Chapter II: Part 2

Into a granite-ware saucepan put one ounce--three tablespoonfuls--of Walter Baker & Co.'s Soluble Chocolate, and gradually pour on it half a pint of boiling water, stirring all the time. Place on the fire, and stir until all the chocolate is dissolved. Now add one pint of granulated sugar, and stir until it begins to boil. Cook for three minutes longer, then strain and cool. When cool, add one tablespoonful of vanilla extract. Bottle, and keep in a cold place.

REFRESHING DRINKS FOR SUMMER

Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda-water from a syphon bottle, or Apollinaris water. Stir well before drinking. A tablespoonful of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice-cream be omitted. A plainer drink is made by combining the syrup, a gill and a half of milk, and the ice, shaking well.

A FEW SUGGESTIONS IN REGARD TO CHOCOLATE

The best flavor to add to chocolate is vanilla; next to that, cinnamon. Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean. Chocolate absorbs odors readily; therefore it should be kept in a pure, sweet atmosphere. As about eleven per cent. of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes. Long boiling, however, ruins their flavor and texture.

Recipes Specially Prepared _by_ Miss Elizabeth Kevill Burr

(All measurements should be level.)

FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA

1/2 a pound of Walter Baker & Co.'s Cocoa,
1-1/2 gallons of water, hot,
1-1/2 gallons of milk, hot.

This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.

CRACKED COCOA

To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa Nibs") use three cups of cold water; cook slowly at least one hour--the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.

VANILLA CHOCOLATE WITH WHIPPED CREAM

One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Sweet Chocolate,
4 cups of boiling water,
Pinch of salt,
4 cups of hot milk.

This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.

CHOCOLATE CREAM PIE

Line a pie plate with rich pie crust, putting on an extra edge of crust the same as for custard pie. Fill with the chocolate filling made after the following recipe. Bake in a hot oven until crust is done; remove, and when cool, cover with a meringue and brown very slowly in moderate oven.

CHOCOLATE FILLING

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

Put milk, salt and chocolate in upper part of the double-boiler, and when hot and smooth, stir in the flour, which has been mixed with enough cold milk to be thin enough to pour into the hot milk. Cook, stirring constantly, until it thickens; then let it cook eight or ten minutes. Mix the eggs and sugar together and pour the hot mixture over them, stirring well; put back in double-boiler and cook, stirring constantly one minute. Remove, and when cool add one teaspoonful of vanilla.

MERINGUE

2 eggs (whites),
Pinch of salt,
4 level tablespoonfuls of sugar,
1 teaspoonful of vanilla.

Add salt to eggs and beat in a large shallow dish with fork or egg-whip until stiff and flaky and dish can be turned upside down. Beat in the sugar slowly, then the vanilla, and beat until the dish can be turned upside down.

COCOA STICKS

6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
5 teaspoonfuls of Baker's Cocoa,
1/8 teaspoonful of baking powder,
1-1/4 to 1-1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers. Set on the ice to harden. Sprinkle the board with cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long. Place closely in pan and bake in moderately hot oven three or four minutes. Great care should be taken in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.

The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.

COCOA FROSTING

4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,
About 1-3/4 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth; then the hot water, and cook for one or two minutes, add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps.

If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut nicely.

COCOA SAUCE

2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
4 teaspoonfuls of Baker's Cocoa,
1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens. Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.

Use more cocoa if liked stronger. This sauce will be found excellent for cottage puddings, Dutch apple cakes, steamed apple puddings, etc.

COCOA CAKE

1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
6 level tablespoonfuls of Baker's Cocoa,
3 eggs,
2 level teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1-1/2 or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy. Sift together one-half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty minutes.

Tests for baking cake. It is baked enough when: 1. It shrinks from the pan. 2. Touching it on the top, springs back. 3. No singing sound.

COCOA MERINGUE PUDDING

1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.

Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.

CHOCOLATE ALMONDS

Blanch the almonds by pouring boiling water on them, and let them stand two or three minutes. Roast them in oven. Dip them in the following recipe for chocolate coating, and drop on paraffine paper.

1/2 pound cake of Walter Baker's Vanilla Sweet Chocolate,
2 level tablespoonfuls of butter,
2 tablespoonfuls of boiling water.

Put chocolate in small saucepan over boiling water and when melted stir in butter and water. Mix well. If found to be too thick, add more water; if too thin, more chocolate.

HOT CHOCOLATE SAUCE

1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
1/2 a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one teaspoonful of vanilla. This will keep indefinitely, and can be reheated.

COCOA SPONGE CAKE

4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

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.

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 the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.

COCOA MARBLE CAKE

6 level tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.

Three level teaspoonfuls of baking powder, about one and three-quarter cups of sifted flour, or flour enough to make mixture stiff enough to drop from the spoon. Mix in the order given. Reserve one-third of this mixture and add to it four level tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Bake thirty-five or forty minutes according to size and shape of pan.

CHOCOLATE MARBLE CAKE

This is the same as the Cocoa Marble Cake. Add to one-third of the mixture one and one-half squares of Baker's Chocolate in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut.

