Msuspcsbs Bake Walterbake67

Bakers
FAMOUS CHOCOLATE
RECIPES
WALTER BAKER & C O M P A N Y , INC.
DORCHESTER, MASS.
FAMOUS
CHOCOLATE
RECIPES
S e l e c t e d by F R A N C E S L E E B A R T O N
Reg. U S Pat. Off.
CONSUMER SERVICE DEPARTMENT

GENERAL FOODS CORPORATION
New York
First Edition, 2 n d Ptg. 211. C o p y r i g h t 1936 b y G e n e r a l F o o d s C o r p o r a t i o n . Printed in U. S. A .

T A B L E OF
CONTENTS
ADVENTURES IN CHOCOLATE COOKERY 3
PLAY THE ROLE OF GRACIOUS HOSTESS 4
THE HOSTESS BAKES A CHOCOLATE CAKE . . . . . 6
Recipes for Chocolate Cakes 8
LITTLE CAKES FOR INFORMAL MOMENTS . 21
Recipes for Small Cakes and Cookies 22
DESSERTS TAKE O N A MAGIC G O O D N E S S 26
Recipes for Chocolate Desserts 28
BE AN ARTIST WHEN YOU FROST A CAKE 39
Recipes for Frostings, Fillings, and Sauces . . . 40
CANDY MAKING WITH CHOCOLATE , 49
Recipes for Chocolate Candies 50
ROMANCE LIES IN A CUP OF CHOCOLATE . . . . . 55
Recipes for Chocolate Beverages 56
A WISE HOSTESS SELECTS FINE INGREDIENTS . . . . 60
OTHER FINE WALTER BAKER PRODUCTS 62
INDEX 63
ADVENTURES IN
CHOCOLATE COOKERY
• M y share in the preparation of this master book of Baker's
Famous Chocolate Recipes has been an interesting and delightful task.
For through all of my years of varied experience in cookery—as a student,
as a teacher, and as a busy mother—working with chocolate has pleased
me most. And of course it is Baker's Chocolate that I have always used.
For there is something so irresistible about each richly gleaming bar of
pure, fragrant Baker's Chocolate, that the very sight of it tempts me to
put on my apron and make something new and delicious!
• There is ample proof that American housewives have known
the lure and charm of Baker's Chocolate for generations. I have a worn
little diary which belonged to my husband's great-great-grandmother.
On one page she has written, "27 March 1798. Prepared sweet pasties this
day, using the precious Baker's Chocolate purchased for me in Boston
town. Rufus and Abigail gave generous expression to their pleasure."
How many Rufuses and Abigails have expressed their delight with Baker's
Chocolate since those far-off days! And how your family, big and little,
will love all the good things made from the Baker's Chocolate recipes in
this practical, helpful book.
• I am grateful to all of you for the enthusiasm and loyalty which
have made this book possible. And I hope we shall all turn to its use with
one common interest—the happiness and contentment of our own families!
FRANCES L E E BARTON
PLAY THE R O L E
OF G R A C I O U S HOSTESS
• Every woman wants to play the role of gracious and popular

hostess. And the clever woman knows that success in this role depends
first of all on food ft ft delicious food, beautifully prepared, and always
temptingly served! So if you want to bask in the sunshine of your guests'
enthusiastic approval, look to your menu ft ft plan it wisely, with a vari-
ety of enticing dishes. A t the head of your list, put ''something choco-
late" ft ft for chocolate is one thing everyone adores. Chocolate, you
know, is always by far America's most popular flavor!
RECIPES FOR EVERY OCCASION
• In this book you will find a wealth of material, to give you help
and inspiration ft ft dozens and dozens of wonderful chocolate recipes, for
every kind of an occasion, whether you are entertaining guests, or just
your husband and family ft ft treasured recipes you've always wanted for
old chocolate favorites, and delightful new dishes to brighten your menus.
• There are gorgeous cakes, rich and luscious, for the times when
you serve just ''refreshments" ft ft Delicate light cakes and small dessert
ones to go with a heavy meal ft ft Simple, easy to make, but delicious
everyday desserts, ranging all the way from a glorified bread pudding to
a delicate souffle which stays high and light, even while being served ft ft
There are frozen desserts, both plain and fancy, and of course some favor-
ite pies! ft ft Then fascinating candies, and chocolate drinks to tempt the
young and old! Here you may learn all about chocolate, just how to use
it for best results, how very versatile it is in modern cookery, and how
much it can help you in the simplest home meal or your proudest party.
A CHOCOLATE FAMOUS FOR QUALITY
• It is especially important that you always use real chocolate, if

you want the richest, most delicious flavor ft ft the finest, most creamy
smoothness ft ft the most appetizing, tempting color. And that, of course,
means Walter Baker's Chocolate. This superb chocolate has been the 4
PLAY THE ROLE OF G R A C I O U S HOSTESS
favorite of American women for generations, because they have learned

that its supremely rich, full flavor ft ft its real chocolate flavor ft ft is
unrivaled by any other chocolate!
® A vast amount of knowledge and skill lies behind the making of
this marvelous chocolate ft ft behind the fine old formula, always so.rigidly
adhered to ft ft behind the expert selection, perfect curing and roasting,
and the exact blending of choice cacao beans ft ft and behind the careful
extraction of that delicious ruddy-brown liquid which comes from the
hot, rolling crushers, satin-smooth, rich with cocoa butter. None of the
valuable food elements of the cacao bean are removed ft ft nothing is
added to dilute or change the quality of the pure, fragrant liquid which,
when cooled, makes the finished bar of Walter Baker's Chocolate!
• This chocolate comes in the well-known blue and yellow car-
tons with the famous Chocolate Girl as the familiar trademark. It is avail-
able in half-pound and three-ounce sizes. The half-pound carton contains
eight individually wrapped one-ounce squares, each conveniently grooved
into half-ounce sections to insure ease and economy in its use.
YOUR BOOK OF MASTER RECIPES
• Here, then, is your book of chocolate cookeryftft a book designed

to adapt itself to your pocketbook ft ft and to your own particular needs
as a hostess. There are 143 recipes to choose from, each one a masterpiece
in itself. All have been carefully tested. The recipes have been grouped
by sections so that you may quickly find just the type you are looking
for. Ingredients are listed in the order used, and the method for combin-
ing them is clearly stated. Specifications are given for sizes and shapes of
pans to be used. Baking temperatures, and baking or cooking times are
indicated ft ft You are told just how many persons each recipe will serve.
In fact we have tried to foresee every question you might ask and have
tried to make each recipe as simple, direct, and complete as possible.
• We hope you will have as much pleasure in using this book, as
we have had in preparing it for you ft ft And we wish you all kinds of suc-
cess, in your role of gracious hostess! 5
THE HOSTESS
BAKES A C H O C O L A T E CAKE
• Of all the things that chocolate glorifies with its beloved, rich,
luscious flavor, chocolate cake is the one that reigns supreme. So of course
you will want to know all the fine points that contribute to its baking
success, and you will want that variety of recipes which will enable you
always to suit the cake to the occasion! In this carefully grouped section
of cakes, there is such a wide variety that you cannot fail to find many
to delight you. Y o u will be making all sorts! Butter cakes, dark with
mystery ft ft fluffy sponge cakes ft ft rich fruit cakes for more dignified
occasions ft ft fudge cakes, and all the other charming chocolate cakes.
RECIPES FOR PERFECT CHOCOLATE CAKES
• An ideal chocolate cake cannot be made simply by adding choco-

late to your favorite cake recipe. As chocolate contains a considerable
amount of starch as well as cocoa butter, it cannot be added successfully
to a plain cake recipe without changing the amounts of some of the other
ingredients. But the need for any guesswork has been eliminated in this
book. By careful testing of recipes in the famous General Foods Kitch-
ens, exact proportions of all ingredients have been worked out.
• Always use the ingredients specified in each recipe. For best
results, cocoa should never be substituted in any of the recipes which call
for chocolate. Because chocolate is so much richer in cocoa butter than
cocoa, it makes a richer, more tender cake, and one which remains moist
longer. For this same reason chocolate also gives frostings a mellower
smoothness, and a finer satiny gloss! The recipes for Creole Sponge Cake,
and Marble Angel Food Cake specify Baker's Breakfast Cocoa, because
in these sponge mixtures less of the natural cocoa butter is desirable.
• If you will follow the directions as they are given in the recipes,
you may be very sure of the best results in lightness, texture, and flavor.
Confidence and skill will come to you after trying the first one! And when
you decide that you want a chocolate cake for a party, a family picnic,
or just a hungry husband, you will be able to toss one off with ease—and
THE H O S T E S S B A K E S A C H O C O L A T E CAKE
with the assurance of its perfection. Such certainty makes baking a joy,
and such dependable results are essential to the modern home manager
who must turn her time, energy, and pennies to their greatest advantage.
SECRETS THAT INSURE SUCCESS
• The making of a cake, once it is started, should be a continuous

performance. So it is well to form the habit of setting the stage carefully
beforehand. Let butter and eggs stand at room temperature for a short
time. Then light the oven. In baking chocolate mixtures, follow accu-
rately the baking temperatures indicated in each recipe. The most satis-
factory results are obtained by baking a chocolate cake batter at a slightly
lower temperature (about 25° F. lower) than a plain butter cake. This is
because chocolate, rich in cocoa butter, tends to burn easily. Grease the
cake pans slightly with melted butter; then line bottom with waxed or
heavy paper, and grease again.
• Melt chocolate in a small, round-bottomed bowl over hot water
—never over direct heat. Baker's Chocolate melts quickly, and need not
be cut in small pieces. It can be broken easily along the deep grooves
which mark the sections. A rubber plate scraper is an excellent tool to use
for removing all melted chocolate from the bowl quickly and well.
MEASURE A C C U R A T E L Y . .. BEAT WELL
• Always measure all ingredients accurately, and remember that all

