cream. Turn into a chilled mould, filled tooverflowing, cover with buttered paper (buttered side up),adjust cover, pack in salt and ice, using two parts finelycrushed ice to one part rock salt, and let stand three hours.Drain off the water, repack in salt and ice and let stand anhour longer. Six servings. Mar ia Par loa.CHOCOLATE PARFAIT1 quart heavy cream, 4 ounces Baker's Premium No.1 Chocolate,1 V 3 cups sugar, 2 teaspoons vanilla.

Put one-half cup of milk into the upper part of a doubleboiler; when hot, add chocolate and mix until chocolate hasmelted, then add sugar. Set this in pan of cold water and asit cools, add the cream, slowly at first, until mixture is smooth.Add vanilla and enough sugar to make quite sweet. Beatmixture until very stiff. Turn into a large mould, pack in iceand salt and let it stand at least two hours. Eight servings.

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MiscellaneousRECIPES(All measurements should be leve[.)

COCOA FUDGEY z cup milk, 6 tablespoons Baker's Breakfast Cocoa,3 tablespoons butter, Pinch salt,2 Y z cups powdered sugar, I teaspoon vanilla.

Mix all ingredients but vanilla; cook, stirring constantly,until the mixture begins to boil; then boil slowly, stirring oc-casionally, eight or ten minutes, or until a little of the mixtureforms a firm ball when dropped in cold water. Remove fromfire, add the vanilla and beat until the mixture thickens.Pour into a buttered pan; when firm, cut in squares.CHOCOLATE MARSHMALLOWS

2 tablespoons gelatine, 1 cup nutmeats,2 cups granulated sugar, 2 ounces Walter Baker Co.'s PremiumPinch salt, No. I Chocol ate,I teaspoon vanilla, lli.4 cups cold water.

Soak gelatine in half the water until soft; boil the rest ofthe water and the sugar until it spins a thread, or reaches2400 F.; add gelatine and salt. When partly cool, beat withan egg beater until too stiff to beat any more, add chocolate,melted over hot water, and nuts, spread on a large plate, andset aside to harden. Then cut and dip in Baker's Dot Choc-olate. CHOCOLATE CREAMS I1 egg-white, 4 teaspoon vanil1a,Y z tablespoon cold water, Walter Baker Co.'s DotI lb. confectioner's sugar, Chocolate.

Put egg, water and vanilla in a bowl, and beat until wellblended; then add sugar gradually, stirring to a smooth creamypaste. Make into small balls, drop on waxed paper, and letstand one hour. Melt five ounces Walter Baker Co.'s DotChocolate over warm water, remove from heat and beat untilnearly cold. Drop balls, separately, in the chocolate and whencoated, remove to waxed paper. oilcloth or a marble slab, usinga two-tine fork or confectioner's dipper. It may be necessaryto reheat chocolate during the dipping. Let stand in a cool,

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o\~\J~W~,LTE~~~RC> co'sDOT SWEET~CHOCOLATE

. {SW EET CHO CO lD O Is specially edepred fo r A . T Et \ouset\oId use if\ makmgcoveril\gsJorCreams af\d o tn er t\om e m ade C OT \fe ctio T\s

FAC-SIMILE /2 LB. PACKAGE

0J~~J GERMAN S ~_0SWEET CHOCOLATE

FAC-SIMILE~4~B. PACKAGE0


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FAC SIMILE OF LB CAN


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WALTER BAKER CO S.CARACAS SWEET CHOCOL)'\TE

o1 1 1roacf)

FAC- 5 I MILE 1/4 LB. PAC KAGE


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FAC-SIMILE OF V2 LB. PACKAGE.


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dry place to harden chocolate. If a small egg is used, all thesugar may not be needed. Mar ia Par l oa.CHOCOLATE CREAMS II

2 cups sugar , 1 Y 4 teaspoons vanil1a,Y s teaspoon cream of tartar, Walter Baker Co.'s DotY, cup water, Chocolate.Put ingredients (except vanilla and chocolate) in a smoothsaucepan; stir over slow heat until sugar is melted, removespoon, heat mixture to the boiling point, and boil rapidly, with-out stirring, until mixture will form a jelly-like ball when triedin cold water, or reaches 2420 F.Pour into bowl, set in pan of cold water, and add flavoringas mixture begins to cool; stir from sides of bowl, and, whencooled throughout, beat until white and creamy. Turn on aplatter and knead until smooth. Put in bowl, cover with waxedpaper to exclude air, so that a crust will not form, and letstand twenty-four hours to ripen. This mixture is known asfondant, and constitutes the foundation of French candies.

Shape into balls, and dip same as Chocolate Creams 1.Mar ia Par loa.CHOCOLATE COOKIES

Y J cup butter,1 cup granulated sugar,2 y - cups flour,3 ounces Baker's Premium No.1

Chocolate,Cream butter and add sugar gradually, beating to a cream.Add egg and then the chocolate, melted, and mix thoroughly.Sift flour with baking powder and salt, then add with milk.When well mixed, chill, roll out on floured board and cut intorounds with cake cutter. Bake in moderate oven, eight to tenminutes. Mrs. A. Loui se Andrea.

1 beaten egg,2 y, teaspoons baking powder,y - cup milk or cold water,y, teaspoon salt.

MISS PARLOA'S CHOCOLATE COOKIESy, cup butter, 1 teaspoon cinnamon,1 cup sugar, 1 egl1'y - teaspoon salt, y, teaspoon soda,2 ounces Walter Baker Co.'s Premium 2 tablespoons milk,

No.1 Chocolate, 2 y - cups flour.Cream the butter, then add gradually sugar, salt, cinnamon,and the chocolate melted. When thoroughly blended, add eggwell beaten, soda dissolved in milk, and flour. Chill, toss ona slightly floured board, roll one-eighth inch in thickness, shapewith a small round cutter first dipped in flour, arrange on a

buttered tin sheet, and bake in arnoderate oven, eight to tenminutes. Mar ia Par l oa.33


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CHOCOLATE JUMBLES1 cup granulated sugar, cup butter,2 ounces Baker's Premium No. 1

Chocolate,Cream butter and add sugar gradually; melt chocolate andadd, mixing thoroughly. Put in' beaten eggs and when wellmixed add the flour sifted with baking powder. Place on iceto chill, then roll out to a half-inch thickness, shape with adoughnut cutter. Bake in a moderate oven ten to twelve min-utes. Mrs. A. Loui se Andr ea.MRS. PECK'S CHOCOLATE JUMBLES

4 cups flour, 2 eggs,1 cup butter, 1 teaspoon soda,1 Y z cups sugar, % tablespoon hot water.

Work butter into flour using the tips of the fingers. Beateggs until light and add sugar gradually, continuing the beating.Combine mixtures and add soda dissolved in water. Mixtureshould now be .of the right consistency to roll, but if a bit toostiff, add a small quantity of milk. Toss on a slightly flouredboard and pat and roll to one-eighth inch in thickness. Shapewith a fancy cutter first dipped in flour. Put on a buttered tinand bake in a moderate oven ten minutes. Cool and spreadwith chocolate icing.

MOCHA JUMBLES

2 eggs, beaten,2 Y4 cups sifted flour,2 Y z teaspoons baking powder.

3 tablespoons butter, 1 Y z ozs. Baker's Premium No.1 Chocolate,1 cup sugar, melted in 1 tablespoon butter,1 egg, 1 cups flour,2 tablespoons cold coffee. 2 teaspoons baking powder,Y teaspoon cinnamon.

Mix in order given, roll one-third inch in thickness, cut withdoughnut cutter-sprinkle with sugar and bake ten minutesin a moderate oven. M. E. Robinson.CHOCOLATE CHIPS

Y z cup butter, Y z teaspoon baking powder,2 eggs, ~ teaspoon salt,1 cup flour, 1 teaspoon vanilla,1 cup sugar, 3 ounces Baker's Premium No.1 Chocolate.

