Cocoa Fudge
1/2 a cup of milk, 3 level tablespoonfuls of butter, 2 1/2 cups of powdered sugar, 6 tablespoonfuls of Baker's Breakfast Cocoa, Pinch of salt, 1 teaspoonful of vanilla.
Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.
— Mrs. Rorer'S Chocolate Cake
2 ounces of chocolate, 4 eggs, 1/2 a cup of milk, 1 teaspoonful of vanilla, 1/2 a cup of butter, 1 1/2 cups of sugar, 1 3/4 cups of flour, 1 heaping teaspoonful of baking powder.
Dissolve the chocolate in five tablespoonfuls of boiling water. Cream butter and add sugar gradually, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.--From Mrs. Rorer's Cook Book.
— Mrs. Armstrong'S Chocolate Pudding
Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.'s Premium No. 1 Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and a half teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered custard cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.--Mrs. Helen Armstrong.
— Mrs. Armstrong'S Chocolate Charlotte
Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. 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 an ounce of Walter Baker & Co.'s Premium No. 1 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.--Mrs. Helen Armstrong.