CHOCOLATE FILLING

1 cup of milk, Pinch of salt, 1-1/2 squares of Baker’s Chocolate, 2 level tablespoonfuls of flour, 2 eggs (yolks), 5 tablespoonfuls of sugar (level), 1 teaspoonful of vanilla.

Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been mixed with enough cold milk to be thin enough to pour into the hot milk.  Cook, stirring constantly, until it thickens; then let it cook eight or ten minutes.  Mix the eggs and sugar together and pour the hot mixture over them, stirring well; put back in double-boiler and cook, stirring constantly one minute.  Remove, and when cool add one teaspoonful of vanilla.

MERINGUE

2 eggs (whites), Pinch of salt, 4 level tablespoonfuls of sugar, 1 teaspoonful of vanilla.

Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down.  Beat in the sugar slowly, then the vanilla, and beat until the dish can be turned upside down.

COCOA STICKS

6 tablespoonfuls of butter, 3/4 cup of sugar (scant), 1 egg, 1 tablespoonful of milk, 1 teaspoonful of vanilla or pinch of cinnamon, 5 teaspoonfuls of Baker’s Cocoa, 1/8 teaspoonful of baking powder, 1-1/4 to 1-1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly.  Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.  Set on the ice to harden.  Sprinkle the board with cocoa and a very little sugar.  Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long.  Place closely in pan and bake in moderately hot oven three or four minutes.  Great care should be taken in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.

The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.

COCOA FROSTING

4 teaspoonfuls of Baker’s Cocoa, 2 tablespoonfuls of cold water, 3 tablespoonfuls of hot water, 1/2 a teaspoonful of vanilla, About 1-3/4 cups of confectioners’ sugar.

Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely.  Beat until smooth and glossy and free from lumps.