Work butter until very soft, then add sugar gradually andcream thoroughly. Add eggs, unbeaten, and one at a timeand beat mixture for five minutes. Add chocolate, melted,and vanilla and mix well. Sift together flour, salt and bakingpowder and add to mixture. If eggs are very large, a littlemore flour may be required, Chill, roll out into very thinsheet, cut into rounds with small cutter and bake on butteredpan in moderate oven, six minutes. Extra good if sprinkled34


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with finely minced nutmeats or granulated sugar just beforebaking. Mrs. A. Louise Andrea.CHOCOLATE DOUGHNUTS

y , cup butter,y , teaspoon salt,1 y , cups sugar,2 eggs,1 y, ounces Walter Baker Co.'s Premium

No.1 Chocolate,Cream butter and add sugar gradually while beating con-

stantly; then add eggs well beaten, melted chocolate, sour milk,and flour mixed and sifted with soda, cinnamon and salt. Addvanilla and more flour, if necessary, to handle the mixture.Toss on a slightly floured board, knead slightly, and pat androll to one-fourth inch in thickness. Shape with a doughnutor cruller cutter, first dipped in flour, fry in deep fat heated to3600 F., and drain on brown paper.

1 cup, sour milk,4% cups flour,1 teaspoon soda,1teaspoon cinnamon,I y, teaspoons vanilla.

Fanni e Mer r itt Farmer .MR,S. SALZBACHER,'S CHOCOLATE HEAR,TSMelt three ounces unsweetened chocolate over hot water;add a pound sifted powdered sugar and mix thoroughly; workto a stiff yet pliable paste with the unbeaten whites of threeeggs (or less), adding vanilla to flavor. If the paste seemstoo soft, add more sugar. Break off in small pieces and rollout about one-fourth inch thick, sprinkling the board and pastewith granulated sugar instead of flour. Cut with a small heart-

shaped cake cutter and place on pans oiled just enough to pre-vent sticking. Bake in a very moderate oven about thirtyminutes. When done, they will feel firm to the touch, a solidcrust having formed over the top. They should be very light,and will loosen easily from the pan after being allowed tostand a moment to cool. The success of these cakes dependsupon the oven, which should not be more than 3250 F.From Good Housekeeping.CHOCOLATE R,OLLED WAFER,S cup butter,y, cup sugar,y, beaten egg,

1 cup flour,

y , cup milk,Y z teaspoon soda,y, tablespoon cold water,Y s teaspoon salt,I ounce Baker's Premium No. 1 Chocolate.

Cream butter, add sugar gradually while beating to a cream;when well mixed add chocolate, melted, and beaten egg. Sifttogether flour and salt; dissolve soda in the water and add,together with sifted flour and milk and mix thoroughly.Brush outside bottoms of cake pans with melted butter andspread on the thinnest possible layer of the wafer mixture.

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Place in moderate oven and bake. Just as soon as baked,pull pans to front of oven and quickly cut each layer into fourpieces and roll immediately while very hot. If too cool to rollwithout breaking, replace in oven for a moment.Mrs. A. Loui se Andrea.COMMENT: One whole egg could be used instead of ahalf one, and makes the recipe more practical. 3 tablespoonsmilk instead of ~ cup would make up for the additional eggand keep the mixture the same consistency. This would im-prove the wafer and save the half egg, as well as the rathermessy abor of dividing it.CHOCOLATE RAISIN WAFERSY4 cup butter, V z teaspoon vanilla,Y z cup sugar , z cup chopped raisins,1 beaten egg, Y s teaspoon salt,V z cup (about) flour, 1 ounce Baker's Premium No.1Y z teaspoon baking powder, Chocolate.

Cream butter, adding sugar gradually while beating to acream; add chocolate, melted, vanilla and beaten egg and mixwell. Sift flour, salt and baking powder together, add theraisins, mix well and add this to the other mixture. Drop byteaspoons onto buttered cake pan about an inch apart, andbake in moderate oven ten to twelve minutes.Mrs. A. Loui se Andrea.CHOCOLATE WALNUT WAFERSV z cup butler, 1 cup chopped English walnut meats,I cup sugar, Y 4 teaspoon vanil la,

1 egg, Y s teaspoon salt,2 ounces Walter Baker Co.'s V z cup bread flour,Premium No.1 Chocolate, V z teaspoon baking powder.

