ht minutes stir the sugar with
a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is
thick. Put it in a small saucepan, and place on the fire in another pan
of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an eclair, and dip the top in the hot chocolate.
Place on a plate, and continue until all the eclairs are "glaced." They
will dry quickly. Do not stir the sugar after the first half minute, and
do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.

CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard.
Gradually beat into this one cupful of sugar; then add one-fourth of a
teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one
well-beaten egg, and half a teaspoonful of soda dissolved in two
tablespoonfuls of milk. Stir in about two cupfuls and a half of flour.
Roll thin, and, cutting in round cakes, bake in a rather quick oven. The
secret of making good cookies is the use of as little flour as will
suffice.

CHOCOLATE GINGERBREAD

Mix in a large bowl one cupful of molasses, half a cupful of sour milk
or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful
of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold
water; add this and two tablespoonfuls of melted butter to the mixture.
Now stir in two cupfuls of sifted flour, and finally add two ounces of
Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted
together. Pour the mixture into three well-buttered, deep tin plates,
and bake in a moderately hot oven for about twenty minutes.

VANILLA ICING

Break the white of one large egg into a bowl, and gradually beat into it
one cupful of confectioners' sugar. Beat for three minutes, add half a
teaspoonful of vanilla extract, and spread thinly on the cakes.

CHOCOLATE ICING

Make a vanilla icing, and add one tablespoonful of cold water to it.
Scrape fine one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
and put it in a small iron or granite-ware saucepan, with two
tablespoonfuls of confectioners' sugar and one tablespoonful of hot
water. Stir over a hot fire until smooth and glossy, then add another
tablespoonful of hot water. Stir the dissolved chocolate into the
van