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 glace frosting.

GLACE 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.

CHOCOLATE GLACE

After making a glace 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.

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with
washed butter. Over these dredge powdered sugar. Melt in a cup one ounce
of Walter Baker & Co.'s Premium No. 1 Cho