Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of [Walter Baker & Co.'s Premium No. 1 Chocolate], melted. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice.
[CHOCOLATE GINGERBREAD]
Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted butter to the mixture. Now stir in two cupfuls of sifted flour, and finally add two ounces of [Walter Baker & Co.'s Chocolate] and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered, deep tin plates, and bake in a moderately hot oven for about twenty minutes.
[VANILLA ICING]
Break the white of one large egg into a bowl, and gradually beat into it one cupful of confectioners' sugar. Beat for three minutes, add half a teaspoonful of vanilla extract, and spread thinly on the cakes.
[CHOCOLATE ICING]
Make a [vanilla icing], and add one tablespoonful of cold water to it. Scrape fine one ounce of [Walter Baker & Co.'s Premium No. 1 Chocolate], and put it in a small iron or granite-ware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing.
[CHOCOLATE PROFITEROLES]
Shave into a cup one ounce of [Walter Baker & Co.'s Premium No. 1 Chocolate], and put the cup into a pan of boiling water. Make a paste the same as for [éclairs], save that instead of one tablespoonful of sugar three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold, add the eggs, and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessertspoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold, with whipped cream prepared the same as for [Filling No. 1 for éclairs]. Heap the cream in the center of a flat dish, and arrange the profiteroles around it.