measurements are level. Sift flour once before measuring; then sift measured
flour, salt, and leavening three times. Add sugar to the creamed butter,
about two tablespoons at a time. Add eggs—if whole and unbeaten, add
one at a time, beating thoroughly. Cool melted chocolate slightly before
adding to mixture. Add flour and milk alternately, beginning with flour.
If a recipe calls for beaten egg whites, they should be stiff but still moist.
Fold them quickly, but thoroughly, into batter until no particles remain.
• After cake is baked, remove from pan and cool thoroughly be-
fore covering or frosting. Sponge cakes should be inverted and allowed
to hang in the pan 1 hour, or until cold before being removed. 7
DEVIL'S F O O D
RED D E V I L ' S F O O D CAKE
V/2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter, add sugar gradually, creaming well.
V4 cup butter or other shortening Add egg and beat very thoroughly; then
1 cup sugar chocolate and blend. Add flour, alternately
1 egg with milk, a small amount at a time, beat-
2 squares Baker's Unsweetened ing after each addition until smooth. Add
Chocolate, melted vanilla. Bake in greased pan, 8x8x2 inches,
1 cup sour milk or buttermilk in moderate oven (325 0 F.) 1 hour, or until
1 teaspoon vanilla done. Spread Marshmallow Frosting (page
44) on top and sides of cake. Cake may be
baked in two greased 8-inch layer pans in moderate oven (350° F.) 30 minutes.
PRIZE DEVIL'S FOOD CAKE
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2 A teaspoons Calumet Baking Powder
3 der and salt, and sift together three times.
VA teaspoon salt Cream butter thoroughly, add sugar gradu-
2
A cup butter or other shortening ally, and cream together until light and
1 Vi cups sugar fluffy. Add eggs and beat well; then choco-
3 eggs, well beaten late and blend. Add flour, alternately with
3 squares Baker's Unsweetened milk, a small amount at a time, beating
Chocolate, melted after each addition until smooth. Add
Va cup milk vanilla. Bake in two greased 9-inch layer
1 teaspoon vanilla pans in moderate oven (350° F.) 35 min-
utes. or until done. Spread Fruit Nut Fill-
ing (page 48) between layers and Clever Judy Frosting (page 42) over top and sides.
SOUR CREAM DEVIL'S FOOD CAKE
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift three times. Cream butter
V2 teaspoon salt thoroughly, add sugar gradually, and cream
V3 cup butter or other shortening well. Beat in egg, then chocolate. Add
1 VA cups sugar about X of flour and beat well; then sour
1 egg, unbeaten cream. Add remaining flour, alternately
3 squares Baker's Unsweetened with milk, in small amounts, beating after
Chocolate, melted each addition. Add vanilla. Bake in two
VI cup thick sour cream greased 9-inch layer pans in moderate oven
VA cup sweet milk (35°° F.) 30 minutes. Spread with Coconut
1 teaspoon vanilla Seven Minute Frosting (page 44). Double
the recipe for three 10-inch layers.
• Chocolate Peppermint Cake. Spread Sour Cream Devil's Food Cake with Peppermint
Frosting (page 44). When cold but soft, sprinkle border of chocolate flakes around top.
For flakes, scrape Baker's Unsweetened Chocolate with sharp knife, scraping down.
• For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Devil's Food Cake • With coffee! The Ail-American
dessert. Rich and dark with a snowy, swirled frosting.
DEVIL'S FOOD CAKE
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda, and
1 teaspoon soda sift together three times. Cream butter
Vi cup butter or other shortening thoroughly, add the sugar gradually, and
V A cups brown sugar, firmly packed cream together until light and fluffy. Add
2 eggs or 3 egg yolks, unbeaten eggs, one at a time, beating well after each;
3 squares Baker's Unsweetened then add chocolate and blend. Add flour,
Chocolate, melted alternately with milk, a small amount at a
1 cup milk time, beating after each addition until
1 teaspoon vanilla smooth. Add vanilla. Bake in two greased
deep 9-inch layer pans or three greased
8-inch layer pans in moderate oven (350° F.) 30 minutes. Spread Seven Minute Frosting
(page 44) between layers and on top and sides of cake. Double recipe for three 10-
inch layers for large party cake, as pictured above. •
• Caramel Devil's Food Cake. Spread Caramel Frosting (page 43) between layers and on
top and sides of Devil's Food Cake. If desired, add y cup chopped walnut meats to
frosting before spreading on cake, or decorate frosted cake with walnut halves.
F U D G E C A K E S
FUDGE P E C A N LAYER CAKE
2 teaspoons Calumet Baking Powder der, soda, and salt, and sift together three
VI teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt and cream together until light and fluffy.
Vz cup butter or other shortening Add egg yolks and beat thoroughly; then
1 cup sugar chocolate and blend. A d d flour, alternately
2 egg yolks, well beaten with milk, a small amount at a time, beat-
3 squares Baker's Unsweetened ing after each addition until smooth. Add
Chocolate, melted vanilla. Fold in egg whites. Bake in two
1 VA cups milk greased 9-inch layer pans in moderate oven
1 teaspoon vanilla (350° F.) 30 minutes. Spread Fudge Frost-
2 egg whites, stiffly beaten ing (page 43) between layers and over top
and sides of cake; sprinkle with chopped
pecan meats or decorate with pecan halves,. Or substitute other nut meats for pecans.
AMBASSADOR COCONUT CAKE
V2 teaspoon salt butter thoroughly, add sugar gradually,
1 cup butter or other shortening and cream together until light and fluffy.
IV3 cups brown sugar, firmly packed Add eggs and beat well; then chocolate and
3 eggs, well beaten blend. Add flour, alternately with water, a
4 squares Baker's Unsweetened small amount at a time, beating after each
Chocolate, melted addition until smooth. Bake in two greased
2
A cup cold water deep 9-inch layer pans in moderate oven
(350° F.) 30 minutes, or until done. Spread
Chocolate Seven Minute Frosting (page 45) between layers and on top and sides of cake,
sprinkling with Baker's Coconut, Southern Style, toasted, while frosting is soft. Double
recipe for three 10-inch layers. If desired, use Coconut Morocco Frosting (page 44).
ALADDIN CHOCOLATE CAKE
IV3 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
Wa teaspoons Calumet Baking Powder der, salt, and sugar, and sift together three
VA teaspoon salt times. Add butter. Combine eggs, milk, and
1 cup sugar vanilla, and add to flour mixture, stirring
5 tablespoons softened butter until all flour is dampened. Add chocolate
2 eggs, well beaten and blend; then beat vigorously 1 minute.
VZ cup milk Bake in greased pan, 8x8x2 inches, in mod-
VZ teaspoon vanilla erate oven (325 0 F.) I hour. Spread Choco-
2 squares Baker's Unsweetened late Wonder Frosting (page 40), or Mocha
Chocolate, melted Frosting (page 42) on top and sides of cake.
This makes an excellent busy-day cake be-
cause it is so quickly and easily mixed by the muffin method. It is best when fresh.
Chocolate Fudge Cake • G o o d taste—no matter how
you slice or frost it. Very easy to mix, too, and economical.
CHOCOLATE FUDGE CAKE
2 teaspoons Calumet Baking Powder der and salt, and sift together three times.
Vi teaspoon salt Cream butter, add sugar gradually, and
Vi cup butter or other shortening cream together until light and fluffy. Add
1 cup sugar egg and beat well; then chocolate and blend.
1 egg, well beaten Add flour, alternately with milk, a small
2 squares Baker's Unsweetened amount at a time, beating after each addi-
Chocolate, melted tion until smooth. Add vanilla. Bake in
3
/4 cup milk greased pan, 8x8x2 inches, in moderate oven
1 teaspoon vanilla (325 0 F.) about 1 hour. Spread Fudge Frost-
ing (page 43) or Chocolate Butter Frosting
(page 40) over cake. Or bake in two greased 8-inch layer pans in moderate oven (350° F.)
25 minutes; spread Mocha Frosting (page 42) between layers and over cake.
• Chocolate Orange Cake. Substitute 2 teaspoons grated orange rind for vanilla in above
recipe. Spread Chocolate Orange Frosting (page 41) on top and sides of cake. This square
cake is popular for picnics. Carry it in the pan, frosted on top and cut to serve.
L I G H T C A K E S
FAVORITE C H O C O L A T E LAYER CAKE
2VA cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2VA teaspoons Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Cream butter, add sugar gradually, cream-
Vz cup butter or other shortening ing until light and fluffy. Add eggs and beat
1 cup sugar well. Add flour, alternately with milk, a
2 eggs, well beaten small amount at a time, beating after each
VA cup milk addition until smooth. Add vanilla. Bake in
1 teaspoon vanilla two greased 9-inch layer pans in moderate
oven (375° F.) 25 minutes. Spread All-
around Chocolate Frosting (page 41) between layers and over cake. Or bake in greased
cup-cake pans 20 minutes; frost. Makes 2 dozen cup cakes.
BITTERSWEET LAYER CAKE
2Vz cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2Vi teaspoons Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Cream butter thoroughly, add sugar gradu-
Vz cup butter or other shortening ally, creaming until light and fluffy. Add
1 Vz cups sugar flour, alternately with milk, a small amount
VA cup milk at a time, beating after each addition until
1 teaspoon vanilla smooth. Add vanilla; fold in egg whites,
3 egg whites, stiffly beaten quickly and thoroughly. Bake in two greased
9-inch layer pans in moderate oven (375 0 F.)
25 to 30 minutes. Spread Bittersweet Chocolate Frosting (page 40) between layers and
on top and sides of cake. Or spread with Hungarian Chocolate Frosting (page 42).
CHOCOLATE RIBBON CAKE
Vz teaspoon salt Cream butter thoroughly, add sugar grad-
Vz cup butter or other shortening ually, and cream together until light and
1 Vz cups sugar fluffy. Add eggs and beat well. Add flour,
2 eggs and 2 egg yolks, well beaten alternately with milk, a small amount at a
1 cup milk time, beating after each addition until
1 teaspoon vanilla smooth. Add vanilla. Combine chocolate,
3 squares Baker's Unsweetened sugar, water, soda, and butter, and mix well.
Chocolate, melted and cooled Cool slightly. Turn a generous one-third of
2 tablespoons sugar batter into greased 9-inch layer pan. Add
VA cup hot water chocolate mixture to remaining batter, stir-
Vz teaspoon soda ring until thoroughly blended; turn into two
2 tablespoons butter greased 9-inch layer pans. Bake in moderate
oven (375° F.) 30 minutes, or until done.
Spread with Seven Minute Frosting times recipe) or Felicity Frosting (page 44),
arranging light layer between dark ones. Top with Bittersweet Coating (page 45).
Favorite Chocolate Layer Cake • Happy contrast.
Cut it in wedges so that everyone has "outside" frosting.
FROSTED C H O C O L A T E MARBLE CAKE
Vi teaspoon salt Cream butter thoroughly, add sugar grad-
3A cup butter or other shortening ually, and cream together until light and
2 cups sugar fluffy. Add flour, alternately with milk, a
A cup milk
3 small amount at a time, beating after each
1 teaspoon vanilla addition until smooth. Add vanilla. Fold in
6 egg whites, stiffly beaten egg whites, quickly and thoroughly .To melt-
3 squares Baker's Unsweetened ed chocolate, add sugar and boiling water,
Chocolate, melted stirring until blended. Then add soda and
4 tablespoons sugar stir until thickened. Cool slightly. Divide
A cup boiling water
}
cake batter into two parts. T o one part add
1/4 teaspoon soda chocolate mixture and blend. Put by table-
spoons into greased pan, 10x10x2 inches,
alternating light and dark mixtures. Bake in moderate oven (350° F.) 55 minutes, or
until done. Spread Hungarian Chocolate F rosting (page 42) on top and sides of cake.
L O A F C A K E S
C H O C O L A T E FRUIT C A K E
3 teaspoons Calumet Baking Powder der, soda, salt, and spices, and sift together
VA teaspoon soda three times. Sift I cup of flour mixture over
VI teaspoon salt fruit and mix well. Combine orange and
3 teaspoons cinnamon lemon rind with butter, creaming thor-
1 teaspoon each allspice and mace oughly; add sugar gradually, creaming until
3 pounds raisins, finely cut light and fluffy. Add eggs and chocolate and
2 pounds currants blend; then molasses, jelly, and fruit juices.
Vl pound dates, finely cut Add flour gradually, beating well after each
1 pound citron, thinly sliced addition; then add fruit. Turn into pans
3 teaspoons grated orange rind which have been greased, lined with heavy
1 VI teaspoons grated lemon rind paper, and again greased. Bake in slow oven
1 pound butter or other shortening (250° F.) until done: in 8J^-inch tube pans
1 pound brown sugar 4 to 5 hours; in 8x4x3-inch loaf pans 3 to 4
12 eggs, well beaten hours; and in 6x3x2 J^-inch loaf pans to
4 squares Baker's Unsweetened 3 hours. If oven gets too hot, cover cakes
Chocolate, melted with heavy paper during part of baking.
1 cup each molasses and tart jelly Makes about 12^2 pounds fruit cake.
VA cup orange juice Sprinkle } i pound almonds, blanched and
3 tablespoons lemon juice shredded, over tops of cakes before baking,
if desired. When cold, wrap in waxed paper;
store in covered container. Chocolate Fruit Cake mellows quickly and keeps well.
C H O C O L A T E NUT L O A F
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
VA teaspoon salt butter thoroughly, add sugar gradually, and
1 cup butter or other shortening cream together until light and fluffy. Add
2 cups sugar eggs and beat well; then nuts and chocolate
5 eggs, well beaten and blend. Add flour, alternately with milk,
1 cup broken walnut meats a small amount at a time, beating after each
3 squares Baker's Unsweetened addition until smooth. Add vanilla. Bake
Chocolate, melted in greased loaf pan, 12x8x3 inches, in slow
1 cup sour milk or buttermilk oven (325 0 F.) 1 hour, or until done. Spread
2 teaspoons vanilla Mocha Creole Frosting (page 40) on top
and sides of cake. Substitute other nut
meats and vary the frosting, if desired. makes an excellent cake for evening spreads.
CHOCOLATE MARSHMALLOW LOAF
1 recipe Chocolate Fudge Cake (page 11) • Bake Chocolate Fudge Cake in square
Marshmallows pan. Rinse marshmallows and cut in halves,
crosswise; arrange on bottom of warm cake.
When cake is almost cold, cover with Hungarian Chocolate Frosting (page 42).
Chocolate Fruit Cake • Bake some to keep and some
to send as gifts. Slice wafer-thin and serve it with pride.
MAHOGANY CAKE
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
VI teaspoon salt Cream butter, add sugar gradually, cream-
% cup butter or other shortening ing until light and fluffy. Add eggs and beat
2 cups sugar well; add nuts and chocolate and blend;
3 eggs, well beaten then potatoes and beat thoroughly. Add
1 cup chopped walnut meats flour, alternately with milk, a small amount
3 squares Baker's Unsweetened at a time, beating after each addition until
Chocolate, melted smooth. Add vanilla. Bake in greased pan,
1 cup riced potatoes 10x10x2 inches, in moderate oven (325 0 F.)
2
A cup milk 1 hour and 15 minutes, or until done. Or
1 teaspoon vanilla bake in two greased pans, 8x8x2 inches, in
moderate oven (325 0 F.) about 70 minutes.
Spread Chocolate Wonder Frosting (page 40) on top of cake. T o vary flavor, add y
teaspoon cinnamon, y teaspoon cloves, and y teaspoon nutmeg to flour and omit vanilla.
This cake will keep moist and fresh for several days if properly stored.
S P O N G E C A K E S
MARBLE ANGEL FOOD CAKE
Vs cup sifted Swans Down Cake Flour • Sift flour once; measure. T o 6 tablespoons
2 tablespoons Baker's Breakfast Cocoa flour, add cocoa and sift four times. Sift re-
1 cup egg whites maining flour four times. Beat egg whites
Va teaspoon salt and salt with wire whisk. When foamy, add
1 teaspoon cream of tartar cream of tartar; continue beating until stiff
V/A cups sifted granulated sugar enough to hold up in peaks, but not dry.
1 teaspoon vanilla Fold in sugar, 2 tablespoons at a time. Di-
vide mixture into two parts. T o one, fold in
flour and teaspoon vanilla. T o other, fold in cocoa mixture, then y i teaspoon vanilla.
Put by tablespoons into ungreased angel food pan, alternating white and dark mixtures.
Bake in slow oven (275 0 F.) 30 minutes; increase heat to 325 0 F. and bake 30 minutes
longer. Remove from oven; invert pan 1 hour.
CREOLE SPONGE CAKE
Va cup sifted Swans Down Cake Flour • Sift flour once, measure, add salt and co-
VA teaspoon salt coa, and sift four times. Add lemon juice to
4 tablespoons Baker's Breakfast Cocoa egg yolks; beat with rotary beater until very
1 tablespoon lemon juice thick and light. Beat egg whites with wire
5 egg yolks, beaten until thick whisk until stiff enough to hold up in peaks,
and lemon-colored but not dry. Fold in sugar, a small amount
5 egg whites at a time; then egg yolks. Fold in flour, a
1 cup sifted sugar small amount at a time. Bake in ungreased
tube pan in slow oven (325 0 F.) I hour, or
until done. Remove from oven and invert pan 1 hour, or until cake is cold.
CHOCOLATE SPONGE CAKE
4 squares Baker's Unsweetened Chocolate • Add chocolate and >2 cup sugar to milk
VI cup sugar in double boiler and cook until smooth and
1 cup milk thick, stirring constantly. Cool, covered,
1 teaspoon vanilla stirring occasionally; then add vanilla.
V/A cups sifted Swans Down Cake Flour Sift flour once, measure, add baking pow-
2 /A teaspoons Calumet Baking Powder
] der, salt, and F^cup sugar, and sift together
V2 teaspoon salt three times. Add water to egg yolks and
1 cup sugar beat with rotary egg beater until thick and
2 tablespoons water lemon-colored. Add cup sugar gradually,
4 egg yolks, unbeaten beating until very thick—about 5 minutes.
4 egg whites, stiffly beaten Fold in flour, alternately with chocolate
mixture, y i at a time, adding chocolate last;
fold in egg whites. Turn into two slightly greased 9-inch layer pans. Bake in moderate
oven (350° F.) 30 minutes. Spread Chocolate Orange Frosting (page 41) between layers
and on top of cake. This cake may be used as basis for dainty cakes.
For small cakes, turn batter into very slightly greased small cup-cake pans, filling
them almost to the tops. Bake in moderate oven (350° F.) 20 minutes. Makes 4 dozen.
Chocolate Sponge Roll • Made with just a twist
of the wrist. Sometime try whipped cream for filling.
CHOCOLATE SPONGE ROLL
6 tablespoons Swans Down Cake Flour • Sift flour once, measure, add baking pow-
VI teaspoon Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Fold sugar gradually into egg whites. Fold
VA cup sifted sugar in egg yolks and vanilla. Fold in flour gradu-
4 egg whites, stiffly beaten ally. Then beat in chocolate, gently but
4 egg yolks, beaten until thick thoroughly. Turn into 15xio-inch pan which
and lemon-colored has been greased, lined with paper to within
1 teaspoon vanilla >2 inch of edge, and again greased. Bake in
2 squares Baker's Unsweetened hot oven (400° F.) 13 minutes. Quickly cut
Chocolate, melted off crisp edges of cake and turn out on cloth
covered with powdered sugar. Remove pa-
per. Spread Seven Minute Frosting (page 44) over cake and roll. Wrap in cloth and cool
on rack. Cover with Bittersweet Coating recipe, page 45).
• Chocolate Tier Cake. Use cold sheet of Chocolate Sponge Roll; cut in half lengthwise,
then crosswise. Put together as a four-layer cake, spreading flavored whipped cream
between layers and Mocha Frosting (page 42) on top and sides of cake.
D E S S E R T C A K E S
TOPSY-TURVY CAKES
1 cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der and salt, and sift together three times.
V4 teaspoon salt Add sugar, milk, and butter, and beat well.
VL cup brown sugar, firmly packed Add chocolate and vanilla and blend.
VL cup milk Put about y teaspoon butter, 1 teaspoon
3 tablespoons melted butter brown sugar, and 1 apricot in each greased
1 square Baker's Unsweetened cup-cake pan or custard cup. Add cake bat-
Chocolate, melted ter, filling pans y full. Bake in moderate
VI teaspoon vanilla oven (350° F.) 30 minutes. Loosen cakes
around edges with spatula. Turn upside
4 teaspoons melted butter down with apricots on top; garnish with
3 tablespoons brown sugar whipped cream. Serves 8. These cakes make
8 cooked apricots an emergency dessert. If cooked apricots
are not available, use dried apricots, soaked
until tender. Other fruits may be used as in Chocolate Upside Down Cake (page 19).
SURPRISE DESSERT C A K E S
1 recipe Chocolate Sponge Cake (page 16) • Prepare the cake batter; bake in greased,
Whipped cream medium cup-cake pans in moderate oven
(350° F.) 30 minutes. Remove cone-shaped
piece from center of each cake; fill hollow with cream. Replace cone; cover with Mocha
Creole Frosting (page 40). Chill 1 hour. Makes 2 dozen cup cakes.
FRUITED C H O C O L A T E WEDGES
1 recipe Chocolate Sponge Cake (page 16) • Prepare Chocolate Sponge Cake. Fold
1 cup finely cut, dried apricots, apricots into cream; spread between layers
or 1 cup drained, crushed pineapple and on top of cake. Or prepare K t h e a m o u n t
1 cup cream, whipped of fruit and cream mixture and spread be-
tween layers; cover top and sides with
Mocha Creole Frosting (page 40). Serve in thin wedges for dessert.
CHOCOLATE CHARLOTTE RUSSE
3 squares Baker's Unsweetened Chocolate • Add chocolate to 2 tablespoons cream and

2 cups heavy cream heat in double boiler. When chocolate is
4 tablespoons marshmallow cream melted, remove from boiling water; add
Dash of salt marshmallow cream and salt; blend. Whip
V3 cup sifted powdered sugar remaining cream; fold in chocolate mixture;
1 teaspoon vanilla then sugar and vanilla. Turn into dish, lined
w i t h
Lady fingers or sponge cake l a d y fingers or strips of sponge cake.
Or turn into sherbet glasses lined with lady
fingers. Chill until firm. This pudding is not stiff enough to serve unmolded. Serves 8.
Chocolate Upside Down Cake • G o o d news when cake
combines chocolate and fruit —peaches, apricots, or pears.
C H O C O L A T E UPSIDE DOWN CAKE
1 cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der, salt, and sugar, and sift together three
VA teaspoon salt times. Add butter. Combine egg, milk, and
2
A cup sugar vanilla; add to flour mixture, stirring until
VA cup softened butter all flour is dampened. Add chocolate and
1 egg, well beaten blend; then beat vigorously I minute.
6 tablespoons milk Melt 3 tablespoons butter in 8x8x2-inch
VL teaspoon vanilla or deep 9-inch round pan; add sugar and
1 square Baker's Unsweetened cook and stir until thoroughly mixed. On
Chocolate, melted this arrange peaches. Turn batter out on
contents of pan. Bake in moderate oven
3 tablespoons butter (350° F.) 50 minutes, or until done. Loosen
VI cup sugar cake from sides of pan with spatula. Turn
2 cups sliced canned peaches upside down on dish with peaches on top.
Serve warm with plain or whipped cream,
Canned apricots, pears, or pineapple. or bananas may be substituted for peaches.
D A R K C A K E S
TWO-STEP DEVIL'S FOOD CAKE
3 squares Baker's Unsweetened Chocolate • Combine chocolate, 4 tablespoons sugar,

