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Chocolate Souffle

2 tablespoons butter, 3 tablespoons flour, 1 cup milk, 1/3 cup sugar, 2 tablespoons boiling water, 4 eggs, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate.

Melt butter, add flour and stir until well blended, then pour on gradually the milk and bring to the boiling point. Melt chocolate in small saucepan, placed in larger saucepan of boiling water; add sugar and water and stir until smooth. Combine mixtures and add yolks of eggs beaten until thick and lemon-colored. Cool and fold in whites of eggs beaten until stiff. Turn into a buttered pudding-dish, and bake in a moderate oven from thirty to thirty-five minutes. Serve at once with vanilla cream sauce.

CHOCOLATE BLANC=MANGE 1 quart milk, 1 tablespoon Sea Moss Farina, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 1/4 cup sugar, 2 tablespoons boiling water, 1 teaspoon vanilla, 1/4 teaspoon salt.

Put milk in double-boiler, place on range, and while milk is still cold sprinkle in farina, stirring constantly. Cover and cook twenty minutes, stirring frequently. Melt chocolate over hot water, add sugar and boiling water. When smooth add to milk with vanilla and salt. Strain into a mould first dipped in cold water. Set mould in cold place, not moving until blanc-manage is cold and firm. Serve with sugar and cream. If moulded for individual service, use an additional one-half cup milk.