For six people, use one quart of milk, two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of
sugar, and two tablespoonfuls of hot water.
Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to
heat in the double-boiler. When the milk comes to the boiling point, stir in the
cornstarch and cook for ten minutes. Have the chocolate cut in fine bits, and put it
in a small iron or granite-ware pan; add the sugar and water, and place the pan over
a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot
milk, and beat the mixture with a whisk until it is frothy. Or, the chocolate may be
poured back and forth from the boiler to a pitcher, holding high the vessel from
which you pour. This will give a thick froth. Serve at once.
If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk
is used, substitute water for the milk named above and add three tablespoonfuls of
condensed milk when the chocolate is added.
Chocolate Vienna Style
Use four ounces of Walter Baker & Co.’s Vanilla Chocolate, one quart of milk,three tablespoonfuls of hot water, and one tablespoonful of sugar.
Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and
when it has been heated to the boiling point, put the chocolate, sugar and water in a
small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir
this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a
tablespoonful of whipped cream in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but in that case use a
teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of
Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved
by pouring boiling water on it. For this reason it is often prepared at the table. A
small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on
this is poured two-thirds of a cup of boiling water, and milk or cream is added to
suit the individual taste. This is very convenient; but cocoa is not nearly so good
when prepared in this manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls
of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on
the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually
pour the hot water upon them, stirring all the time. Place the saucepan on the fire
and stir until the contents boil. Let this mixture boil for five minutes; then add the
boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few
grains of salt and half a teaspoonful of vanilla extract may be added.
Chocolate Layer Cake
Beat half a cupful of butter to a cream, and gradually beat into it one cupful of
sugar. When this is light, beat in half a cupful of milk, a little at a time, and one
teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a
teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour
and whites of eggs alternately into the mixture. Have three deep tin plates well
buttered, and spread two-thirds of the batter in two of them.
Into the remaining batter stir one ounce of Walter Baker & Co.’s Premium No. 1
Chocolate, melted, and spread this batter in the third plate. Bake the cakes in a
moderate oven for about twenty minutes. Put a layer of white cake on a large plate,
and spread with white icing. Put the dark cake on this, and also spread with white
icing. On this put the third cake. Spread with chocolate icing.
TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and
one of water, and boil gently until bubbles begin to come from the bottom—say,
about five minutes. Take from the fire instantly. Do not stir or shake the sugar
while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs
that have been beaten to a stiff froth, beating the mixture all the time. Continue to
beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds
of this as a white icing, and to the remaining third add one ounce of melted
chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be
placed in a pan of boiling water.
For two sheets of cake, use three ounces of Walter Baker & Co.’s Premium No. 1
Chocolate, three eggs, one cupful and three-fourths of sifted pastry flour, one
cupful and three-fourths of sugar, half a cupful of butter, half a cupful of milk, half
a teaspoonful of vanilla extract, one teaspoonful and a half of baking powder.
Grate the chocolate. Beat the butter to a cream, and gradually beat in the sugar.
Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate,
and finally the flour, in which the baking powder should be mixed. Pour into two
well buttered shallow cake pans. Bake for twenty-five minutes in a moderate oven.
Frost or not, as you like.
Chocolate Marble Cake
Put one ounce of Walter Baker & Co.’s Chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes;or, the cake can be baked in a sheet and iced with a chocolate or white icing.
Chocolate Glace Cake
Beat to a cream a generous half cupful of butter, and gradually beat into this one
cupful of sugar. Add one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate,
melted; also two unbeaten eggs. Beat vigorously for five minutes; then stir in half a
cupful of milk, and lastly, one cupful and a half of flour, with which has been
mixed one generous teaspoonful of baking powder. Flavor with one teaspoonful of
vanilla. Pour into a buttered, shallow cake pan, and bake for half an hour in a
moderate oven. When cool, spread with glacé frosting.
GLACÉ FROSTING. Put half a cupful of sugar and three tablespoonfuls of water
in a small saucepan. Stir over the fire until the sugar is nearly melted. Take the
spoon from the pan before the sugar really begins to boil, because it would spoil the
icing if the syrup were stirred after it begins to boil. After boiling gently for four
minutes, add half a teaspoonful of vanilla extract, but do not stir; then set away to
cool. When the syrup is about blood warm, beat it with a wooden spoon until thick
and white. Now put the saucepan in another with boiling water, and stir until the
icing is thin enough to pour. Spread quickly on the cake.
After making a glacé frosting, dissolve one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate in a cup, and put it with the frosting, adding also a tablespoonful of boiling water.