4 tablespoons sugar and water in saucepan; cook until thick
2
/z cup water and smooth, stirring constantly. Let stand
1 teaspoon vanilla until cold, stirring occasionally. Add vanilla.
Sift flour once, measure, add baking pow-
2 cups sifted Swans Down Cake Flour der, soda, and salt, and sift together three
2 teaspoons Calumet Baking Powder times. Cream butter thoroughly, add sugar
V2 teaspoon soda gradually, and cream together until light
VI teaspoon salt and fluffy. Add eggs and beat well; then
% cup butter or other shortening the cold chocolate mixture and blend. Add
1 Va cups sugar flour, alternately with milk, in small amounts,
3 eggs, well beaten beating after each addition until smooth.
Vz cup sour milk or buttermilk Turn into two greased 9-inch layer pans.
Bake in moderate oven (3500 F.) 35 min-
utes, or until done. Spread Burnt Sugar Frosting (page 44) between layers and over cake.
C H O C O L A T E DESSERT CAKE
VA teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter, add sugar gradually, and cream well.
Vl cup butter or other shortening Add eggs, one at a time, beating thoroughly
1 Vz cups sugar after each; then chocolate and blend. Add
3 eggs, unbeaten flour, alternately with milk, a small amount
Chocolate, melted smooth. Add vanilla. Bake in two greased
VA cup sour milk or buttermilk 9-inch layer pans in moderate oven (350° F.)
1 teaspoon vanilla 30 minutes. Spread Mocha Creole Frosting
(page 40) between layers and over cake,
Decorate sides with coarsely broken or other nut meats, as desired.
BLACK CHOCOLATE CAKE
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der, soda, and salt, and sift together three
VI teaspoon each soda and salt times. Cream butter; add sugar gradually,
VL cup butter or other shortening creaming thoroughly. Add eggs and beat
2 cups sugar very well; then chocolate and blend. Add
3 eggs, well beaten flour, alternately with water, a small amount
Chocolate, melted smooth. Add vanilla. Bake in greased pan,
1 cup water 1 ox 10x2 inches, in moderate oven (325 0 F.)
1 teaspoon vanilla 1 hour and 10 minutes. Spread Orange
Seven Minute Frosting (page 44) over cake.
Caramel Frosting or Sour Cream Frosting (page 43) is also delicious on this cake.
• For further information On the use of baking powder, consult the section on Perfect Leavening, page 61.
LITTLE C A K E S A N D COOKIES
FOR I N F O R M A L MOMENTS
• Little cakes and cookies are for those informal moments, when
guests drop in on us. And what a charming variety of guests we do have
on these occasions! Small, grimy persons trudging home to us from school,
friends coming in for tea, a group of young things foraging in the kitchen.
And how those crisp, crunchy chocolate cookies or those plump, little
chocolate cakes just fill the bill. And isn't it a relief to know in the back
of your busy mind that there is a generous supply of them on hand and
that many, many more can be made with the least possible effort?
WHAT TO MAKE, AND WHEN
• Every hostess knows that the business of stocking-up takes a

bit of doing. Recipes for these little things that seem to vanish overnight,
must be inexpensive, easy to mix, and baked by the dozens. There is a
wide and tempting variety of just such recipes in this book. Chocolate
Fudge Drops (page 38), for instance. You can turn out a big batch of
them in half an hour. Chocolate Ice Box Cookies—ready to slice and bake
on demand. Rolled Chocolate Cookies that pack away so neatly. And
Brownies—chocolate's own pet cooky! Chocolate Nut Tea Cakes, ready
for any emergency. In addition, there are recipes for more festive cakes
for your fancier tea parties—Chocolate Macaroons and Chocolate Pin
Wheels, that melt in your mouth one after another. Such dainty tidbits
will just fill the need for countless unplanned refreshments.
• For Sunday night suppers and all informal occasions there is an
interesting variety of new and unusual recipes throughout the booklet.
You will find in this section Chocolate Cream Puffs, easy to make and
fun to fill. Crisp, tender Chocolate Waffles that make an unusual Sunday
night dessert. Fruited Chocolate Wedges and Surprise Dessert Cakes
(page 18), baked in advance and easily served with a last-minute touch.
You will find that every one of these good things has the special flair that
the richness of Baker's Chocolate gives. And if you are clever and a far-
seeing hostess, you will develop a good long repertoire of them.
T E A C A K E S
BROWNIES
VA cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
VI teaspoon Calumet Baking Powder der and dash of salt, and sift again. Add
Vs cup butter or other shortening butter to chocolate and mix well. Add sugar
2 squares Baker's Unsweetened gradually to eggs, beating thoroughly; then
Chocolate, melted chocolate mixture and blend. Add flour and
1 cup sugar mix well; then nuts and vanilla. Bake in
2 eggs, well beaten greased pan, 8x8x2 inches, in moderate oven
VL cup chopped walnut meats (350° F.) 35 minutes, or until done. Cut
1 teaspoon vanilla in squares; remove from pan and cool on
cake rack. Makes 2 dozen brownies.
• Chocolate Indians. Use recipe for Browr 5, adding 1 additional egg and cup seeded
and finely cut dates. Use toasted walnut sats, if desired.
CHOCOLATE COOKIES
2 cups sifted flour • Sift flour once, measure, add baking pow-
1 VL teaspoons Calumet Baking Powder der, soda, salt, and cinnamon, and sift three
VL teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt creaming until light and fluffy. Add eggs
VL teaspoon cinnamon and chocolate; beat well. Add flour, a small
VL cup butter or other shortening amount at a time, mixing well after each
1 VA cups sugar addition. Chill thoroughly. Roll y i inch
2 eggs, well beaten thick on slightly floured board. Cut with
3 squares Baker's Unsweetened floured cooky cutter; sprinkle with sugar.
Chocolate, melted Bake on ungreased baking sheet in moder-
ate oven (350° F.) 9 minutes. Makes 2 ^
dozen 3-inch cookies. Spread frosting between 2 cookies to make Chocolate Cream Wafers.
For holidays, cut cookies in fancy shapes. Decorate, using granulated sugar, mixture
of sugar and cinnamon, red or green sugar; halved or finely chopped almonds (blanched),
pecans, walnuts, or cashews; tiny colored candies, small red wintergreen or cinnamon
candies, candied caraway seeds, or silver dragees; or raisins, currants, strips of dates,
dried apricots, citron, or candied pineapple; or candied orange, grapefruit, or lemon
peel. Cut strips with sharp scissors.
CHOCOLATE MACAROONS
2 egg whites • Beat egg whites until foamy throughout;

1 cup sugar add sugar, 2 tablespoons at a time, beating
VA teaspoon salt after each addition until sugar is blended.
VL teaspoon vanilla Then continue beating until mixture will
V/2 squares Baker's Unsweetened stand in peaks. Add salt and vanilla. Fold
Chocolate melted m chocolate; then coconut. Drop from tea-
1VI cups Baker's Coconut, Premium Shred spoon on ungreased, heavy paper. Bake in
slow oven (325 0 F.) 20 minutes, or until
done. Cool 5 minutes before removing from paper. Makes 2 dozen 1 y~'mch. macaroons.
Chocolate Macaroons, Nut Cakes, Brownies • Three
artful dainties. A bit of chocolate adds much to cookies.
C H O C O L A T E NUT TEA CAKES
1 VI cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 VI teaspoons Calumet Baking Powder der and salt, and sift together three times.
VI teaspoon salt Cream butter thoroughly, add sugar grad-
VI cup butter or other shortening ually, and cream together until light and
1 cup sugar fluffy. Add eggs and beat thoroughly; add
2 eggs, well beaten chocolate and blend; then nuts and raisins,
3 squares Baker's Unsweetened and beat well. Add flour, alternately with
Chocolate, melted milk, a small amount at a time, beating
Va cup broken nut meats after each addition until smooth. Add va-
VA cup raisins nilla. Drop from teaspoon into greased small
VL cup milk cup-cake pans. Bake in moderate oven
VL teaspoon vanilla (350° F.) 20 to 25 minutes, or until done.
Makes 2 ^ dozen small cakes,
These cakes may be made with walnut, pecan, almond, or cashew nut meats. If
desired, sprinkle part of chopped nut meats over top of cakes. These small fruited cup
cakes are excellent served for afternoon tea, or with fruit ices or ice creams.
R E F R E S H M E N T S
C H O C O L A T E ICE BOX COOKIES
4 teaspoons Calumet Baking Powder der and salt, and sift again. Combine but-
Vi teaspoon salt ter, sugar, eggs, chocolate, and vanilla,
V A cups softened butter beating with spoon until blended; add nuts.
1 Vl cups sugar Add flour gradually, mixing well after each
2 eggs, unbeaten addition. Divide dough in two parts; shape
4 squares Baker's Unsweetened in rolls, ip2 inches in diameter, rolling each
Chocolate, melted in waxed paper. Chill until firm enough to
1 teaspoon vanilla slice. Cut in yi-inch slices; bake on un-
2 cups broken walnut meats greased baking sheet in moderate oven
(350°F.) 10 minutes. Makes 7 dozen cookies.
T o vary this recipe, substitute 2 cups Baker's Coconut, Premium Shred, for nut
meats; or I cup finely cut raisins or dried apricots, for 1 cup nut meats.
E C L A I R S OR C R E A M PUFFS
1 cup sifted Swans Down Cake Flour © Sift flour once; measure. Melt shortening
Vz cup butter or other shortening in water. Stir flour into rapidly boiling
1 cup boiling water water. Cook, stirring constantly, until mix-
3 eggs, unbeaten ture leaves sides of pan in smooth, compact
mass. Remove at once from fire. Add eggs,
one at a time, beating only until smooth (20 to 40 seconds) after each. Shape on un-
greased baking sheet, using pastry bag or two teaspoons to make rounds for cream
puffs, or strips, 5x1 inches, for eclairs. Bake in hot oven (450° F.) 20 minutes; reduce
heat to moderate (350° F.) and bake 25 minutes longer. Make slit in one side; insert
Chocolate Cream Filling (page 48) or whipped cream. Cover with Hungarian Choco-
late Frosting recipe, page 42), or sprinkle with confectioners' sugar. Makes 12.
• Chocolate Tea Puffs. Use recipe above, shaping mixture into tiny cream puffs, 1 inch in
diameter, or eclairs, 2p2 x y/ inches. Reduce baking time one-half. Fill with Cream Puff
Filling (page 48) and cover with Simple Chocolate Frosting (page 43). Makes 4 dozen.
C H O C O L A T E DESSERT WAFFLES
1 Vi cups sifted flour • Sift flour once, measure, add baking pow-
V/2 teaspoons Calumet Baking Powder der, salt, and sugar, and sift again. Combine
Vi teaspoon salt egg yolks and milk; add to flour mixture,
3A cup sugar beating until smooth. Combine butter and
2 egg yolks, well beaten chocolate; add to batter and blend. Add
Vl cup milk vanilla. Fold in egg whites. Bake in hot
Vl cup melted butter waffle iron. Serve hot with whipped cream,
2 squares Baker's Unsweetened orange marmalade, with Luscious Orange
Chocolate, melted Sauce (page 46) or Chocolate Mint Sauce
Vl teaspoon vanilla (page 47). Makes four 4-section waffles.
2 egg whites, stiffly beaten A simple but attractive bridge luncheon
or Sunday night supper may be built around
these Chocolate Dessert Waffles. Plan. jservice so that waffles are baked at the table.
Chocolate Pin Wheels • Two steps to the whirl. Dark
and light rolled together in an unusual ice box cooky.
C H O C O L A T E PIN W H E E L S
1 Vi cups sifted flour • Sift flour once, measure, add baking pow-
Vi teaspoon Calumet Baking Powder der and salt, and sift again. Cream butter
Vs teaspoon salt thoroughly, add sugar gradually, and cream
Vi cup butter or other shortening together until light and fluffy. Add egg yolk
Vi cup sugar and beat well. Add flour, alternately with
1 egg yolk, well beaten milk, mixing well after each addition. Divide
3 tablespoons milk dough in two parts. T o one part, add choco-
1 square Baker's Unsweetened late and blend. Chill until firm enough to
Chocolate, melted roll. Roll each half into rectangular sheet,
yi inch thick; place plain sheet over choco-
late sheet. Roll as for jelly roll. Chill overnight, or until firm enough to slice. C u t in
yi-inch slices. Bake on ungreased baking sheet in hot oven (400° F.) 5 minutes, or until
done. Makes dozen pin wheels. These rolls, when carefully wrapped in waxed paper,
may be kept in refrigerator for several days, and baked as desired.
Pin Wheels are easy to make and to roll if both dark and light doughs are chilled
thoroughly; this makes them firm and easy to handle.
DESSERTS TAKE ON
A MAGIC GOODNESS
• Even the simplest, least expensive dessert seems touched with

a sort of magic goodness when you add the luscious flavor of chocolate!
Foods that you usually place in the Cinderella class, turn into tempting
beauties. Consider bread pudding, if you pleased ft Doesn't your husband
look a bit martyr-like at the sight of this economical stand-by? But just
serve him our famous Tip-top Crumb Pudding and study his face as he
takes a spoonful! No need ever to apologize for serving a simple dessert.
• Then try the recipe for our plain Chocolate Pudding, which you
will find so delicious served just as it is, but which can be varied, also, in
so many interesting ways. Chocolate Tapioca Cream also lends itself to
delightful variations. T r y it, for instance, with Marshmallow Mint Sauce,
or our inimitable Regal Chocolate Sauce. The many possibilities of just
these few simple recipes will make you realize what a versatile ingredient
chocolate really is ft ft how successfully it blends with other ingredients,
particularly milk and eggs. We know you will say that chocolate actually
does bring magic goodness to desserts! It makes the simplest pudding
glamorous and delicious, and promises the success of any new dish.
SOME LIKE THEM HOT—OTHERS COLD
• In this generous section of dessert recipes there are dozens of

wonderful suggestions; recipes for hot desserts, chilled ones, frozen ones!
Each is a tempting delight! Delicious hot puddings that top off an other-
wise simple menu so perfectly ft ft Delicate chocolate souffles, that melt in
your mouth! Wonderful steamed puddings, whose piping hot, rich good-
ness makes them so suitable for cold-weather desserts; for what is more
appetizing, on a cold winter night, than one of these puddings brought to
the table, proudly garnished and ''sauced" ft ft Our new Chocolate Up-
side Down Cake (page 19) is also one of those more substantial desserts
that make such a perfect finale for a light and simple meal. Please con-
sider this upside down cake as a basic recipe, to be varied in all kinds
of ways ft ft with apricots, pineapple, pears, and many other fruits!
DESSERTS TAKE ON A M A G I C GOODNESS
• You will find a favorite for every member of the family in the
long list of recipes for inexpensive chilled chocolate puddings ft ft the con-
venient kind that can be made in the morning and set in the ice box to be
ready for luncheon or dinner. That delicious Chocolate Velvet Cream,
illustrated on page 33, comes in this group of desserts. Then there's a
wonderful Chocolate Caramel Custard ft ft a velvety Chocolate Charlotte
Russe (page 18), so easy to make ft ft to say nothing of that refrigerator
favorite, the luscious Chocolate Ice Box Cake!
• A frozen dessert is always exciting, and when ice cream is rich
with the alluring flavor of Baker's Unsweetened Chocolate, it becomes
the perfect dessert for almost any type of menu. In the group of recipes
for frozen and chilled desserts, you will find all sorts of tempting ways to
combine chocolate with caramel, with fruit flavors, nuts, or coconut.
• There are four gorgeous pie recipes, and a recipe for pastry
shells. Pies should always contain that priceless element of surprise ft ft
an effect which every accomplished hostess needs to have tucked up her
sleeve! And when you serve a stunning chocolate pie, or crisp little tart-
lets with their dark fillings hidden under whipped cream and perhaps
sprinkled with shavings or shreds of grated chocolate, you may be sure
that your stock as a hostess will rise by leaps and bounds. Then for
a brand new treat, try Chocolate Crested Custard Pie!
HOW TO MELT CHOCOLATE FOR MOST DESSERTS
• There are two simple methods for adding Baker's Unsweetened

Chocolate to other ingredients. The first is by melting it over hot water,
as in most cake recipes, and the second by melting it in liquid. In most
of the recipes in this section, you will be using the second of these meth-
ods. These directions, developed in the testing kitchens of General Foods,
will help you achieve a smooth, rich blend in making chocolate-flavored
cream puddings and frozen desserts. Add chocolate squares to cold
liquid, heat gradually, so that chocolate will melt slowly. If the liquid
is milk or cream, place over hot water to prevent scorching. Beat with
rotary egg beater until mixture is smooth and perfectly blended.
C R E A M D E S S E R T S
CHOCOLATE CARAMEL CUSTARD
Vz cup sugar • Melt sugar in a small, heavy skillet over

