illa icing.

CHOCOLATE PROFITEROLES

Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for eclairs, save that instead of one tablespoonful of sugar
three must be used.

As soon as the paste is cooked, beat in the melted chocolate. When cold,
add the eggs, and beat until light. Drop this batter on lightly buttered
pans in round cakes, having about a dessertspoonful in each cake. Bake
for about twenty minutes in a moderately hot oven. Serve either hot or
cold, with whipped cream prepared the same as for Filling No. 1 for
eclairs. Heap the cream in the center of a flat dish, and arrange the
profiteroles around it.

CHOCOLATE ICE-CREAM

For about two quarts and a half of cream use a pint and a half of milk,
a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, two eggs, and two heaping
tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful
of the sugar in a bowl; add the eggs, and beat the mixture until light.
Stir this into the boiling milk, and cook for twenty minutes, stirring
often.

Scrape the chocolate, and put it in a small saucepan. Add four
tablespoonfuls of sugar (which should be taken from the second cupful)
and two tablespoonfuls of hot water. Stir over a hot fire until smooth
and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the
fire and add the remainder of the sugar and the cream, which should be
gradually beaten into the hot mixture. Set away to cool, and when cold,
freeze.

CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of
powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine,
half a cupful of milk, and a cupful and a half of sifted flour, with
which has been mixed a teaspoonful and a half of baking powder. Bake
this in four well-buttered, deep, tin plates for about fifteen minutes
in a moderate oven.

Put half a pint of milk in the double-boiler, and on the fire. Beat
together the yolks of two eggs, three tablespoonfuls of powdered sugar,
and a level tablespoonful of flour. Stir this mixture into the boiling
milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cooked, flavor with half a
teaspoonful of vanilla extract. Put tw