The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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CHOCOLATE FILLING (Take one and one-half squares)

Take one and one-half squares of chocolate and melt over hot water. Add gradually one-third cup of warm cream, the beaten yolk of one egg and one-half teaspoon of melted butter. Flavor with one-half teaspoon of vanilla and stir in sufficient confectioners' sugar to make of a spreading consistency. T

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