Dissolve one teaspoonful of soda in a teaspoonful of cold
water; add this and two tablespoonfuls of melted butter to the mixture.
Now stir in two cupfuls of sifted flour, and finally add two ounces of
Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted
together. Pour the mixture into three well-buttered, deep tin plates,
and bake in a moderately hot oven for about twenty minutes.
VANILLA ICING
Break the white of one large egg into a bowl, and gradually beat into it
one cupful of confectioners' sugar. Beat for three minutes, add half a
teaspoonful of vanilla extract, and spread thinly on the cakes.
CHOCOLATE ICING
Make a vanilla icing, and add one tablespoonful of cold water to it.
Scrape fine one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
and put it in a small iron or granite-ware saucepan, with two
tablespoonfuls of confectioners' sugar and one tablespoonful of hot
water. Stir over a hot fire until smooth and glossy, then add another
tablespoonful of hot water. Stir the dissolved chocolate into the
vanilla icing.
CHOCOLATE PROFITEROLES
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for eclairs, save that instead of one tablespoonful of sugar
three must be used.
As soon as the paste is cooked, beat in the melted chocolate. When cold,
add the eggs, and beat until light. Drop this batter on lightly buttered
pans in round cakes, having about a dessertspoonful in each cake.
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