Cream butter and beat in the sugar gradually, then add thewell-beaten egg, chocolate melted over hot water, nutmeats,vanilla, salt, baking powder and flour. Drop from teaspoon ona buttered pan and bake in a moderate oven fifteen minutes.Fanni e Mer r itt Farmer .PLAIN CHOCOLATE WAFERS1 cup sugar, 2 eggs,V z cup butter, 1 V z ounces Baker's Premium No.1~4 teaspoon salt, Chocolate,

2 cups flour, 1 teaspoon vanilla.Cream the butter and add sugar gradually, beating untilthoroughly creamed. Add beaten eggs, vanilla, and meltedchocolate. M'ix well. Sift flour with salt, add to mixture andwhen well blended, chill thoroughly. Then roll out on slightly

floured board, cut into rounds and place on buttered pans.Bake in moderate oven eight to ten minutes.Mrs. A. Loui se Andrea.


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CH ILDREN

(All measurements should be level.)Ct-IOCOLATE CREAM TAPIOCA1 quart scalded milk,y cup granulated tapioca,; ; 2 cup sugar2 ounces Walter Baker Co.'s Premium

No.1 Chocolate,Cook milk and tapioca for IO minutes in double boiler.

Beat egg-yolks, add sugar, salt and vanilla. Add chocolate totapioca mixture and when chocolate is melted, stir in eggmixture. Cook 2 or 3 minutes. Remove from fire, add vanillaand beaten egg-whites. Stir until egg-whites are well mixed.Chill before serving. Six servings.

2 egg-yolks,1 teaspoon vanilla,~ teaspoon salt,2 egg-whites.

CHOCOLATE JUNKET1 quart milk,

2 ounces Walter Baker Co.'s Premium No. 1 Chocolate or6 tablespoons Walter Baker Co.'s Breakfast Cocoa,Y z cup sugar,

1 junket tablet,1 teaspoon vanilla.

Melt the chocolate over hot water, add the sugar and one cupmilk. Cook until smooth and then stir in the rest of the milk.Remove at once from the fire. When the mixture is lukewarm,add the vanilla and then the junket tablet dissolved in onetablespoon cold water. Pour at once into small cups or dishesand let stand in a warm place until firm. If cocoa is used, mixit with the sugar and stir into one-half cup scalded mille. Con-tinue stirring until dissolved, then add the rest of the milk andheat until just lukewarm. Six servings.CHOCOLATE ARROWROOT JELLY

2 cups milk, 2 tablespoons arrowroot,6 tablespoons Walter Baker Co.'s Y4 cup sugar,

Breakfast Cocoa, 1 inch stick cinnamon.Put cinnamon in milk and scald in a double boiler. Removecinnamon. Mix cocoa. and sugar together and add a little ofthe hot milk. Stir into the rest of the milk. Mix the arrow-


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root with enough cold milk or water. to make a smooth pasteand stir into the hot mixture. Continue stirring until thickenedand perfectly smooth. Let cook ten minutes longer stirringoccasionally. Remove from fire, pour into serving dishes orsmall moulds and chill. Turn out and serve with plain cream.Four to five servings.

CHOCOLATE CABINET PUDDINGy ; cup Walter Baker Co.'sBreakfastCocoa,2 eggs,1 cup seedless raisins,y ; teaspoon salt.Cut bread in slices, one-quarter inch thick and spread eachslice lightly with butter, then cut into squares about an inchacross. Scald the milk. Mix cocoa, sugar and salt and addenough cold milk to make a smooth mixture, then stir into thescalded milk. Beat eggs until foamy, add cocoa mixture tothem. Arrange alternate layers of bread and raisins in a

greased baking dish, pour the custard mixture over the .bread.Let stand twenty minutes, then bake in a moderate oven fortyto fifty minutes. Serve cold. Six servings.

Y z small loaf stale bread,1 quart milk,y ; cup butter,~ cup sugar ,

CHOCOLATE CHARLOTTE RUSSE1 Y z ounces Walter Baker Co.'s ? 1 cup powdered sugar,Premium No.1 Chocolate, 2 tablespoons gelatine,y ; cup boiling water, ~,,;f cup cold water,1 cup scalded milk, 1 cup cream, whipped stiff.

