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 CAKE, OR DEVIL'S FOOD

5 level tablespoonfuls of butter,
1 ¼ cups of sugar,
3 ½ squares of Baker's Chocolate, (melted),
3 eggs,
1 teaspoonful of vanilla,
¾ a cup of milk,
3 ½ level teaspoonfuls of baking powder,
1 ½ 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 FROSTING

1 square of Baker's 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.