CHOCOLATE ALMONDS

Blanch the almonds by pouring boiling water on them, and let them stand two or three minutes.  Roast them in oven.  Dip them in the following recipe for chocolate coating, and drop on paraffine paper.

    1/2 pound cake of Walter Baker’s Vanilla Sweet Chocolate,
    2 level tablespoonfuls of butter,
    2 tablespoonfuls of boiling water.

Put chocolate in small saucepan over boiling water and when melted stir in butter and water.  Mix well.  If found to be too thick, add more water; if too thin, more chocolate.

HOT CHOCOLATE SAUCE

1 cup of boiling water, Pinch of salt, 1 square of chocolate, 1/2 a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or thicker if desired.  Just before serving, add one teaspoonful of vanilla.  This will keep indefinitely, and can be reheated.

COCOA SPONGE CAKE

4 eggs, 1/4 a cup of sugar, Pinch of salt, 4 tablespoonfuls of Baker’s Cocoa, 1/2 a cup of sifted pastry flour, 1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick.  Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

CHOCOLATE FROSTING

1 square of Baker’s Chocolate, Pinch of salt, 5 tablespoonfuls of boiling water, 1 teaspoonful of vanilla, About three cups of sifted confectioners’ sugar.

Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy.  Make the frosting stiff enough to spread without using a wet knife.  It will keep indefinitely.

CHOCOLATE CAKE, OR DEVIL’S FOOD

5 level tablespoonfuls of butter, 1-1/4 cups of sugar, 3-1/2 squares of Baker’s Chocolate, (melted), 3 eggs, 1 teaspoonful of vanilla, 3/4 a cup of milk, 3-1/2 level teaspoonfuls of baking powder, 1-1/2 cups of sifted pastry flour.

Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth.  Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon.  Beat until very smooth and bake in loaf in moderate oven.  For tests see Cocoa Cake recipe on page 25.

CHOCOLATE ICE-CREAM