Vz cup water moderate heat; continue heating until a
smooth, light brown syrup is formed, stir-
1 square Baker's Unsweetened Chocolate ring constantly. Remove from fire and add
2 cups milk water; then cook until caramel is dissolved.
2 eggs, slightly beaten Place i?/2 tablespoons syrup in each cup.
VA cup sugar Add chocolate to milk and heat in double
Vz teaspoon salt boiler. When chocolate is melted, beat with
VL teaspoon vanilla rotary egg beater until blended. Combine
eggs, sugar, and salt; add chocolate mixture
gradually, stirring until sugar is dissolved. Add vanilla and pour into prepared custard
cups. Place in pan of hot water; bake in slow oven (325 0 F.) 60 minutes, or until knife
inserted comes out clean. (Water in pan should not boil.) Unmold on serving dishes.
Custard should hold its shape while syrup spreads over and around it. Serve warm or
chilled. Serves 6. For variety in flavor, apricot or peach jam, or orange marmalade may
be substituted for caramel syrup in this recipe; use 1 tablespoon jam for each custard.
CHOCOLATE TAPIOCA CREAM
4 tablespoons Minute Tapioca • Combine Minute Tapioca, sugar, salt,

VL cup sugar chocolate, egg yolk, and milk in top of dou-
VA teaspoon salt ble boiler and stir enough to break egg yolk.
2 squares Baker's Unsweetened Place over rapidly boiling water, bring to
Chocolate, cut in pieces scalding point (allow 5 to 7 minutes), and
1 egg yolk cook 5 minutes, stirring frequently. Remove
4 cups milk from boiling water. Fold a small amount
1 egg white, stiffly beaten into egg white; add to remaining tapioca
1 teaspoon vanilla mixture and blend. Cool—mixture thickens
as it cools. Add vanilla and chill. Serve in
sherbet glasses. Serve with Marshmallow Mint Sauce (page 46), or garnish with whipped
cream. Or serve with Luscious Orange Sauce (page 46). Serves 8.
CHOCOLATE CREAM MOLDS
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2 cups milk boiler. When chocolate is melted, beat with
VL cup sugar rotary egg beater until blended. Combine
2 tablespoons cornstarch sugar, cornstarch, and salt; add gradually
VA teaspoon salt to chocolate mixture and cook until thick-
1 egg, well beaten ened, stirring constantly; then continue
2 tablespoons butter cooking 10 minutes, stirring occasionally.
VL teaspoon vanilla Add small amount of mixture to egg, stir-
ring vigorously; return to double boiler and
cook 2 minutes longer, stirring constantly. Remove from boiling water; add butter and
vanilla. Turn into wet molds. Chill. Unmold and serve with plain cream or with Fluffy
Chocolate Sauce (page 47), or serve with a fruited whipped cream. Serves 4 to 6.
Chocolate Pudding • Topped here with imagination.
Starring an ever-popular favorite in glamorous new roles.
CHOCOLATE PUDDING
VA cup sugar rotary egg beater until blended. Combine
6 tablespoons flour sugar, flour, and salt; add gradually to choc-
A teaspoon salt
]
olate mixture and cook until thickened, stir-
1 teaspoon vanilla ring constantly; then continue cooking io
minutes, stirring it occasionally. Remove
from fire; add vanilla. Stir frequently while cooling. Chill and serve with cream. Serves 6.
Chocolate Pudding may be varied in many simple ways: Fold y cup Baker's Coco-
nut, Premium Shred (plain or toasted), into pudding; top with additional coconut. Fold
y cup chopped walnut meats into pudding; top with whipped cream and a walnut half.
Fold I diced banana into pudding; top with whipped cream and a few banana slices.
Fold orange marmalade into whipped cream; use as garnish for pudding, topping with
a bit of marmalade. Fold a few slices of dates into pudding; top with whipped cream and
date slices. Flavor whipped cream with peppermint extract; use as garnish for pudding,
topping with a sprig of fresh mint or a cube of mint jelly.
B A K E D D E S S E R T S
TIP-TOP CRUMB PUDDING
1 square Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2Vi cups milk boiler. When chocolate is melted, beat with
1 egg and 1 egg yolk, slightly beaten rotary egg beater until blended. Combine
Va cup brown sugar, firmly packed egg, sugar, and salt; add chocolate mixture
VA teaspoon salt gradually, stirring until blended. Add va-
1 teaspoon vanilla nilla and crumbs. Turn into greased baking
1 VL cups soft bread crumbs dish and let stand i o to 15 minutes. Place
dish in pan of hot water; bake in moderate
VA cup raspberry jam oven (350° F.) 45 minutes. Spread with jam.
1 egg white Beat egg white until foamy throughout; add
2 tablespoons sugar sugar gradually, beating thoroughly. Con-
tinue beating until mixture will stand in
peaks. Pile lightly over jam on chocolate mixture. Bake 15 minutes longer, or until
delicately browned. Substitute pineapple c r apricot jam, as desired. Serves 6.
C H O C O L A T E BREAD PUDDING
V/2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
3 cups milk boiler. When chocolate is melted, stir until
2 eggs, slightly beaten blended. Combine eggs, sugar, and salt; add
VL cup sugar chocolate mixture gradually, stirring vigor-
VA teaspoon salt ously. Add vanilla. Place bread in greased
1 teaspoon vanilla baking dish; pour mixture over it and let
2 cups cubed stale bread stand 10 minutes; then mix well before bak-
ing. Place dish in pan of hot water and bake
in moderate oven (3500 F.) 60 minutes, or until pudding is firm. Serve hot with brown-
sugar hard sauce, raisin sauce, or Sunshine Foamy Sauce (page 46), or serve cold with
light cream. Serves 6. If desired, bread may be crumbled instead of cubed.
CHOCOLATE COCONUT SOUFFLE
Vz cup Minute Tapioca • Combine Minute Tapioca, sugar, salt,

VL cup sugar chocolate, and milk in top of double boiler.
VA teaspoon salt Place over rapidly boiling water and bring
2Vi squares Baker's Unsweetened to scalding point (allow 5 to 7 minutes),
Chocolate, cut in pieces and cook 5 minutes, stirring frequently. Re-
2 cups milk move from boiling water and add butter
2 tablespoons butter and coconut; let cool slightly while beating
V2 can Baker's Coconut, Southern eggs. Add egg yolks and mix well. Fold in
Style, chopped egg whites. Turn into greased baking dish.
3 egg yolks, beaten until thick Place in pan of hot water and bake in mod-
and lemon-colored erate oven (350° F.) 60 to 70 minutes, or
3 egg whites, stiffly beaten until souffle is firm. Serve hot with plain or
whipped cream. Serves 8.
Minute Tapioca added to a souffle, holds and absorbs moisture during baking, makes
it deliciously moist, fluffy, and light, and helps it stay high during serving.
Chocolate Souffle • A grand finale to the feast.
So ended, even the simplest meal achieves distinction.
CHOCOLATE SOUFFLE'
Vi cup sugar rotary egg beater until blended. Combine
Vz cup flour sugar, flour, and salt; add small amount of
Vl teaspoon salt chocolate mixture, stirring until smooth; re-
2 tablespoons butter turn to double boiler and cook until thick-
1 teaspoon vanilla ened, stirring constantly; then continue
4 egg yolks, beaten until thick cooking 5 minutes, stirring occasionally.
and lemon-colored Remove from boiling water and add butter
4 egg whites, stiffly beaten and vanilla; let cool slightly while beating
eggs. Add egg yolks and mix well. Fold in
egg whites. Turn into greased baking dish or casserole, filling it from to % full. Place
in pan of hot water and bake in moderate oven (350° F.) I hour, or until souffle is firm.
Serve immediately with Marshmallow Mint Sauce (page 46), Sunshine Foamy Sauce
(page 46), or with plain or whipped cream. This is a nutritious dessert; it is excellent to
serve and appropriate for dessert at a light luncheon or supper. Serves 8.
F I N E P U D D I N G S
CHOCOLATE VELVET CREAM
1 square Baker's Unsweetened Chocolate • Add chocolate to cup milk and heat in
1 cup milk double boiler. Soak gelatin in remaining y i
1 tablespoon granulated gelatin cup milk 5 minutes. When chocolate is melt-
Vi cup sugar ed, beat with rotary egg beater until blended.
Va teaspoon salt Add gelatin, sugar, and salt, and stir until
1 cup heavy cream gelatin is dissolved. Cool. Add cream and
VL teaspoon vanilla vanilla. Chill until cold and syrupy. Place
in bowl of cracked ice or ice water and whip
with rotary egg beater until fluffy and thick like whipped cream. Turn into individual
molds or large mold, or pile lightly in sherbet glasses. Chill only until firm; then unmold
and keep in refrigerator until served. Garnish with whipped cream. Sprinkle with
chopped blanched almonds, or grate chocolate over top, if desired. Serves 6.
STEAMED CHOCOLATE PUDDING
2 teaspoons Calumet Baking Powder der, soda, and salt, and sift together three
VL teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt and cream together thoroughly. Add egg
Vz cup butter or other shortening and chocolate, beating until smooth. Add
VL cup sugar flour, alternately with milk, a small amount
1 egg, well beaten at a time, beating well after each addition.
3 squares Baker's Unsweetened Turn into greased mold, filling full; cover
Chocolate, melted tightly and steam 2 hours. If additional
1 cup milk water is needed during steaming, it must
be boiling when added. Serve hot with Sun-
shine Foamy Sauce (page 46) or brown-sugar hard sauce; or garnish with whipped
cream, if desired. Serves 10. This makes an excellent dessert on a cold day.
C H O C O L A T E COTTAGE PUDDING
1 VA cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 VI teaspoons Calumet Baking Powder der and salt, and sift again. Cream butter
Vs teaspoon salt thoroughly, add sugar gradually and cream
4 tablespoons butter or other shortening well. Add egg yolks and beat thoroughly;
1 cup sugar then chocolate and vanilla. Add flour, alter-
2 egg yolks, well beaten nately with milk, beating after each addi-
1 VL squares Baker's Unsweetened tion until smooth. Fold in egg whites. Turn
Chocolate, melted into greased pan, 8x8x2 inches. Bake in
VA teaspoon vanilla moderate oven (325 0 F.) 50 minutes, or until
VL cup milk done. Remove from pan. Serve warm or
2 egg whites, stiffly beaten cold with plain or whipped cream, or with
Chocolate Mint Sauce (page 47). Serves 12.
This practical dessert may be varied in simple ways: serve with whipped cream flavored
with orange marmalade, raspberry or strawberry jam, currant jelly, or Log Cabin Syrup.
Chocolate Velvet C r e a m • Festive enough for the
proudest occasion. It can be made long before the party.
CHOCOLATE MASQUERADE PUDDING
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in dou-
3 cups milk ble boiler. When chocolate is melted, beat
1/3 cup sugar with rotary egg beater until blended. Com-
4 tablespoons cornstarch bine sugar, cornstarch, and salt; add small
14 teaspoon salt amount of chocolate mixture, stirring until
2 egg yolks, slightly beaten smooth; return to double boiler and cook
1 teaspoon vanilla until thickened, stirring constantly. Con-
2 egg whites tinue cooking 10 minutes, stirring occasion-
4 tablespoons sugar ally. Add egg yolks gradually, stirring well;
14 cup Baker's Coconut, Premium Shred cook 2 minutes longer, stirring constantly.
Add vanilla and turn into greased baking
dish. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beat-
ing after each addition until sugar is blended. Then continue beating until mixture will
stand in peaks. Pile lightly on chocolate mixture and sprinkle with coconut. Bake in
moderate oven (350° F.) 1 5 minutes, or until delicately browned. Serve warm or cold.
Serves 6. This pudding may be baked in individual custard cups, if desired.
F R O Z E N D I S H E S
C H O C O L A T E ICE BOX CAKE
4 squares Baker's Unsweetened Chocolate • Melt chocolate in top of double boiler.

Vz cup sugar Add sugar, salt, and water, stirring until
Dash of salt sugar is dissolved and mixture is blended.
1/4 cup hot water Remove from boiling water; add egg yolks,
4 egg yolks one at a time, beating thoroughly after each
1 teaspoon vanilla addition. Place over boiling water and cook
4 egg whites, stiffly beaten 2 minutes, or until thickened, stirring con-
1 cup cream, whipped stantly. Remove from boiling water; add
2 dozen lady fingers vanilla and fold into egg whites. Chill. Fold
in whipped cream. Line bottom and sides of
mold with lady fingers. Turn chocolate mixture into mold and place remaining lady
fingers on top. Chill 12 to 24 hours in refrigerator. Unmold. Serves 8. If desired, add
y cup finely cut walnut meats to chocolate mixture before turning into mold.
C H O C O L A T E PA R FA IT
A cup sugar
3 • Bring sugar and water to a boil and boil
3A cup water until a small amount of syrup forms a soft
3 egg whites, stiffly beaten ball in cold water, or spins a long thread
3 squares Baker's Unsweetened when dropped from tip of spoon (238° F.).
Chocolate, melted and cooled Pour syrup in fine stream over egg whites,
2 cups cream, whipped beating constantly. Continue beating until
2 teaspoons vanilla mixture is cool. Add chocolate and blend;
fold in cream and vanilla. Turn into freez-
ing trays of automatic refrigerator and let stand 3 to 4 hours. Or turn mixture into mold,
filling it to overflowing; cover with waxed paper and press cover tightly down over
paper. Pack in equal parts ice and salt 3 to 4 hours. Serve with whipped cream, if desired.
Makes 1 y quarts parfait. Serve this gala dessert for company occasions.
CHOCOLATE SUNDAES
• Mocha Pecan Sundae. Serve coffee ice cream with Regal Chocolate Sauce (page 47)
and garnish with pecan meats, chopped or in halves.
• Hot Fudge Sundae. Serve Chocolate Ice Cream (page 35), or vanilla ice cream with
Hot Fudge Sauce (page 46). T o p with chopped nuts or Baker's Coconut, plain or
toasted, if desired. Arrange 2 Chocolate Macaroons (page 22) in each glass for variety.
• Caramel Chocolate Sundae. Serve caramel ice cream with Fluffy Chocolate Sauce
(page 47) or Hot Fudge Sauce (page 46). T o p with whipped cream, if desired.
• Marshmallow Mint Sundae. Serve Chocolate Ice Cream (page 35) with Marshmallow
Mint Sauce (page 46) and top with Hot Fudge Sauce (page 46).
• Coconut Snowball Sundae. Pour Regal Chocolate Sauce (page 47) in shallow sherbet
glass, covering bottom. Shape vanilla ice cream into ball; roll in Baker's Coconut,
Southern Style, and place in sherbet glass. Toast coconut, if desired. T o vary this sun-
dae, substitute chopped walnuts, pecans, or blanched almonds for coconut.
Chocolate Ice Cream • Right off the dasher with
that fine homemade flavor. There is nothing any better.
C H O C O L A T E ICE CREAM
1 cup sugar rotary egg beater until blended. Combine
ks teaspoon salt olate mixture and cook until thickened, stir-
2 eggs, slightly beaten ring constantly. Then continue cooking 5
4 cups light cream minutes, stirring occasionally. Add small
2 tablespoons vanilla amount of mixture to eggs, stirring vigor-
ously; return to double boiler and cook 2
minutes longer, stirring constantly. Cool. Add cream and vanilla. Turn into freezer and
freeze until stiff, using 8 parts ice to I part salt. Turn freezer crank very slowly at first,
then rapidly. Remove dasher and pack down ice cream. Cover with waxed paper, adjust
lid, and fit cork into hole at top; repack solidly with mixture of 4 parts ice to 1 part salt,
covering can well. Let stand several hours to ripen, draining and repacking, if neces-
sary. This makes a smooth, rich, full-flavored chocolate ice cream. Serve it plain or with
Hot Fudge Sauce (page 46). Makes 2 quarts ice cream.
P I E S A N D T A R T S
PIE C R U S T
2V2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add salt, and sift
VI teaspoon salt again. Cut in shortening until pieces are
2
A cup cold shortening about size of small peas. Add water, a small
V3 cup cold water (about) amount at a time, mixing lightly. Wrap in
waxed paper; chill thoroughly. Roll y i inch
thick on slightly floured board. Line pie plates. T o bake, prick, or line with waxed paper
and fill with rice during first 10 minutes of baking. Bake in hot oven (450° F.) 15
minutes. Makes enough pastry for two 9-inch shells, or fifteen 3>£-inch tart shells.
SANTIAGO CHOCOLATE PIE
31/2 cups milk boiler. When chocolate is melted, beat with
% cup sugar rotary egg beater until blended. Combine
A cup sifted Swans Down Cake Flour
2 sugar, flour, and salt; add small amount of
VA teaspoon salt chocolate mixture, stirring until smooth;
1 egg or 2 egg yolks, beaten return to double boiler and cook until thick-
2 tablespoons butter ened, stirring constantly. Then continue
1 VL teaspoons vanilla cooking 10 minutes, stirring occasionally.
1 baked 9-inch pie shell Add egg gradually, stirring vigorously; cook
2 minutes longer, stirring constantly. Re-
VL cup cream, whipped and sweetened move from boiling water; add butter and
VA cup chopped raisins or dates vanilla. Cool slightly and turn into pie shell.
VA cup broken nut meats Chill. Before serving, cover with sweetened
whipped cream to which raisins or dates
and nuts have been added; pile lightly, from edge in. Or omit fruit and nuts in whipped
cream, and sprinkle with Baker's Coconut, Southern Style, plain or toasted.
CHOCOLATE TARTLETS
4 tablespoons cornstarch sugar, cornstarch, and salt; add gradually
VA teaspoon salt to chocolate mixture and cook until thick-
2 egg yolks, well beaten ened, stirring constantly; continue cooking
1 tablespoon butter 10 minutes, stirring occasionally. Add egg
VI cup seedless raisins yolks, stirring vigorously and cook 2 min-
utes
1/2 cup chopped walnut meats longer. Add butter, raisins, nuts, and
1 teaspoon vanilla vanilla. Cool slightly; turn into tart shells.
8 baked tart shells Chill. Cover with whipped cream and grate
chocolate on top, if desired; or top with a
meringue. Makes 8 tartlets. Individual tartlets make an attractive luncheon dessert.
T o make meringue, beat 2 egg whites until foamy. Add 4 tablespoons sugar, adding
2 tablespoons at a time, and beating thoroughly. Continue beating until mixture stands
in peaks. Pile lightly on filled tarts. Bake in moderate oven (350° F.) 15 minutes.
Chocolate Cream Pie and Tartlets • Bedecked with
whipped cream or tawny meringue. W h o can resist them?
C H O C O L A T E C R E A M PIE
2Vi cups milk boiler. When chocolate is melted, beat with
Vi teaspoon salt olate mixture and cook until thickened, stir-
2 egg yolks, slightly beaten ring constantly; then continue cooking 10
2 tablespoons butter minutes, stirringoccasionally. Add egg yolks
1 teaspoon vanilla gradually, stirring vigorously; cook 2 min-
1 baked 9-inch pie shell utes longer. Add butter and vanilla. Cool.
Turn into pie shell. Beat egg whites until
2 egg whites foamy throughout; add sugar, 2 tablespoons
4 tablespoons sugar at a time, beating after each addition until
sugar is blended. Then continue beating
until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350° F.)
15 minutes. Sprinkle y i cup Baker's Coconut, Premium Shred, over meringue before
browning, if desired. Or substitute whipped cream for meringue.
N E W D E S S E R T S
C H O C O L A T E C R E S T E D C U S T A R D PIE
VL recipe Pie Crust (page 36) • Line a deep 9-inch pie plate with pastry,
4 eggs, slightly beaten rolled y i inch thick, allowing pastry to ex-
VL cup sugar tend 1 inch beyond edge. Fold edge back to
VA teaspoon salt form standing rim; flute with fingers. Com-
3 cups milk bine eggs, sugar, salt, milk, and vanilla.
1 teaspoon vanilla Pour into pie shell. Bake in hot oven (450°
F.) 20 minutes; decrease heat to moderate
2 tablespoons sugar (35°° F.) and bake 10 to 15 minutes longer,
1 square Baker's Unsweetened or until firm.
Chocolate, melted Add sugar to chocolate; then add water,
2 tablespoons hot water 1 tablespoon at a time, stirring until well
blended. Pour over pie filling, place in slow
oven (300° F.), and bake 7 to 10 minutes k ;er, or until chocolate is set. Cool thoroughly
before serving. This is an attractive new iy to use chocolate with a custard pie.
DUCHESS CHOCOLATE PUDDING
1 VL squares Baker's Unsweetened Chocolate • Melt chocolate in top of double boiler.

