- 1 cup of milk,
- 1 ½ squares of [Baker's Chocolate],
- Pinch of salt,
- 2 level tablespoonfuls of cornstarch,
- 2 eggs (yolks),
- 6 level tablespoonfuls of sugar,
- 2 teaspoonfuls of vanilla,
- 5 eggs (whites).
Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity of cold milk, and stir into the hot milk when the chocolate has been melted; stir until smooth, then cook twelve minutes. Mix together the yolks of the eggs and sugar, then pour the hot mixture over it; cook again one or two minutes, stirring. When very cold, just before serving, add the vanilla and fold in the stiffly beaten whites of the eggs. Pile lightly in a glass dish and serve with lady fingers. A [meringue] can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.
[COCOA MARBLE CAKE]
- 6 level tablespoonfuls of butter,
- 1 cup of granulated sugar,
- 3 eggs,
- 1 teaspoonful of vanilla,
- ¾ a cup of milk.
Three level teaspoonfuls of baking powder, about one and three-quarter cups of sifted flour, or flour enough to make mixture stiff enough to drop from the spoon. Mix in the order given. Reserve one-third of this mixture and add to it four level tablespoonfuls of [Baker's Cocoa] and to the other one cup of shredded cocoanut. Bake thirty-five or forty minutes according to size and shape of pan.
[CHOCOLATE MARBLE CAKE]
This is the same as the [Cocoa Marble Cake]. Add to one-third of the mixture one and one-half squares of [Baker's Chocolate] in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut.
[CHOCOLATE JELLY]
- 1 pint of boiling water,
- 1/3 a package of gelatine,
- 2 pinches of salt,
- 2 level tablespoonfuls of sugar,
- 1 ½ squares of [Baker's Chocolate],
- 1 teaspoonful of vanilla.
Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.