Melt the chocolate over hot water, add the boiling water andhalf the sugar. Stir until thickened and smooth. Soak thegelatine in cold water until soft, then dissolve in the scaldedmilk and add the chocolate. Cool in a pan of cold water untilbeginning to thicken, stirring often to keep smooth. Fold inthe stiffly whipped cream and the rest of the sugar. When stiffenough to hold its shape, heap lightly in sherbet glasses andplace two or three lady-fingers around the edge. Chill beforeserving. Six servings. Good for children parties. Deliciousand easily digested.COCOA BREAD (one loaf)Y J cup Walter Baker Co.'s Breakfast ly.; teaspoons salt,Cocoa, 1yeast cake,Y J cup sugar, 2 ? 1 cups bread1 cup scalded milk, flour,1 cup chopped nuts, raisins or dates if desired.

Cool milk until lukewarm. Add sugar, salt, and yeast cakeand stir until yeast is dissolved. Then stir in one and one-half cups flour. Beat until smooth. Sift remaining flour withcocoa and add gradually to make a dough that can be easily


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handled. Use more flour if necessary, but do not have doughtoo stiff. Turn out on a floured board and knead until thedough is smooth and does not stick to the board or hands.Place in a bowl, cover and let stand in a warm. place untilrisen to double its bulk. This will take about two hours. Thenshape into a loaf, place in a well-greased bread pan and let riseto the 'top of the pan, or for about an hour. Bake in a: moder-ate oven - 350 degrees - for forty-five minutes. If nuts orfruit are used, add them before the last lot of flour.Serve cold with butter, jelly or molasses and a glass of milkfor the children's mid-day or afternoon lunch.

CHOCOLATE SANDWICHES4 ounces Walter Baker Co.'s Dot Chocolate,Cr isp crackers or Boston brown bread,

I or 2 tablespoons chopped raisins.Melt the chocolate over hot water, then remove from the fireand let stand until nearly cold; stirring occasionally. Add theraisins and spread between graham, whole-wheat, soda crack-ers or thin slices of Boston brown bread. The raisins may beomitted. These are splendid sweet sandwiches for the schoollunch-box or the afternoon lunch with a glass of milk or somefruit.STEAMED CHOCOLATE CREAM PUDDINGS

1 ounce Walter Baker Co.'s y.4cup sugar,Premium No. I Chocolate, 2 egg-yolks,

I cup scalded milk, I cup evaporated milk or thin cream.Melt the chocolate over hot water, add sugar and half themilk. Stir until well blended, then add the rest of the milkand cook for three or .four minutes, stirring constantly. Re-move from fire and cool slightly. Beat egg-yolks until foamyand add to the cream or evaporated milk, then stir into thechocolate mixture. Pour into six small glass or china custardcups. Stand in a shallow saucepan containing enough waterto reach half way up on the cups, cover the pan and steam for30 minutes or until the puddings are firm. Serve cold with

sponge cake. These are nutritious and easily digested and area good dessert for a convalescent diet.

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PEPPERMINTS, CHOCOLATE MINTS, ETC.(Uncooked Fondant)

1 egg-white,2 tablespoons cold water,Sifted confectioner's sugar, z teaspoon essence of peppermint or

a few drops oil of peppermint,Beat the egg, add the cold water and gradually work in

sugar enough to make a firm paste. Divide the paste intothree parts. To one part add the peppermint and a v ry littleof the green color paste. Take the paste from the jar with awooden toothpick, adding v ry little at a time. Work andknead the mixture until the paste is evenly distributedthroughout. Roll the candy into a sheet one-fourth of an inchthick, then cut into small rounds or any other desired shape.Color the second part a v ry delicate pink, flavor with roseextract and cut out in the same manner as the first. To thelast part add one or two ounces of Baker's Chocolate, meltedover hot water, and flavor with peppermint. Add also a littlewater as the chocolate will make the mixture thick and crumb-ly. Begin by adding a tablespoon of water, then add more ifnecessary, knead and cut these as the others. Set all aside onwaxed paper, oilcloth, or a marble slab to dry for severalhours. These may be dipped in Baker's Dot Chocolatewhen dry.

1 or 2 ounces Baker ' s PremiumNo.1 Chocolate,Green color paste,

Pink color paste.