W i tablespoons melted butter Remove from fire. Add butter, sugar, flour,
Vs cup confectioners' sugar egg yolks, vanilla, and salt. Blend. Fold
VL tablespoon flour lightly into egg whites. Turn into greased
2 egg yolks, slightly beaten mold, filling % full. Cover tightly and steam
Few drops vanilla 30 minutes. Serve hot with Regal Chocolate
Dash of salt Sauce (page 47). Serves 6. (Servings are
2 egg whites, stiffly beaten small as pudding is rich.) M a y also be served
with frozen whipped cream rosettes, made
by forcing whipped cream through pastry tube or bag, decorating with bits of cherry
or citron, then freezing in tray of automatic refrigerator.
C H O C O L A T E FUDGE DROPS
1VL cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
VL teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter thoroughly, add sugar gradually, and
4 tablespoons butter or other shortening cream together well. Add egg and beat thor-
Va cup brown sugar, firmly packed oughly ; then chocolate and blend. Add flour,
1 egg,unbeaten alternately with milk, a small amount at
2 squares Baker's Unsweetened a time, beating after each addition until
Chocolate, melted smooth. Add vanilla and nuts. Drop from
VL cup sour milk or buttermilk teaspoon on ungreased baking sheet and
1 teaspoon vanilla bake in moderate oven (350° F.) 15 min-
VL cup broken walnut meats utes. Use pecan or almond meats instead of
walnut meats, or substitute chopped rai-
sins or dates for nuts,if desired. Makes4 dozen small drops. These little cookies, so quick
to mix, have many uses, and are favorites with old and young, For special occasions,
spread with Chocolate Orange Frosting (page 41), or a fluffy frosting.
BE AN A R T I S T
WHEN Y O U F R O S T A C A K E
• When you take up your spatula to frost a cake you have a golden
opportunity to satisfy any secret longing you may have to be an artist.
You can achieve almost any effect your fancy dictates. You may use a
smooth, shiny chocolate frosting, that delicately outlines the contours of
the moist luscious cake underneath & & a fluffy frosting that will stand up
in flippant peaks, or curve in dreamy swirls & it or a creamy mixture that
you can train to lie in velvety ribbon-like folds.
• These recipes tell just how to make all sorts! Seven Minute
Frostings cooked over hot water it it butter frostings ideal for light sponge
cakes it it Chocolate Wonder Frosting that keeps moist, made with cream
cheese. And wherever Baker's Unsweetened Chocolate is used, it helps
to produce that satin-like finish which is the mark of perfection.
• Be sure your cake is cold and free from loose crumbs before you
start to frost it. Place upon a level surface and work quickly. Frost sides
of cake first—spreading lightly down from top edge. Then fill in center
top and work out to edges, making swirls or folds with a silver spoon or
spatula. For layer cakes, frost between layers first, then frost sides, keep-
ing edges even. Frost top last, from the center out. If cooked fudge frost-
ing becomes too stiff, set it over boiling water; this will soften the frosting
mixture and keep it plastic while it is being used.
WHAT'S A PUDDING WITHOUT A SAUCE?
• With a good collection of sauce recipes you can make all sorts
of surprising and delicious changes in a basic recipe for a simple pudding
or a frozen dessert. Y o u will find a well chosen group in this section it it
creamy custard sauce or tart fruit sauce that will add the finishing touch to
a hot chocolate pudding. Exciting chocolate sauces with a dash of pepper-
mint AT it or with nuts, raisins, or coconut. Make no mistake it it a clever
hostess knows her sauces! She knows that the sauce should not mask the
flavor of her dessert, but should accent it, blend with it, or add needed
richness and moistness. That is why she chooses her sauces with care.
Q U I C K F R O S T I N G S
C H O C O L A T E BUTTER FROSTING
4 tablespoons butter • Cream butter; add part of sugar gradu-

2 cups sifted confectioners' sugar ally, blending after each addition. Add va-
Vz teaspoon vanilla nilla, dash of salt, and chocolate, and mix
1 Vi squares Baker's Unsweetened well. Add remaining sugar, alternately with
Chocolate, melted milk, until of right consistency to spread.
3 tablespoons milk (about) Beat after each addition until smooth.
M a k e s enough frosting to cover tops of two
9-inch layers, or top and sides of 8x8x2 inch cake, or about 2 dozen cup cakes.
MOCHA CREOLE FROSTING
Vs cup butter ® Cream butter thoroughly, add part of

4 cups sifted confectioners' sugar sugar gradually, blending after each addi-
Vi teaspoon vanilla tion. Add vanilla, salt, and chocolate, and
!4 teaspoon salt mix well. Add remaining sugar, alternately
1 square Baker's Unsweetened with coffee, until of right consistency to
Chocolate, melted spread. Beat after each addition until
Vs cup strong coffee (about) smooth. Makes enough frosting to cover
tops and sides of twro 9-inch layers, or top
and sides of 8x8x2-inch cake (generously), or about 3 dozen cup cakes of medium size.
BITTERSWEET C H O C O L A T E FROSTING
8 squares Baker's Unsweetened Chocolate • Melt chocolate in double boiler. Bring

1 cup sugar sugar and water to a boil. Cool until luke-
V3 cup water warm. Add gradually to chocolate, stirring
until blended. Cool, stirring occasionally.
Makes enough frosting to cover tops and sides of two 9-inch layers, or tops of two 8x8-
inch cakes, or about 2 dozen cup cakes. This frosting is especially suitable for white or
plain cakes. (If sweeter frosting is desired, use cups sugar.)
CHOCOLATE WONDER FROSTING
3ounces (1 package) cream cheese • Soften cream cheese with milk. Add sugar,
2to 3 tablespoons milk one cup at a time, blending after each addi-
2cups sifted confectioners' sugar tion. Add chocolate and salt and beat until
2squares Baker's Unsweetened smooth. Makes enough frosting to cover
Chocolate, melted tops of two 8-inch layers, or top and sides
Dash of salt of 8x8x2-inch cake, or about 2 dozen cup
cakes. Double the recipe to cover tops and
sides of two 9-inch layers. This frosting, when tightly covered, may be kept in refrig-
erator several days before using. It is a most useful frosting for it spreads and swirls
very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box
cakes, or for cakes that must be stored.
All-around Chocolate Frosting • In folds, swirls, and
figure eights. You can teach your spatula several tricks.
ALL-AROUND CHOCOLATE FROSTING
4 tablespoons butter • Cream butter well; add part of sugar grad-

3 cups sifted confectioners' sugar ually, blending after each addition. A d d va-
l nilla, salt, and chocolate, and mix well. A d d
A teaspoon yanilla
VA teaspoon salt remaining sugar, alternately with milk, un-
3 squares Baker's Unsweetened til of right consistency to spread, beating
Chocolate, melted after each addition until mixture is smooth.
4 tablespoons hot milk (about) M a k e s enough frosting to cover tops and
sides of two 9-inch layers, or top and sides
of 8x8x2-inch cake (generously), or about 3 dozen cup cakes.
This frosting and other butter frostings of similar type, which hold their shape, are
often used for decorating cakes. T o make flowers or special motifs, force through pastry
tube or bag, filling tube or bag only half full of frosting at a time.
• Chocolate Orange Frosting. Use recipe for All-around Chocolate Frosting, adding 3
teaspoons grated orange rind to butter before creaming. Substitute 4 tablespoons
orange juice for milk and omit vanilla. T o make a smooth frosting, add grated orange
rind to juice and let stand 10 minutes; drain and use juice only.
C R E A M Y F R O S T I N G S
CLEVER JUDY FROSTING
1 cup sifted confectioners' sugar • Combine ingredients in order given, beat-

1 egg or 2 egg yolks ing with rotary egg beater until blended.
A cup milk
] Place bowl in pan of cracked ice or ice water
Vl teaspoon vanilla and continue beating until of right consis-
2 to 4 squares Baker's Unsweetened tency to spread (about 3 minutes). Makes
Chocolate, melted enough frosting to cover tops of two 9-inch
1 tablespoon softened butter layers, or top and sides of 8x8x2-inch cake.
This frosting may be made without ice when
4 squares of chocolate are used, and I is beaten 5 minutes.
HUNGARIAN CHOCOLATE FROSTING
3 squares Baker's Unsweetened Chocolate • Melt chocolate in double boiler. Remove

1 Vi cups confectioners' sugar from boiling water, add sugar and water,
2Vi tablespoons hot water and blend. Add egg yolks, one at a time,
3 egg yolks beating well after each. Add butter, a table-
4 tablespoons butter spoon at a time, beating thoroughly after
each amount. Makes enough frosting to
cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake (gener-
ously), or top and sides of ioxiox2-inch cake. An excellent frosting for using left-over
e g g yolks. (To make y of the recipe use 1 whole egg.)
2
MOCHA FROSTING
3 tablespoons butter • Cream butter; add part of sugar gradu-

2 cups sifted confectioners' sugar ally, blending after each addition. Add re-
2 tablespoons strong coffee (about) maining sugar, alternately with coffee, until
Dash of salt of right consistency to spread; add salt.
Spread between layers and on top of cake.
Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8x8x2-inch
cake, or about 2 dozen cup cakes.
SOFT C H O C O L A T E FROSTING
1V4 cups milk boiler. When chocolate is melted, beat with
4 tablespoons Swans Down Cake Flour sugar, flour, and dash of salt; add gradu-
2 tablespoons butter ally to chocolate mixture and cook until
1 teaspoon vanilla thickened, stirring constantly; then con-
tinue cooking 5 minutes, stirring occasion-
ally. Remove from boiling water; add butter and vanilla. Cool and spread on cake.
Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of
8x8x2-inch cake. This frosting may be used as a filling for eclairs or cream puffs.
C R E A M Y F R O S T I N G S
SIMPLE C H O C O L A T E FROSTING
VA cups sifted confectioners' sugar • Add sugar gradually to egg white, beat-
1 egg white, unbeaten ing with a spoon until smooth. Add vanilla
Vi teaspoon vanilla and chocolate and beat until well blended.
1 square Baker's Unsweetened Makes enough frosting to cover top of 8x8-
Chocolate, melted i n c h cake, or about I dozen cup cakes, or 4
dozen tiny cream puffs or eclairs. Double
the recipe for 12 large eclairs or cream puffs. This simple frosting is quick and practical
to make when only a small amount of frosting is desired.
FUDGE FROSTING
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
V/2 cups milk flame. Cook until mixture is smooth and
3 cups sugar blended, stirring constantly. Add sugar,
Dash of salt salt, and corn syrup; stir until sugar is dis-
3 tablespoons light corn syrup solved and mixture boils. Continue boiling,
3 tablespoons butter without stirring, until a small amount of
V/2 teaspoons vanilla mixture forms a very soft ball in cold water
(2320 F.). Remove from fire. Add butter
and vanilla. Cool to lukewarm ( n o ° F.). Beat until of right consistency to spread. If
necessary, place over hot water to keep so t while spreading. Makes enough frosting to
cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake.
CARAMEL FROSTING
IV2 cups brown sugar, firmly packed • Bring sugars and milk to a boil, stirring
1V2 cups granulated sugar constantly. Boil, without stirring, until a
V/2 cups milk small amount of syrup forms a very soft
2 tablespoons butter ball in cold water (232 0 F.). Add butter.
Cool to lukewarm ( n o ° F.); beat until
thick, creamy, and of right consistency to spread. If necessary, place over hot water to
keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch
layers, or top and sides of 8x8x2-inch cake, or 2 dozen cup cakes.
SOUR C R E A M FROSTING
2 cups sugar • Bring sugar and cream to a boil, stirring

1 cup sour cream constantly. Boil, without stirring, until a
1 teaspoon vanilla small amount of syrup forms a very soft
V2 cup chopped walnut meats ball in cold water (232 0 F.). Cool to luke-
warm ( n o ° F.); beat until creamy and of
right consistency to spread. Add vanilla and nuts, spread quickly. If necessary, place
over hot water to keep soft while spreading. Makes enough frosting to cover tops of
two 9-inch layers, or top and sides of 8x8x2-inch cake, or 18 cup cakes.
FLUFFY F R O S T I N G S
SEVEN MINUTE FROSTING
2 egg whites, unbeaten • Combine egg whites, sugar, water, and

