[CHOCOLATE FROSTING]
- 1 square of [Baker's Chocolate],
- Pinch of salt,
- 5 tablespoonfuls of boiling water,
- 1 teaspoonful of vanilla,
- About three cups of sifted confectioners' sugar.
Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy. Make the frosting stiff enough to spread without using a wet knife. It will keep indefinitely.
[CHOCOLATE CAKE, OR DEVIL'S FOOD]
- 5 level tablespoonfuls of butter,
- 1 ¼ cups of sugar,
- 3 ½ squares of [Baker's Chocolate], (melted),
- 3 eggs,
- 1 teaspoonful of vanilla,
- ¾ a cup of milk,
- 3 ½ level teaspoonfuls of baking powder,
- 1 ½ cups of sifted pastry flour.
Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven. For tests see [Cocoa Cake] recipe on page 25.
[CHOCOLATE ICE-CREAM]
- 1 quart of milk,
- Pinch of salt,
- 3 squares of [Baker's Chocolate],
- 3 level tablespoonfuls of flour,
- 1 can of sweetened condensed milk,
- 3 eggs,
- 6 level tablespoonfuls of sugar,
- 3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously mixed in a little cold milk. Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook again for four minutes, stirring. Strain, and when cool add vanilla, and freeze.