1 quart of milk, Pinch of salt, 3 squares of Baker’s Chocolate, 3 level tablespoonfuls of flour, 1 can of sweetened condensed milk, 3 eggs, 6 level tablespoonfuls of sugar, 3 teaspoonfuls of vanilla.

Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously mixed in a little cold milk.  Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook again for four minutes, stirring.  Strain, and when cool add vanilla, and freeze.

CHOCOLATE WHIP

1 cup of milk, 1-1/2 squares of Baker’s Chocolate, Pinch of salt, 2 level tablespoonfuls of cornstarch, 2 eggs (yolks), 6 level tablespoonfuls of sugar, 2 teaspoonfuls of vanilla, 5 eggs (whites).

Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity of cold milk, and stir into the hot milk when the chocolate has been melted; stir until smooth, then cook twelve minutes.  Mix together the yolks of the eggs and sugar, then pour the hot mixture over it; cook again one or two minutes, stirring.  When very cold, just before serving, add the vanilla and fold in the stiffly beaten whites of the eggs.  Pile lightly in a glass dish and serve with lady fingers.  A meringue can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.

COCOA MARBLE CAKE

6 level tablespoonfuls of butter, 1 cup of granulated sugar, 3 eggs, 1 teaspoonful of vanilla, 3/4 a cup of milk.

Three level teaspoonfuls of baking powder, about one and three-quarter cups of sifted flour, or flour enough to make mixture stiff enough to drop from the spoon.  Mix in the order given.  Reserve one-third of this mixture and add to it four level tablespoonfuls of Baker’s Cocoa and to the other one cup of shredded cocoanut.  Bake thirty-five or forty minutes according to size and shape of pan.

CHOCOLATE MARBLE CAKE

This is the same as the Cocoa Marble Cake.  Add to one-third of the mixture one and one-half squares of Baker’s Chocolate in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut.

CHOCOLATE JELLY

1 pint of boiling water, 1/3 a package of gelatine, 2 pinches of salt, 2 level tablespoonfuls of sugar, 1-1/2 squares of Baker’s Chocolate, 1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan.  Cook, stirring until the chocolate melts, then let it boil for three or five minutes.  Soften the gelatine in a little cold water and pour the boiling mixture over it.  Stir until dissolved, then add sugar and vanilla.  Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.