U/2 cups sugar corn syrup in top of double boiler, beating
5 tablespoons water with rotary egg beater until thoroughly
1 VL teaspoons light corn syrup mixed. Place over rapidly boiling water,
1 teaspoon vanilla beat constantly with rotary egg beater,
and cook 7 minutes, or until frosting will
stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to
spread. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and
sides of 8x8x2-inch cake (generously), or about 2 dozen cup cakes.
• Coconut Seven Minute Frosting. Spread Seven Minute Frosting on cake, sprinkling
with 1 can Baker's Coconut, Southern Style, while frosting is still soft.
• Marshmallow Frosting. Add 1 cup marshmallows, quartered, to Seven Minute Frosting,
folding them lightly into frosting just before it is put on cake.
• Orange Seven Minute Frosting. Omit corn syrup and substitute 3 tablespoons orange
juice for 3 tablespoons water in recipe for Seven Minute Frosting. Flavor with y i tea-
spoon grated orange rind and 2 drops almond extract instead of vanilla.
• Peppermint Frosting. Use recipe for Seven Minute Frosting. Color a delicate shell-
pink by adding a very small amount of red coloring, and flavor to taste with oil of pep-
permint (only a few drops are necessary).
• Burnt Sugar Frosting. Use recipe for Seven Minute Frosting, substituting 2 table-
spoons caramelized sugar syrup for vanilla. Fold in chopped toasted almonds, if desired.
FELICITY FROSTING
2 egg whites, unbeaten • Combine egg whites, sugar, salt, and

2 cups brown sugar, firmly packed water in top of double boiler, beating with
Dash of salt rotary egg beater until thoroughly mixed.
7 tablespoons water Place over rapidly boiling water, beat con-
stantly with rotary egg beater, and cook 7
minutes, or until frosting will stand in peaks. Remove from fire, but allow to remain
over hot water, and beat 2 minutes longer. Place over cold water and continue beating
3 minutes. Makes enough frosting to cover top and sides of two 9-inch layers, piling
frosting high on top, or tops and sides of three 9-inch layers.
COCONUT MOROCCO FROSTING
2 egg whites, unbeaten • Combine egg whites, sugar, salt, and

V/2 cups brown sugar, firmly packed water in top of double boiler, beating with
Dash of salt rotary egg beater until thoroughly mixed.
5 tablespoons water Place over rapidly boiling water, beat con-
1 square Baker's Unsweetened stantly with rotary egg beater, and cook 7
Chocolate, melted and cooled minutes, or until frosting will stand in
1 teaspoon vanilla peaks. Remove from boiling water; fold in
1 can Baker's Coconut, Southern Style chocolate and vanilla. Do not beat mix-
ture. Spread on cake, sprinkling with coco-
nut while frosting is soft. Makes enough frosting to cover tops and sides of two 9-inch
layers, or top and sides of 8x8x2-inch cake, or about 2 dozen cup cakes.
Ambassador Coconut Cake • With luscious Chocolate
Seven Minute Frosting and fronds of lacy white coconut.
CHOCOLATE SEVEN MINUTE FROSTING
1 recipe Seven Minute Frosting (page 4 4 ) • Prepare Seven Minute Frosting, stirring
3 squares Baker's Unsweetened Chocolate, in chocolate with vanilla. Do not beat mix-
melted and cooled ture. Makes enough frosting to cover tops
and sides of two 9-inch layers. T o make
Chocolate Coconut Frosting, sprinkle y can Baker's Coconut, Southern Style, over
cake while frosting is soft. If desired, toasted coconut may be used. Or, for delicious
Chocolate Almond Frosting, sprinkle with y C U P toasted sliced blanched almonds.
BITTERSWEET COATING
2 squares Baker's Unsweetened Chocolate • Melt chocolate and butter over hot water
2 teaspoons butter and blend. Cool slightly and pour as coat-
ing over cakes which have been frosted
with Seven Minute or Felicity Frosting (page 44), letting chocolate cover top entirely
and run down on sides to give shadow or silhouette effect on sides of cake.
FLAVOR A C C E N T S
HOT F U D G E SAUCE
1 VI squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
1 cup milk flame. Bring to a boil and cook until mix-
1 cup sugar ture is smooth and blended, stirring con-
2 tablespoons light corn syrup stantly. Add sugar, dash of salt, and syrup,
VI teaspoon vanilla and stir until sugar is dissolved and mix-
ture boils; continue boiling, without stirring,
until a small amount of sauce forms a jellied mass in cold water (220° F.). Add vanilla.
Serve hot on ice cream or other desserts; or serve cold. Makes 1 } i cups sauce.
M A R S H M A L L O W MINT SAUCE
Vi cup sugar • Bring sugar and water to a boil and boil

VA cup water to a thin syrup (230° F.). Syrup will not be
8 marshmallows, cut in small pieces thick enough to spin a thread. Remove
1 egg white, stiffly beaten from fire; add marshmallows and let stand
VA teaspoon peppermint extract until marshmallows are melted, pressing
Green coloring them under syrup. Pour syrup slowly over
egg white, beating until mixture is cool.
Add peppermint extract and enough coloring to make sauce a delicate green. Makes 1 cup.
SUNSHINE FOAMY SAUCE
VA cup brown sugar, firmly packed • Sift sugar. Add sugar to egg yolk; beat
1 egg yolk until light. Add salt to egg white; beat until
Dash of salt - f$&my throughout. Add remaining sugar, 1
1 egg white tablespoon at a time, beating well after
VA cup cream, whipped each addition; then beat until stiff. Com-
Vi teaspoon vanilla bine egg yolk and egg white mixtures. Fold
in whipped cream and vanilla. Makes I
cups sauce. This sauce is especially good on baked or steamed puddings.
LUSCIOUS ORANGE SAUCE
V2 cup sugar • Combine sugar, flour, and dash of salt in

3 tablespoons Swans Down Cake Flour top of double boiler; add water and egg yolk,
Va cup water mixing thoroughly. Place over rapidly boil-
1 egg yolk, slightly beaten ing water and cook 10 minutes, stirring con-
1 tablespoon butter stantly. Remove from boiling water; add
V2 cup orange juice butter, fruit juices, and rinds. Serve hot or
2 tablespoons lemon juice cold. Makes 1 % cups sauce. This tart sauce
VA teaspoon grated orange rind combines well with chocolate flavor in
VA teaspoon grated lemon rind steamed, baked, or molded puddings, and
with dessert waffles. It may be poured over
reheated left-over cake, such as sponge. plain, or chocolate cake, for a dessert.
Chocolate Peppermint Cake • Two luscious flavors
that belong together. The recipe is given on page 8.
REGAL C H O C O L A T E SAUCE
2 squares Baker's Unsweetened Chocolate • Add chocolate to water and place over
6 tablespoons water low flame, stirring until blended. Add sugar
VL cup sugar and salt and cook until sugar is dissolved
Dash of salt and mixture very slightly thickened, stir-
3 tablespoons butter ring constantly. A d d butter and vanilla.
VA teaspoon vanilla Serve hot on ice cream, cakes, or puddings,
or serve cold. Makes about I cup sauce.This
Regal Chocolate Sauce will add flavor and richness to simple desserts. B y the addition
of raisins, nuts, and coconut, it may be used to make other luscious chocolate sauces.
• Fluffy Chocolate Sauce. Fold 4 tablespoons Regal Chocolate Sauce into cup cream,
whipped. This sauce may be used as filling for cream puffs; fill just before serving.
• Chocolate Mint Sauce. Add about teaspoon peppermint extract to Regal Chocolate
Sauce. Serve hot or cold and garnish dish with fresh mint leaves, if desired.
• Chocolate Candy Sauce. Add crushed peppermint candy to Regal Chocolate Sauce,
varying the amount as desired. Serve hot or cold. Garnish dish with additional crushed
candy. Use just enough to complement and not mask the flavor of chocolate.
C A K E F I L L I N G S
CHOCOLATE CREAM FILLING
1 VI squares Baker's Unsweetened Chocolate • Acid chocolate to milk and heat in double
1 cup milk boiler. When chocolate is melted, beat with
6 tablespoons sugar rotary egg beater until blended. Combine
2 tablespoons Swans Down Cake Flour sugar, flour, and salt; add gradually to
VA teaspoon salt chocolate mixture and cook until thickened,
1 egg yolk, slightly beaten stirring constantly; continue cooking io
VL tablespoon butter minutes, stirring occasionally. Add egg
VI teaspoon vanilla yolk, stirring vigorously; cook 2 minutes
longer, stirring constantly. Remove from
boiling water; add butter and vanilla, and cool. Makes I Vi cups filling, or enough
filling to spread between two 9-inch layers, or for 2 y to 3 dozen small sponge cakes.
WHIPPED CREAM FILLING
4 tablespoons sugar • Combine sugar, dash of salt, chocolate,

1 square Baker's Unsweetened Chocolate and 2 tablespoons cream, and heat in double
1 cup cream, whipped boiler. When chocolate is melted and sugar
VL teaspoon vanilla dissolved, beat with rotary egg beater until
blended. Remove from boiling water; cool,
Fold into whipped cream; add vanilla. zes 2 cups filling. Use also as topping.
C R E A M PUFF F I L L I N G
VA cup sugar • Combine sugar, flour, and dash of salt in

2 tablespoons Swans Down Cake Flour top of small double boiler; add milk and
/A cup milk
3 egg yolk, mixing thoroughly. Place over
1 egg yolk, slightly beaten boiling water and cook 10 minutes, stirring
VL teaspoon vanilla constantly. Cool; add flavoring. Makes y
cup filling, or enough filling for 4 dozen
tiny cream puffs or eclairs. Double the recipe for 12 large eclairs or cream puffs.
FRUIT NUT FILLING
cup chopped dates • Combine dates, raisins, sugar, and water

V3 cup chopped raisins in saucepan. Cook over low flame 15
VA cup sugar minutes, or until thick enough to spread,
1 cup water stirring constantly. Cool; add nuts, lemon
V3 cup broken walnut meats juice and rind. Chill before spreading.
1 tablespoon lemon juice Makes about I y cups filling, or enough
1 teaspoon grated lemon rind filling to spread between two 9-inch layers.
Double the recipe to make enough filling to
spread between three 9-inch layers. This filling is especially good with chocolate c a k e —
the flavor of the fruit and nuts makes a delicious combination with chocolate. For a
dessert-cake variation, spread filling on squares of cake and top with whipped cream.
CANDY M A K I N G
WITH CHOCOLATE
• When a batch of candy is in the making a festive air pervades

the kitchen. Candy making is one of the happiest traditions in the art of
cookery. And in candy making we find another of chocolate's successes.
But it is not only because of its flavor that chocolate and candy are affini-
ties. The very composition of Baker's Unsweetened Chocolate is a real
factor in making creamy candies smoother and in keeping them fresh
and creamy. And to all chewy or hard candies it helps to give that shiny
satin-like finish that makes these so tempting.
HELPFUL SUGGESTIONS FOR HOME CANDY MAKERS
o In making creamy candies stir mixture only until it boils. In

making cold water tests, remove pan from heat while testing. Cool to
lukewarm ( n o ° F.) before beating. A candy thermometer simplifies all
candy making because it gives the exact temperature of the mixture; if
using a thermometer, test it in boiling water (212 0 F.) to check accuracy.
• In making chewy or hard candies use deep pans to allow for boil-
ing-up. Stir frequently to prevent mixture from sticking to bottom of pan.
Wipe down, with a damp cloth, any crystals which may form on sides of
pan. As mixture thickens boil more slowly and stir constantly to prevent
burning. Pour mixture into pans without scraping. Scraping is likely to
produce grainy streaks and give an unpleasant texture to the candy.
USE BAKER'S DOT CHOCOLATE FOR DIPPING
• Home candy makers use Baker's Dot Chocolate, Semi-sweet,

for dipping and coating candies, and for Chocolate Clusters that can be
made in a moment, from nuts, raisins, and other fruits. Dot Chocolate
was especially developed for this purpose it it slightly sweetened and ex-
ceptionally rich in cocoa butter. Because of its high fat content it melts
quickly, and is thus easy to handle. When it hardens it produces that high
glossy finish which gives a really professional touch to home-made candies.
In preparing Dot Chocolate for candies, melt it over lukewarm water.
F U D G E—C A R A M E L S
CREAMY CHOCOLATE FUDGE
2 squares Baker's Unsweetened Chocolate • Add chocolate to water and milk and
l/2 cup water place over low flame. Cook until mixture is
1/2 cup evaporated milk smooth and blended, stirring constantly.
1 cup granulated sugar Add sugars and salt, and stir until sugars
Vz cup brown sugar, firmly packed are dissolved and mixture boils. Continue
Dash of salt boiling, without stirring, until a small
2 tablespoons butter amount of mixture forms a very soft ball in
1 teaspoon vanilla c ° l d water (232 0 F.). Remove from fire;
1 cup broken nut meats add butter and vanilla. Cool to lukewarm
(1 io° F.); then beat until mixture begins to
thicken and loses its gloss. Add nuts. Turn at once into greased pan, 8x4 inches. When
firm, cut in squares. Makes 18 large pieces. Double recipe for large pan, 8x8 inches.
M a n y different flavors such as orange, wintergreen, peppermint, or cinnamon may
be added to a chocolate fudge recipe. Use walnuts, pecans, almonds, pistachios, or
cashews in Creamy Chocolate Fudge; or substitute peanut butter, coconut, or raisins
for nuts. Or add candied cherries, pineapple, figs, and raisins (rinsed, dried, chopped).
CHOCOLATE CARAMELS
1 cup sugar • Combine sugar, corn syrup, chocolate,

% cup light corn syrup salt, and y i cup cream. Place over low
3 squares Baker's Unsweetened Chocolate flame and stir constantly until sugar is dis-
i/4 teaspoon salt solved and mixture boils. Continue boiling
1 Vi cups heavy cream until a small amount of mixture forms a
soft ball in cold water (238° F.), stirring
constantly. Add y i cup cream and again boil to 238° F., stirring constantly. Add
remaining y i cup cream and boil slowly until a small amount of mixture forms a firm
ball in cold water (246° F.), stirring constantly. Remove from fire; pour into slightly
buttered pan, 8x4 inches. Do not scrape pan. Let stand until cold. Mark with knife in
yi-'mch squares and turn out on cold slab, turning top side up; cut in squares, using
full length of long, sharp blade. Let stand in cool place 2 to 3 hours to dry. Wrap each
caramel in waxed paper. Makes 40 caramels.
• Chocolate Nut Caramels. Add 1 cup broken nut meats (pecans, walnuts, or blanched
almonds) to Chocolate Caramels just before pouring mixture into pan.
• Chocolate Coconut Caramels. Add 1 can Baker's Coconut, Southern Style, to Choco-
late Caramels just before pouring mixture into pan. Use toasted coconut, if desired.
CHOCOLATE PEANUT CLUSTERS
8 squares Baker's Dot Chocolate • Melt chocolate over warm water. Add
V/2 cups roasted peanuts, skinned nuts, stirring until well coated. Drop from
teaspoon on waxed paper and keep in cool
place until firm. Makes 2y£ dozen clusters. Walnuts, pecans, cashews, or blanched
almonds may also be used to make Chocolate Nut Clusters.
• Chocolate Raisin Clusters.Substitute cups seedless raisins for peanuts, in above
recipe. Rinse and dry thoroughly before adding to melted chocolate.
Chocolate Fudge • Let's have a party for our crowd
with punch, perky favors, and fudge — thick and creamy.
CHOCOLATE FUDGE
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk; cook until mix-
A cup milk
3 ture is blended, stirring constantly. Add
2 cups sugar sugar and salt, and stir until mixture boils.
Dash of salt Continue boiling, without stirring, until a
2 tablespoons butter small amount of mixture forms a very soft
1 teaspoon vanilla ball in cold water (232° F.). Add butter and
vanilla. Cool to lukewarm ( n o ° F.); beat
until mixture thickens and loses its gloss. Turn at once into greased pan, 8x4 inches.
When cold, cut in squares. Makes 18 large pieces. Double recipe for large pan, 8x8
inches. For best results do not attempt to make more than a double recipe at one time.
• Chocolate Nut Fudge. Add 1 cup broken nut meats (walnuts, pecans, or almonds) to
Chocolate Fudge just before turning into pan.
• Coconut Fudge. Add I can Baker's Coconut, Southern Style, to Chocolate Fudge just
before turning into pan. Use toasted coconut, if desired.
• Marshmallow Fudge. Cut 16 marshmallows (4 ounces) in halves; arrange in greased
pan, 8x4 inches, placing cut sides up. Turn beaten Chocolate Fudge over marshmallows.
TAFFY— D I V I N I T Y
CHOCOLATE FONDANT
2 cups sugar • Combine sugar, water, and corn syrup;

