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 eclairs, 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 eclairs.  Heap the cream in the center of a flat dish, and arrange the profiteroles around it.

CHOCOLATE ICE-CREAM

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler.  Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.  Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan.  Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water.  Stir over a hot fire until smooth and glossy.  Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture.  Set away to cool, and when cold, freeze.

CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar.  Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.  Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven.