[Miss M.E. Robinson's Recipes]
[PLAIN CHOCOLATE]
- 1 ounce or square of [Baker's Premium Chocolate],
- 3 tablespoonfuls of sugar,
- 1/8 a teaspoonful of salt,
- 1 pint of boiling water,
- 1 pint of milk.
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.
[COCOA DOUGHNUTS]
One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of salt, one-quarter teaspoonful of cinnamon extract (Burnett's), two cups of flour, one-quarter cup of [Baker's Breakfast Cocoa], two teaspoonfuls of baking powder. Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to one-third an inch in thickness, cut and fry.
[COCOA SPONGE CAKE]
- 3 eggs,
- 1 ½ cups of sugar,
- ½ a cup of cold water,
- 1 teaspoonful of vanilla,
- 1 ¾ cups of flour,
- ¼ a cup of [Baker's Cocoa],
- 2 teaspoonfuls of baking powder,
- 1 teaspoonful of cinnamon.
Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.