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Baker's Chocolate

Scrape fine about one square of a cake, which is an ounce; add to it about an equal weight of sugar; throw these into a pint of perfectly boiling milk and water, of each one-half, and immediately mill or stir them well for two or three minutes, until the chocolate and sugar are quite dissolved; it is then ready for the table. Some think that 10 or 12 minutes' boiling improves it. Chocolate should never be made but when it is intended to be used immediately, for by suffering it to become cold, or boiling it again, the flavor is injured, the oily particles of the cocoa are separated, and rise to the surface, and will never incorporate pleasantly again. ICED COCOA (for one cup) 2 level teaspoonfuls Baker's Breakfast Cocoa 6 level teaspoonfuls granulated sugar 1/2 cup boiling water 1/2 cup ice-cold milk Stir the cocoa and sugar together; add the boiling water and stir until boiling; let boil two or three minutes, then set aside to chill. When ready to serve stir in the milk. (for four cups) 1/4 cup Baker's Breakfast Cocoa 3/4 cup granulated sugar 2 cups boiling water 2 cups ice-cold milk ICED CHOCOLATE (for four cups) 2 squares Baker's Premium No. 1 Chocolate 2/3 cup granulated sugar 1/4 teaspoonful salt 1 cup boiling water 3 cups ice-cold milk Melt the chocolate over boiling water; add the sugar, salt and boiling water and stir until boiling, let boil five or six minutes, then set aside to chill. When ready to serve mix with the milk. One or two tablespoonfuls of vanilla ice-cream may be added to each cup after the chocolate has been poured into it.

CHOICE RECIPES BY MISS MARIA PARLOA SPECIALLY PREPARED FOR WALTER BAKER & CO., LTD. AND REDUCED BY MISS FANNIE MERRITT FARMER TO LEVEL MEASUREMENTS TO MEET