1V4 cups water bring to boil, stirring constantly until sugar
2 tablespoons light corn syrup is dissolved. Cover and cook 3 minutes;
1 teaspoon vanilla then remove cover and continue boiling,
2 squares Baker's Unsweetened without stirring, until a small amount of
Chocolate, melted syrup forms a soft ball in cold water (238°
F.). Wash down sides of pan occasionally
with damp cloth. Pour out on cold, wet, large platter, porcelain table top, or marble
surface. Cool to lukewarm ( n o ° F.) and work with paddle or spatula until white and
creamy. Add vanilla and knead until smooth. Shape into ball; make indentation in top
and pour about % of chocolate into it. Knead until chocolate is blended. Repeat until
all chocolate is used. Store in tightly covered jar to ripen. If fondant begins to dry out,
cover with damp cloth. Makes 1 pound and 2 y i ounces fondant.
• Chocolate Nut Patties. Shape Chocolate Fondant into small balls; flatten balls slightly
and press half nut meat into each. Makes 3 dozen patties.
• Chocolate Balls. A d d 1 cup finely cut raisins to Chocolate Fondant. Knead and shape
in balls; roll in chopped nut meats or toasted Baker's Coconut. Makes 6 dozen balls.
• Chocolate Slices. Add pi cup finely cut dates or raisins, and ^ cup nuts or Baker's
Coconut to Chocolate Fondant. Knead; shape in small rolls. Wrap in waxed paper;
chill. When firm, cut in >^-inch slices. Makes about i ^ i pounds candy.
• Nut Brown Dollars. Add y i cup each finely cut raisins and nut meats to Chocolate
Fondant. Knead; shape in rolls. Chill. Cut in ^ - i n c h slices. Makes about 1Y^ pounds.
CHOCOLATE MOLASSES TAFFY
1 cup brown sugar, firmly packed • Combine sugar, corn syrup, water, mo-
V3 cup corn syrup lasses, salt, and butter. Place over low
¥2 cup water flame and stir constantly until mixture
1 cup molasses boils. Continue boiling until a small amount
J/4 teaspoon salt of syrup becomes brittle in cold water
2 tablespoons butter (290° F.), stirring frequently to prevent
4 squares Baker's Unsweetened scorching. Pour on greased platter or mar-
Chocolate, melted ble slab. Pour chocolate over candy. As
1 tablespoon vanilla candy cools on edges, fold edges towards
center with spatula; add vanilla and con-
tinue folding until candy is cool enough1 to handle. Pull until cold. Stretch out in long
rope and cut with scissors into pieces of desired size. Makes 5 dozen i-inch pieces.
ROCKY ROAD CANDY
8 squares Baker's Dot Chocolate • Melt chocolate in double boiler. Line bot -
10 marshmaliows, cut in quarters torn of pan, 8x4 inches, with waxed paper.
V2 cup broken walnut meats Arrange marshmaliows on this and sprinkle
nuts over top, filling in all spaces. Pour
melted chocolate over all. Cool. When firm, mark in squares. Makes 2 dozen pieces.
Use blanched almonds, plain or toasted, pecans, cashews, or peanuts, if desired.
Chocolate Divinity, Nut Patties, Chocolate Taffy • New
flavors, old favorites — a g a y trio for the c a n d y box.
CHOCOLATE DIVINITY
2 cups sugar • Boil y i cup sugar and Y cup water until

2 a small amount of syrup forms a slightly
/i cup water
Vl cup light corn syrup firm ball in cold water (240° F.). While
2 egg whites, stiffly beaten this mixture is boiling, bring remaining
3 squares Baker's Unsweetened sugar and water and the corn syrup to a
Chocolate, melted and cooled boil and boil until a small amount of syrup
1 teaspoon vanilla forms a hard ball in cold water (252 0 F.).
1 cup broken pecan meats Remove first syrup (240° F.) from fire and
Dash of salt cool slightly; pour slowly over egg whites,
beating constantly until mixture loses its
gloss ( l Y minutes). Then add second syrup (252 0 F.), slowly, beating as before. When
nearly cool, fold in chocolate; add vanilla, nuts and salt, beating until candy holds its
shape. Turn into greased pan, 8x8 inches. Cool until firm. C u t in pieces, 1x1^2 inches.
Makes Y A dozen pieces. Use other nuts as desired.
• Chocolate Coconut Divinity. Substitute Baker's Coconut, Southern Style, plain or
toasted, for nuts in recipe above. Candied pineapple, figs, and dates may be added.
C O N F E C T I O N S
B R A Z I L NUT SLICES
2 squares Baker's Unsweetened Chocolate • Melt chocolate and butter in saucepan

2 tablespoons butter over hot water; add sugar, mixing thor-
2 cups sugar oughly; then salt, syrup, and milk; mix
Dash of salt well. Place over low flame and bring to
1 cup Log Cabin Syrup boiling point, stirring constantly; then
Vz cup milk boil, without stirring, until a small amount
1 teaspoon vanilla of mixture forms a soft ball in cold water
1 cup Brazil nut meats, coarsely cut (238° F.). Remove from fire; add vanilla.
and toasted Cool to lukewarm ( n o ° F.); then beat
until mixture begins to thicken and loses
its gloss. Add nuts; shape into rolls; cut in diagonal slices. Keep moist by wrapping in
waxed paper and storing in a tight con tainer. Makes two 15-inch rolls. Walnut and
pecan meats may be substituted for Bra zil nuts in this recipe.
RELIANCE FUDGE
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
3A cup milk flame. Cook until mixture is smooth and
1 tablespoon light corn syrup blended, stirring constantly. Add corn
2 cups sugar syrup, sugar, and salt, and stir until sugar
Dash of salt is dissolved and mixture boils. Continue
2 tablespoons butter boiling, without stirring, until a small
1 teaspoon vanilla amount of mixture forms a soft ball in cold
water (234 0 F.). Remove from fire; add
butter and vanilla. Cool to lukewarm ( n o ° F.); then beat until mixture begins to
thicken and loses its gloss. Turn at once into greased pan, 8x4 inches. When cold, cut
in squares. Makes 18 large pieces.
The use of corn syrup in this recipe makes a creamy fudge that is less likely to become
sugary or grainy. Do not use more than the amount specified. This is an especially
useful recipe for children or inexperienced candy makers.
CARAMEL FUDGE ROLL
1 recipe Chocolate Caramels (page 5 0 ) • Prepare Chocolate Caramel mixture and

1 recipe Creamy Chocolate Fudge (page 50) pour into two slightly greased 8x8-inch
pans. When cold remove from pans. Pre-
pare Creamy Chocolate Fudge mixture, beating until thick; then spread evenly on
sheets of caramel, using of fudge for each. Roll tightly as for jelly roll and wrap in
waxed paper; let stand several hours to harden. Cut crosswise in J^-inch slices, or cut in
diagonal slices. Chocolate Fudge (page 51), or Reliance Fudge (above) may be substi-
tuted for Creamy Chocolate Fudge in this recipe. Makes 5 dozen slices.
• Caramel Fondant Roll. Substitute plain sugar fondant for Creamy Chocolate Fudge
in above recipe. Sprinkle I cup chopped nut meats into two slightly greased 8x8-inch
pans. Pour Chocolate Caramel mixture over nuts. When cold remove from pans and
spread evenly with fondant. Roll tightly as for jelly roll and wrap in waxed paper. Let
stand several hours to harden. Cut crosswise in J^-inch slices. Makes 5 dozen slices.
R O M A N C E LIES IN
A CUP OF CHOCOLATE
• The story of chocolate is a fascinating and romantic one! Cortez

discovered it in Mexico in 1519, where it was used as a beverage by the
Aztecs. He carried back some of the cacao beans to Spain, and this new
and delicious beverage soon became the Spanish national drink. By the
time of Marie Antoinette, chocolate, as a beverage, had become the sen-
sation of the courts, the most fashionable drink of Europe, and its prestige
had spread to civilized America as well.
• The Walter Baker chocolate mills in Dorchester, Mass., occupy
the original site of the little factory bought by Dr. Baker in 1780. The
charming portrait of the dainty little Chocolate Girl that appears on all
Walter Baker products, is that of a real person, Babette, who served in a
quaint chocolate shop in Vienna. Handsome Prince Ditrichstein came to
sip his chocolate there, and stayed to woo and marry her. His betrothal
gift to her was this famous portrait by Liotard, o f ' ' L a Belle Chocolatiere,"
the Chocolate Girl, who now stands for the best in all chocolate products.
• We, of today, know the lure of a fragrant, foamy cup of hot
chocolate, or a tall, frosty glass on a hot day. But chocolate means more
than something good to drink. It means energy it it a healthful stimulus
to appetites it it soothing nourishment at night to tired nerves. Chocolate
combines so well in beverages with milk and eggs that a chocolate drink
can constitute the main part of a simple meal. It is an ideal "hurry-up' 1
or "fill-in" food because it is so easy to prepare.
• All our recipes for beverages give complete instructions for
combining chocolate with liquid. You will find the flavor of hot choco-
late improved if it stands a short time before serving. Beat vigorously
with a rotary egg beater to give a smooth drink with a foamy top. The
recipe for Chocolate Syrup made with egg yolks gives an excellent base
for all chilled chocolate drinks. The egg yolks prevent the cocoa butter
from separating out when added to cold liquid, and increase the food value
of the syrup. This syrup will keep for several days in a cool place. Use
chilled milk for cold beverages. If ice is used, add more Chocolate Syrup. 55
H O T B E V E R A G E S
HOT CHOCOLATE
2 squares Baker's Unsweetened Chocolate ® Add chocolate to water in top of double

1 cup water boiler and place over low flame, stirring
3 tablespoons sugar until chocolate is melted and blended. Add
Dash of salt sugar and salt and boil 4 minutes, stirring
3 cups milk constantly. Place over boiling water. Add
milk gradually, stirring constantly; then
heat. Just before serving, beat with rotary egg beater until light and frothy. Serves 6.
• Iced Chocolate. Cool Hot Chocolate; pour over cracked ice in tall glasses. Stir well to
blend and chill. T o p each glass with sweetened whipped cream. Serves 4.
RECEPTION CHOCOLATE
2 squares Baker's Unsweetened Chocolate • Add chocolate to water in top of double

4 cups water boiler and place over direct heat, stirring
Vi cup sugar until chocolate is blended. Combine sugar,
2 tablespoons flour flour, and salt; add gradually to chocolate
Dash of salt mixture and boil 3 minutes, stirring con-
4 cups milk stantly. Place over rapidly boiling water.
Add milk, stirring until smooth; cook 10
minutes, stirring occasionally. Beat with rotary egg beater until light and fluffy. Serves
10. T o make Spanish Chocolate, flavor with a dash of cinnamon.
BRAZILIAN CHOCOLATE
2 squares Baker's Unsweetened Chocolate • Add chocolate to coffee in top of double

1 cup strong coffee boiler and place over low flame, stirring
3 tablespoons sugar until chocolate is blended. Add sugar and
Dash of salt salt, and boil 4 minutes, stirring con-
3 cups of milk stantly. Place over boiling water. Add milk,
stirring constantly; then heat. When hot,
beat with rotary egg beater until light and frothy. Cool. Pour over cracked ice in tall
glasses. T o p with 1 tablespoon whipped cream. Serves 4. Or serve hot and top each cup
with plain or whipped cream, if desired.
QUICK CHOCOLATE SYRUP
7 squares Baker's Unsweetened Chocolate • Melt chocolate in top of double boiler.

1V3 cups sweetened condensed milk Remove from boiling water; add condensed
1 cup hot water milk and stir well. Add water gradually,
VL cup sugar stirring constantly; then sugar, stirring
until dissolved. Pour in jar, cover tightly,
and place in refrigerator. Syrup can be kept for a week or 10 days. Use 2 tablespoons
chocolate syrup for 1 cup milk. Makes 3 cups syrup. This Quick Chocolate Syrup is con-
venient to use for hot or iced chocolate drinks. It may be substituted for Chocolate
Syrup (page 58) in the same amounts.
French Chocolate • And a tray of dainties at tea time
— with the low table drawn up close to a friendly fire.
FRENCH CHOCOLATE
2Vi squares Baker's Unsweetened Chocolate • Add chocolate to water and place over
11/2 cup water low flame, stirring until chocolate is melted
¥4 cup sugar a n d blended. Add sugar and salt and boil
Dash of salt 4 minutes, stirring constantly. Cool. Fold

Vz cup cream, whipped l n t o cream. Place one rounding tablespoon
6 cups hot milk °f chocolate mixture in each serving cup
and pour hot milk over it, filling the cup.
Stir well to blend and serve at once. Serves 8. This chocolate mixture also makes an
excellent sauce. It may be served hot as hot fudge sauce on ice cream or puddings.
When used as sauce, omit whipped cream.
French Chocolate is a hot chocolate, de luxe. It is especially suitable for entertaining
when the serving is done by the hostess, and makes an effective, gracious ceremony of
afternoon refreshments. Accompaniments for this delicious beverage should be light and
dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are
excellent to serve. Let this rich, satisfying French Chocolate do the honors at your
next p a r t y — a bridge luncheon, afternoon, evening, or after-theatre party. 57
I C E D B E V E R A G E S
CHOCOLATE SYRUP
4 or 5 squares Baker's Unsweetened • Melt chocolate over hot water; cool to

Chocolate lukewarm. Add sugar to water, stirring
1 cup sugar until sugar is dissolved; cool to lukewarm.
2/3 cup hot water Add syrup to egg yolks, one-fourth at a
2 egg yolks, slightly beaten time, beating well after each addition; add
chocolate in same way. Then continue
beating I minute, or until slightly thickened.Turn into jar, cover tightly; place in refrig-
erator. Syrup will keep several days. Use 2 tablespoons syrup for I cup milk. Makes 2 cups.
This syrup can be made with scalded milk instead of hot water, if desired.
C H O C O L A T E MILK S H A K E
1 cup chilled milk • Add milk slowly to syrup, stirring con-

2 tablespoons Chocolate Syrup (above) stantly. Beat or shake well. Pour into tall
or Quick Chocolate Syrup (page 56) glass. If cracked ice is used, serve at once;
or add more Chocolate Syrup if ice is per-
mitted to melt. Serves I. Add a dash of cinnamon, if desired.
MINTED CHOCOLATE

2 tablespoons Chocolate Syrup (above) stantly. Add flavoring, and beat or shake
2 or 3 drops peppermint extract well. Pour into tall glass. T o p with cream
2 tablespoons whipped cream and serve with a sprig of mint. If poured
over cracked ice to chill, serve at once; or
add more Chocolate Syrup if ice is permitted to melt. Serves I.
C H O C O L A T E MALTED MILK
2 tablespoons malted milk powder • Add malted milk powder to Chocolate

2 tablespoons Chocolate Syrup (above) Syrup, stirring until smooth and thor-
1 cup chilled milk oughly blended. Add milk slowly, stirring
constantly. Beat or shake well. Pour into
tall glass. Serves I. This makes an especially nutritious beverage.
CHOCOLATE EGGNOG

3 tablespoons Chocolate Syrup (above) stantly; add to egg, and beat or shake well.
1 egg, well beaten Pour into tall glass. Serves I. For a very
fluffy eggnog, beat egg yolk and white sep-
arately; fold in egg white last. Flavor with cinnamon or nutmeg, as desired.
Chocolate Syrup • Brings a s o d a fountain home.
Here are frosty Eggnog, Minted Chocolate, Mocha Float.
FROSTED CHOCOLATE
1 cup chilled milk • Add milk to syrup, stirring constantly.

