Chocolate,
Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
About three cups of sifted confectioners' sugar.

Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and
when smooth add the sugar, and heat until very glossy. Make the frosting
stiff enough to spread without using a wet knife. It will keep
indefinitely.

CHOCOLATE CAKE, OR DEVIL'S FOOD

5 level tablespoonfuls of butter,
1-1/4 cups of sugar,
3-1/2 squares of Baker's Chocolate, (melted),
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3-1/2 level teaspoonfuls of baking powder,
1-1/2 cups of sifted pastry flour.

Cream the butter, add sugar and chocolate, then the unbeaten eggs and
vanilla, and beat together until very smooth. Sift the baking powder
with one-half a cup of the flour, and use first; then alternate the milk
and the remaining flour, and make the mixture stiff enough to drop from
the spoon. Beat until very smooth and bake in loaf in moderate oven. For
tests see Cocoa Cake recipe on page 25.

CHOCOLATE ICE-CREAM

1 quart of milk,
Pinch of salt,
3 squares of Baker's Chocolate,
3 level tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 level tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.

Put milk, salt and chocolate in double-boiler, and when milk is hot and
chocolate has melted, stir in the flour, previously mixed in a little
cold milk. Cook ten minutes, then pour this over the condensed milk,
eggs and sugar mixed together; cook again for four minutes, stirring.
Strain, and when cool add vanilla, and freeze.

CHOCOLATE WHIP

1 cup of milk,
1-1/2 squares of Baker's Chocolate,
Pinch of salt,
2 level tablespoonfuls of cornstarch,
2 eggs (yolks),
6 level tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).

Put milk, chocolate and salt in double-boiler; mix cornstarch in a small
quantity of cold milk, and stir into the hot milk when the chocolate has
been melted; stir until smooth, then cook twelve minutes. Mix together
the yolks of the eggs and sugar, then pour the hot mixture over it; cook
again one or two minutes, stirring. When very cold, just before serving,
add the vanilla and fold in the stiffly beaten whites of the eggs. Pile
lightly in a glass dish and serve with lady fingers. A meringue can be
made of the whites of