CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of
Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over the fire until smooth and glossy, and add to the hot milk. Beat together
for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a
saltspoonful of salt, and then add one gill of cold milk.



Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook
for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water.



Stir for a few minutes, and then occasionally until the sauce is cold. This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc.



It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.



CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound
of chocolate, a piece of butter half the size of an egg.



Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten; rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; add the butter, and boil twenty minutes.



Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of
sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.



Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three
hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.



Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.



EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar. When smooth and light, add one
teaspoonful of vanilla and the yolks of two eggs.



Beat the mixture a little longer; then stir in one cupful of whipped cream or three
tablespoonfuls of milk. Serve at once.



VANILLA CREAM SAUCE.

Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.



Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.



SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of
cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.



Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool.

At serving-time turn out on a flat dish, and serve with chocolate sauce.

CHOCOLATE PUDDING

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.



Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.



This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.



The eggs may be omitted, in which case use one more tablespoonful of cornstarch.



CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half of
cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five
tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a
teaspoonful of vanilla extract.



Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to
boil in the double-boiler. Scrape the chocolate.



When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.



Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.



Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return
to the oven.



Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire.

Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a

mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of

Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it

in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take

the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two

quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker

& Co.'s Chocolate.



Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the

chocolate, and put the milk on to boil.



Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small

saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.



Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into

a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and

stir until cold, when it will begin to thicken.



Instantly begin to stir in the whipped cream, adding half the amount at first. When all

the cream has been added, dip the mould in cold water and turn the cream into it.



Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.

See that the cream will come from the sides of the mould, and turn out on a flat dish.



Serve with whipped cream.



CHOCOLATE CREAM

Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of

milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker

& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls

of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the

yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture

into the hot milk.



Cook three minutes longer, stirring all the while. On taking from the fire, add two

teaspoonfuls of vanilla and half a saltspoonful of salt.



Strain, and pour into moulds that have been rinsed in cold water. Set away to

harden, and serve with sugar and cream.

CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.


Whip one quart of cream, and drain it in a sieve. Whip again all the cream that

drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.

1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a

hot fire until smooth and glossy.



Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the

whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently

until well mixed. Wipe out the chilled mould, and turn the cream into it.



Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.



CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for

two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be

placed in a pan of ice-water.



Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.



Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.



Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.

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. Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour.

Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy.

Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

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.

Baked Chocolate Custard

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.