Filling no. 2.—­Put half a pint of milk into a double-boiler, and place on the fire.  Beat together until very light one level tablespoonful of flour, half a cupful of sugar, and one egg.  When the milk boils, stir in this mixture.  Add one-eighth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.  When cold, flavor with one teaspoonful of vanilla.

Icing for eclairs.—­Put in a small granite-ware pan half a pint of sugar and five tablespoonfuls of cold water.  Stir until the sugar is partially melted, and then place on the stove, stirring for half a minute.  Take out the spoon, and watch the sugar closely.  As soon as it boils, take instantly from the fire and pour upon a meat-platter.  Let this stand for eight minutes.  Meantime, shave into a cup one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it on the fire in a pan of boiling water.  At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken.  Add the melted chocolate quickly, and continue stirring until the mixture is thick.  Put it in a small saucepan, and place on the fire in another pan of hot water.  Stir until so soft that it will pour freely.  Stick a skewer into the side of an eclair, and dip the top in the hot chocolate.  Place on a plate, and continue until all the eclairs are “glaced.”  They will dry quickly.  Do not stir the sugar after the first half minute, and do not scrape the sugar from the saucepan into the platter.  All the directions must be strictly followed.

CHOCOLATE COOKIES

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.