2 tablespoons Chocolate Syrup (page 58) Add ice cream; beat or shake to blend.
or Quick Chocolate Syrup (page 5 6 ) Pour into tall glass. Serves I.
Chocolate Ice Cream (page 3 5 ) • Chocolate Soda. Add y cup each milk and
carbonated water or ginger ale to 2 table-
spoons syrup, stirring slightly. Add ice am and serve at once.
CHOCOLATE MOCHA FLOAT

2 tablespoons Chocolate Syrup (page 5 8 )stantly. Beat or shake well. Pour into tall
or Quick Chocolate Syrup (page 5 6 ) glass. Add ice cream. Serves I.
Coffee ice cream • Postum Broadway Float. Dissolve I y
teaspoons Instant Postum in 2 teaspoons
hot water; add to Chocolate Mocha Float, substituting vanilla for coffee ice cream.
A WISE HOSTESS
SELECTS FINE INGREDIENTS
• Any food you prepare is only as good as the ingredients that

you put into it. No amount of skill in the method of preparation can make
up for lack of quality. So, just as you have chosen Baker's Unsweetened
Chocolate, the finest and purest you can buy, you must be sure to use
good eggs and fresh, sweet shortening, a fine grade of granulated sugar,
and flavoring extracts of the best.
• Two of the most important baking ingredients are flour and
baking powder ft ft and in using the recipes in this book, it is very im-
portant that you should use the kind specified. All flours are not alike;
they are not all suited to every need. And different baking powders be-
have differently; all cannot be used in the same amounts. We strongly
advise against substitution with either of these important ingredients.
QUALITY FLOUR FOR BETTER BAKING
• Swans Down Cake Flour, the original cake flour, is specified for
all cakes and most of the other baked products in this book. It is made
from soft winter wheat which contains tender, pliable gluten. Only the
choice inner kernels of the wheat are used, and they are ground and
reground, sifted and resifted until the flour particles are very fine and
uniform. It is the combined effect of this tender, delicate gluten, so
responsive to quick leavens, and the superfine and uniform milling of
this perfect flour which builds the feathery, fine, even structure of the
perfect cake, and gives it a tender, melting crumb.
• Its use in cakes, pastries, and many quick breads insures a
fineness of texture that cannot be matched by ordinary flour. Even the
most economical cake made with Swans Down Cake Flour will have the
fine, tender crumb of a luxury cake. This fact makes the use of Swans
Down a real economy. The quality of Swans Down Cake Flour never
varies because of the high standard of fineness required by its manufac-
turers, and its expert and carefully regulated milling. Furthermore, every
run of flour is given a practical baking test before it is packaged.
A WISE H O S T E S S S E L E C T S F I N E INGREDIENTS
t In order to always have accurate measurements of flour, sift

it once before measuring. Flour tends to pack on standing. In fact, I
cup of unsifted flour may vary from cups to i p i cups of sifted
flour. To measure, lift the sifted flour lightly into the measuring cup with
a spoon or scoop, and level off with straight edge of knife.
PERFECT LEAVENING—TO PROTECT YOUR BAKING
• Calumet Baking Powder has been used in all recipes containing

baking powder. Calumet has a double leavening action, the result of a
combination of two gas-releasing ingredients. The first action begins
during the mixing, as soon as liquid is added to the dry ingredients. The
second action is held in reserve until released by the heat of the oven.
These two leavening actions, perfectly timed and balanced, make
Calumet not only unusually efficient, but also very economical.
• Calumet shoidd be used in smaller amounts than many other bak-
ing powders. The usual proportion is I level teaspoon per cup of sifted
flour. In a number of the chocolate recipes in this book, however, slightly
larger amounts are used, because of the additional starch which choco-
late adds to the mixture. If you use the recipes in this book with another
baking powder, use, for each cup of flour, amounts as recommended by the
manufacturer of that particular baking powder.
C O C O N U T — F R I E N D L Y WITH CHOCOLATE
• Baker's Coconut: Fluffy Coconut is a standby for the hostess

who wishes to add flavor and decorative charm to her cakes and pies and
simple desserts. Baker's Coconut, Southern Style, is a fresh-grated
coconut, slightly sweetened and packed, without coconut milk, in air-
tight cans. It has the moistness and flavor of the fresh nut meat. Its
delicate, lacy, snowy shreds, make it a perfect topping for frostings
and desserts. Baker's Coconut, Premium Shred, is sugar-cured, finely
shredded coconut, put up in a triple-sealed, moisture-proof package that
keeps it fresh. In recipes calling for coconut, either style may be used,
but the kind best adapted to each recipe has been specified.
OTHER FINE
WALTER BAKER PRODUCTS
• Baker's Breakfast Cocoa. Widely known and widely used, this

cocoa's fine reputation has been built on unvarying quality. Its rich,
ruddy color is the natural hue of a full rich cocoa. It differs from Baker's
Unsweetened Chocolate only in the amount of cocoa butter present, for
cocoa is chocolate with half the cocoa butter removed. Baker's Breakfast
Cocoa contains more than 22% natural cocoa butter, which complies
with the United States government requirement for "breakfast" cocoa,
the highest possible grade. Because cocoa is so frequently used for
children, its purity and quality are of great importance.
• Baker's Dot Chocolate—Semi-sweet. An excellent semi-sweet choc-

olate specially prepared for home candy making. Extra cocoa butter and
sugar added to a special blend of rich cacao beans make Dot the perfect
f
dipping chocolate. Because of its flavor and smoothness, it is a favorite

eating chocolate. It is also used for quick frosting and chocolate sauce.
• Baker's German's Sweet Chocolate. A secret blend of chocolate
with sugar and extra cocoa butter added—sweeter than Dot and much
sweeter than Baker's Unsweetened Chocolate. A popular eating choco-
late. It takes its name from a man named German, on the Walter Baker
staff, who developed this special blend.
• Baker's Caracas Sweet Chocolate. A sweet eating chocolate ow-

ing its huge popularity to the flavor of a special selection of the famous
Caracas cacao bean — a delicious, costly bean imported from Venezuela.
• Baker's Milk Chocolate Bar—Plain and with Almonds. An ex-

cellent sweet milk chocolate bar, made of a rich blend of choice cacao
beans, milk, and cane sugar. Nutritious, wholesome, and delicious.
• Other eating chocolates in the Baker line: Sweet Chocolate Tab-

lets, Brilliants, Farmington Chocolate, Post's Bran Chocolate. Wherever
you see an eating chocolate with the Baker name—in stores, on news
stands, or in vending machines—you may know that it has the same high
Baker standard of quality which has been maintained for over 150 years.
INDEX
BAKER'S B R E A K F A S T C O C O A 6,62 CAKES (Continued)

BAKER'S D O T C H O C O L A T E . . . 49,62 Mahogany Cake 15
BAKER'S U N S W E E T E N E D C H O C O L A T E . 4 Marble C a k e s 13, 16
for beverages 55 Prize Devil's Food C a k e 8
how to melt 7, 27 Red Devil's Food C a k e 8
in cake baking 6, 7 Sour C r e a m Devil's Food C a k e . . . . 8
in candy making 49 S p o n g e C a k e s , Chocolate . . . . 16, 17
BEVERAGES 55-59 Two-step Devil's Food C a k e . . . . 20
Brazilian Chocolate 56 Upside Down C a k e s 18, 19
Chocolate Eggnog 58, 59 CALUMET B A K I N G POWDER . . . . 61
Chocolate Malted Milk 58 CANDIES 49-54
Chocolate Milk Shake 58 Brazil Nut Slices 54
Chocolate Mocha Float 59 C a r a m e l Fondant Roll 54
Chocolate S o d a 59 C a r a m e l Fudge Roll 54
Chocolate Syrup 55, 58, 59 C h o c o l a t e Balls 52
French Chocolate 57 Chocolate Caramels 50
Frosted Chocolate 59 C h o c o l a t e Coconut C a r a m e l s . . . . 50
Hot Chocolate 56, 57 C h o c o l a t e Coconut Divinity . . . . 53
Iced Chocolate 56, 58, 59 C h o c o l a t e Divinity 53
Minted Chocolate 58, 59 Chocolate Fondant 52
Postum Broadway Float 59 C h o c o l a t e Fudge 51
Quick Chocolate Syrup 56 C h o c o l a t e Molasses Taffy . . . . 52, 53
Reception Chocolate 56 Chocolate Nut Caramels 50
CAKES 6-20, 45, 47 C h o c o l a t e Nut Fudge 51
A l a d d i n Chocolate C a k e 10 Chocolate Nut Patties 52, 53
Ambassador Coconut C a k e . . . . 10,45 Chocolate Peanut Clusters 50
Angel Food C a k e , Marble 16 Chocolate Raisin Clusters 50
Bittersweet Layer C a k e 12 Chocolate Slices 52
Black C h o c o l a t e C a k e 20 Coconut Fudge 51
C a r a m e l Devil's Food C a k e 9 C r e a m y C h o c o l a t e Fudge 50
Chocolate Dessert C a k e 20 Fondant, C h o c o l a t e 52
Chocolate Fruit C a k e 14,15 Fudge, C h o c o l a t e 50,51,54
Chocolate Fudge C a k e 11 Marshmallow Fudge 51
Chocolate Layer C a k e , Favorite . . 12, 13 Nut Brown Dollars 52
Chocolate Marshmallow Loaf . . . . 14 Reliance Fudge 54
Chocolate Nut Loaf 14 Rocky Road C a n d y 52
Chocolate O r a n g e C a k e 11 Taffy, C h o c o l a t e Molasses . , . . 52,53
Chocolate Peppermint C a k e . . . 8, 47 COCONUT, BAKER'S 61
Chocolate Ribbon C a k e 12 C O N F E C T I O N S , see C a n d i e s
Chocolate S p o n g e C a k e 16 C O O K I E S , see Small C a k e s
Chocolate S p o n g e Roll 17 DESSERTS 18, 19, 20, 26-35,38
Chocolate Tier C a k e 17 Bread Puddings 30
Chocolate Upside Down C a k e . . . 19 C a r a m e l C h o c o l a t e Sundae . . . . 34
Creole S p o n g e C a k e 16 C h o c o l a t e Bread Pudding 30
Devil's Food C a k e s 8,9,20 Chocolate C a r a m e l Custard . . . . 28
Favorite Chocolate Layer C a k e . . 12,13 Chocolate Charlotte Russe 18
Frosted Chocolate Marble C a k e . . . 13 Chocolate Coconut Souffle 30
Fruited Chocolate W e d g e s 18 Chocolate C o t t a g e Pudding . . . . 32
Fudge Pecan Layer C a k e 10 Chocolate Cream Molds 28
INDEX
DESSERTS (Continued) FROSTINGS (Continued)

C h o c o l a t e Dessert C a k e 20 Mocha Frosting 42
C h o c o l a t e Dessert Waffles 24 O r a n g e Seven Minute Frosting . . . 44
C h o c o l a t e Ice Box C a k e 34 Peppermint Frosting 44
C h o c o l a t e Ice C r e a m 35 Seven Minute Frostings 44, 45
Chocolate Masquerade Pudding . . . 33 Simple Chocolate Frosting 43
Chocolate Parfait 34 Soft Chocolate Frosting 42
C h o c o l a t e Pudding 29 Sour C r e a m Frosting 43
Chocolate Souffle 31 W o n d e r Frosting, Chocolate . . . . 40
Chocolate Sundaes 34 FROZEN DESSERTS 34,35
Chocolate T a p i o c a Cream 28 INGREDIENTS 60
Chocolate Upside Down C a k e . . . . 19 LEAVENING 61
Chocolate Velvet Cream 32, 33 MEASURING 7,61
Coconut S n o w b a l l Sundae 34 PASTRIES 24,27,36-38
Duchess C h o c o l a t e Pudding . . . . 38 C h o c o l a t e Cream Pie 37
Fruited C h o c o l a t e W e d g e s 18 Chocolate Crested Custard Pie . . . 38
Hot Fudge Sundae 34 Chocolate Tartlets 36, 37
Ice Box C a k e , Chocolate 34 Eclairs or Cream Puffs 24
Marshmallow Mint Sundae 34 Pie Crust 36
Mocha Pecan Sundae 34 S a n t i a g o Chocolate Pie 36
Souffles, Chocolate 30, 31 SAUCES 39,46-47
Steamed C h o c o l a t e Puddings . . . 32, 38 C h o c o l a t e C a n d y Sauce 47
Surprise Dessert C a k e s . . . . . . 18 Chocolate Mint Sauce 47
T a p i o c a C r e a m , Chocolate 28 Fluffy Chocolate Sauce 47
Tip-top Crumb Pudding . . . . . . 30 Hot Fudge Sauce 46
Topsy-turvy C a k e s 18 Luscious O r a n g e Sauce 46
FILLINGS 48 Marshmallow Mint Sauce 46
Chocolate C r e a m Filling 48 Regal Chocolate Sauce 47
Cream Puff Filling 48 Sunshine Foamy Sauce 46
Fruit Nut Filling 48 SMALL CAKES 18,21-25,38
W h i p p e d C r e a m Filling 48 Brownies 22, 23
FROSTINGS 39-45 Chocolate Cookies 22
All-around Chocolate Frosting . . . 41 Chocolate Dessert Waffles 24
Bittersweet Chocolate Frosting . . . 40 Chocolate Fudge Drops 38
Bittersweet C o a t i n g 45 Chocolate Ice Box Cookies 24
Burnt S u g a r Frosting 44 Chocolate Indians 22
C a r a m e l Frosting 43 Chocolate Macaroons 22, 23
C h o c o l a t e Butter Frosting 40 Chocolate Nut Tea C a k e s 23
C h o c o l a t e O r a n g e Frosting 41 Chocolate Pin Wheels 25
C h o c o l a t e Seven Minute Frosting . . 45 Chocolate T e a Puffs 24
C h o c o l a t e W o n d e r Frosting . . . . 40 Eclairs or C r e a m Puffs 24
C l e v e r Judy Frosting 42 Ice Box C o o k i e s , Chocolate . . . . 24
Coconut Morocco Frosting 44 Macaroons, C h o c o l a t e 22, 23
Coconut Seven Minute Frosting . . . 44 Nut T e a C a k e s , Chocolate 23
Felicity Frosting 44 Surprise Dessert C a k e s 18
Fudge Frosting 43 Topsy-turvy C a k e s 18
Hungarian C h o c o l a t e Frosting . . . . 42 Waffles, Chocolate Dessert 24
Marshmallow Frosting 44 SWANS DOWN CAKE FLOUR . . . 60
Mocha C r e o l e Frosting 40 WALTER BAKER'S PRODUCTS . . 4,62

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CONSUMER SERVICE DEPARTMENT

First Edition, 2 n d Ptg. 211. C o p y r i g h t 1936 b y G e n e r a l F o o d s C o r p o r a t i o n . Printed in U. S. A .

ADVENTURES IN CHOCOLATE COOKERY 3

PLAY THE ROLE OF GRACIOUS HOSTESS 4

THE HOSTESS BAKES A CHOCOLATE CAKE . . . . . 6

Recipes for Chocolate Cakes 8

LITTLE CAKES FOR INFORMAL MOMENTS . 21

Recipes for Small Cakes and Cookies 22

DESSERTS TAKE O N A MAGIC G O O D N E S S 26

Recipes for Chocolate Desserts 28

BE AN ARTIST WHEN YOU FROST A CAKE 39

Recipes for Frostings, Fillings, and Sauces . . . 40

CANDY MAKING WITH CHOCOLATE , 49

Recipes for Chocolate Candies 50

ROMANCE LIES IN A CUP OF CHOCOLATE . . . . . 55

Recipes for Chocolate Beverages 56

A WISE HOSTESS SELECTS FINE INGREDIENTS . . . . 60

OTHER FINE WALTER BAKER PRODUCTS 62

• M y share in the preparation of this master book of Baker's

Famous Chocolate Recipes has been an interesting and delightful task.

For through all of my years of varied experience in cookery—as a student,

as a teacher, and as a busy mother—working with chocolate has pleased

me most. And of course it is Baker's Chocolate that I have always used.

For there is something so irresistible about each richly gleaming bar of

pure, fragrant Baker's Chocolate, that the very sight of it tempts me to

put on my apron and make something new and delicious!

• There is ample proof that American housewives have known

little diary which belonged to my husband's great-great-grandmother.

day, using the precious Baker's Chocolate purchased for me in Boston

town. Rufus and Abigail gave generous expression to their pleasure."

this practical, helpful book.

• I am grateful to all of you for the enthusiasm and loyalty which

one common interest—the happiness and contentment of our own families!

• Every woman wants to play the role of gracious and popular

RECIPES FOR EVERY OCCASION

A CHOCOLATE FAMOUS FOR QUALITY

• It is especially important that you always use real chocolate, if

favorite of American women for generations, because they have learned

YOUR BOOK OF MASTER RECIPES

• Here, then, is your book of chocolate cookeryftft a book designed

RECIPES FOR PERFECT CHOCOLATE CAKES

• An ideal chocolate cake cannot be made simply by adding choco-

SECRETS THAT INSURE SUCCESS

• The making of a cake, once it is started, should be a continuous

MEASURE A C C U R A T E L Y . .. BEAT WELL

• Always measure all ingredients accurately, and remember that all

RED D E V I L ' S F O O D CAKE

PRIZE DEVIL'S FOOD CAKE

SOUR CREAM DEVIL'S FOOD CAKE

DEVIL'S FOOD CAKE

FUDGE P E C A N LAYER CAKE

AMBASSADOR COCONUT CAKE

ALADDIN CHOCOLATE CAKE

CHOCOLATE FUDGE CAKE

FAVORITE C H O C O L A T E LAYER CAKE

BITTERSWEET LAYER CAKE

CHOCOLATE RIBBON CAKE

FROSTED C H O C O L A T E MARBLE CAKE

CHOCOLATE MARSHMALLOW LOAF

MARBLE ANGEL FOOD CAKE

CREOLE SPONGE CAKE