CHOCOLATE CARAMEL WALNUTS(Uncooked Fondant)1 egg-white, 1 teaspoon vanilla extract,

3 tablespoons maple or caramel syrup, 2 or more ounces Baker's Pre-1 tablespoon water, mium No.1 Chocolate,Sifted confectioner's sugar, English walnuts.

Beat the egg slightly, add the syrup, water, the chocolatemelted over hot water, the vanilla, and enough sugar to makea firm paste. Knead until thoroughly mixed, then break offsmall pieces of uniform size and roll them into balls in thehollow of the hand; flatten the balls a little, set the half of anEnglish walnut upon each, pressing the nut into the candy

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PEPPERMINTS,CHOCOLATE MINTS, ETC.

(See Page 40')

VASSAR FUDGE.(See Page 50.)

CHOCOLATE COCOANUT CAKES.(See Page 52,)

CHOCOLATE DIPPEDPARISIAN SWEETS,

(See Page 44 , )

GINGER, CHERRY, APRICOTAND NUT CHOCOLATES.(See Page 41 . )

CHOCOLATE NUT CARAMELS.(See Page 54,)

ALMOND AND CHERRY CHOCOLATE CREAMS(See Page 42.)


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CHOCOLATE MOLASSES KISSES.

CHOCOLATE PEANUT BRITTLE. CHOCOLATE COATED ALMONDS(See Page 46.) (See Page 44.)

C HOCOLA TE DIPPEDFRUIT FUDGE.

(See Page 52.)

CHOCOLATE NOUGATINES.(See Page 53.)


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and thus flattening it still more. The caramel gives the choc-olate a particularly nice flavor.

GINGER, CHERRY, APRICOT andNUT CHOCOLATESUncooked fondant, Candied apricots,Almond or rose extract, Halves of almonds,Candied cher r ies, Halves of pecan nuts,Preserved ginger, y, pound Baker's Dot Chocolate.

Caramel syrup is a great addition to this fondant, especiallyif nuts are to be used. Use three tablespoons of the syrup andone tablespoon of water with one egg-white instead of the twotablespoons of water indicated in the recipe. Work the fon-dant until very smooth, then break off little bits. Wrap themaround small pieces of the fruit, then roll in the hollow of thehand into balls or oblongs; or roll a piece of the fondant into aball, flatten with the fingers and use to cover a whole pecan orEnglish Walnut meat. Set each shape on a plate as it is fin-ished .. They will harden very quickly. Dip these one by onein Baker's Dot Chocolate and set on an oilcloth, marbleslab, or waxed paper to harden.

COOKED FONDANT4 cups granulated sugar, 1y, cups cold water,Y 4 teaspoon cream of tartar.

Stir the sugar and water over a slow fire until the sugar ismelted, then stir until the boiling point is reached; add thecream of tartar and, with a cloth wet repeatedly in cold waterwash down the sides of the saucepan, to remove any grains ofsugar that have been thrown there. Cover the saucepan andlet boil rapidly three or four minutes. Remove the cover, setin the candy thermometer and let cook very rapidly to 2400F., or the soft ball degree. Then without jarring the syrup,turn it onto a marble slab or a platter rinsed with cold water.Do not scrape out the saucepan or allow the last of the syrupto drip from it, as sugary portions will spoil the fondant bymaking it grainy. When the syrup is cold, turn the edges ofthe mass towards the center with a metal scraper or a woodenspatula, and continue turning the edges in until the mass be-gins to thicken and grow white, then work it into a ball, scrap-ing up all the fondant; knead slightly, then cover closely witha heavy piece of cotton cloth wrung out of cold water. Let thefondant stand for an hour or longer to ripen, then remove thedamp cloth and cut the mass into pieces; press them closelyinto a bowl, cover with a cloth wrung out of water (this clothmust not touch the fondant) and then with heavy paper. Thefondant may be used the next day but is in better condition

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after several days, and may be kept almost indefinitely if thecloth covering it be wrung out of cold water and replaced oncein five or six days. Fondant may be used, white or delicatelycolored with vegetable color-pastes, or with chocolate; as frost-ing for small cakes, or eclairs; or for making candy centers,to be coated with chocolate. Some of the same fondant tintedand flavored appropriately may also be used for coatings.

ALMOND CHOCOLATE CREAMSCenters7 4 cup blancbed a

chocolate recipes 2

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