's Premium No. 1 Chocolate, and put it on the fire in
a pan of boiling water. At the end of eight minutes stir the sugar with
a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is
thick. Put it in a small saucepan, and place on the fire in another pan
of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an eclair, and dip the top in the hot chocolate.
Place on a plate, and continue until all the eclairs are "glaced." They
will dry quickly. Do not stir the sugar after the first half minute, and
do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.
CHOCOLATE COOKIES
Beat to a cream half a cupful of butter and one tablespoonful of lard.
Gradually beat into this one cupful of sugar; then add one-fourth of a
teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one
well-beaten egg, and half a teaspoonful of soda dissolved in two
tablespoonfuls of milk. Stir in about two cupfuls and a half of flour.
Roll thin, and, cutting in round cakes, bake in a rather quick oven. The
secret of making good cookies is the use of as little flour as will
suffice.
CHOCOLATE GINGERBREAD
Mix in a large bowl one cupful of molasses, half a cupful of sour milk
or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful
of salt.
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