CHOCOLATE JELLY

1 pint of boiling water,
1/3 a package of gelatine,
2 pinches of salt,
2 level tablespoonfuls of sugar,
1-1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

COTTAGE PUDDING

4 level tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.

Two level teaspoonfuls of baking powder, one and three-quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty-three or twenty-five minutes. If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce.

VANILLA SAUCE

2 level tablespoonfuls of butter,
1 cup of boiling water,
2 level tablespoonfuls of flour,
4 level tablespoonfuls of sugar,
Pinch of salt,
1 teaspoonful of vanilla.

Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk.

COCOANUT SOUFFLÉ

1 cup of milk,
1 pinch of salt,
3 level tablespoonfuls of flour, softened in a little cold milk.
2 level tablespoonfuls of butter,
4 level tablespoonfuls of sugar,
Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut,
Whites of 4 eggs.

Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together, butter, sugar and yolks of eggs. Pour hot mixture over, stirring well and set aside to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in buttered pan, in moderate oven until firm. Serve hot with Chocolate Sauce.

CHOCOLATE SAUCE

2 level tablespoonfuls of butter,
1 level tablespoonful of flour,
Pinch of salt,
1 cup of boiling water,
1 square of Baker's Chocolate,
4 level tablespoonfuls of sugar,
1 teaspoonful of vanilla.

Melt butter in saucepan, add dry flour and salt and mix until smooth, then add slowly the hot water, beating well. Add the square of chocolate and sugar and stir until melted. Add vanilla, just before serving.

COCOA BISCUIT

2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of Baker's Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of the fingers. Stir in the required amount of milk. Turn out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake in very hot oven ten or fifteen minutes.

COCOA FUDGE

1/2 a cup of milk,
3 level tablespoonfuls of butter,
2-1/2 cups of powdered sugar,
6 tablespoonfuls of Baker's Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water. When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares. Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.

Miss M.E. Robinson's Recipes

PLAIN CHOCOLATE

1 ounce or square of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy.

COCOA DOUGHNUTS

One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of salt, one-quarter teaspoonful of cinnamon extract (Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast Cocoa, two teaspoonfuls of baking powder. Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to one-third an inch in thickness, cut and fry.

COCOA SPONGE CAKE

3 eggs,
1-1/2 cups of sugar,
1/2 a cup of cold water,
1 teaspoonful of vanilla,
1-3/4 cups of flour,
1/4 a cup of Baker's Cocoa,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

COCOA MARBLE CAKE

1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.

Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all added. To one-third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven.

COCOA BUNS

2 tablespoonfuls of butter,
1/3 a cup of sugar,
1 egg,
1/4 a teaspoonful of salt,
1 cup of scalded milk,
2 compressed yeast cakes softened in 1/2 a cup of warm water,
1/4 a teaspoonful of extract cinnamon,
1/2 a cup of Baker's Breakfast Cocoa,
3-1/2 to 4 cups of flour.

Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again. Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners' sugar. Let stand five minutes. Then they are ready to serve.

MRS. RORER'S CHOCOLATE CAKE

2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,
1-1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1-3/4 cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.--_From Mrs. Rorer's Cook Book._

MRS. LINCOLN'S CHOCOLATE CARAMELS

One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.--_From Mrs. Lincoln's Boston Cook Book._

MISS FARMER'S CHOCOLATE NOUGAT CAKE

1/4 a cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate, melted,
1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.--_From Boston Cooking School Cook Book--Fannie Merritt Farmer._

MRS. ARMSTRONG'S CHOCOLATE PUDDING

Soften three cups of stale bread in an equal quantity of milk. Melt two squares of Walter Baker & Co.'s Chocolate over hot water and mix with half a cup of sugar, a little salt, three beaten eggs and half a teaspoonful of vanilla. Mix this thoroughly with the bread and place in well-buttered custard-cups. Steam about half an hour (according to size) and serve in the cups or turned out on warm plate.--_Mrs. Helen Armstrong._

MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-fourth of a cupful of cold water. Whip one pint of cream to a froth and put it in a bowl, which should be placed in a pan of ice water. Put an ounce of Walter Baker & Co.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved. Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. Line a quart charlotte mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould. Place the charlotte in a cold place for an hour or more, and at serving time turn out on a flat dish.--_Mrs. Helen Armstrong._

CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES

Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessertspoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.

MRS. BEDFORD'S CHOCOLATE CRULLERS

Cream two tablespoonfuls of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful of vanilla, two ounces of chocolate grated and melted over hot water, one-third of a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make a soft dough. Roll out, cut into oblongs; divide each into three strips, leaving the dough united at one end. Braid loosely, pinch the ends together and cook until golden-brown in smoking-hot fat.--_Mrs. Cornelia C. Bedford._

MRS. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM

Boil together one and one-half cupfuls of water and one cupful of sugar for two minutes; add one tablespoonful of arrowroot dissolved in a little cold water, stir for a moment, then boil until clear. Add two tablespoonfuls of cocoa which has been dissolved in a little hot water and a tiny pinch of salt and boil three minutes longer. Take from the fire and add one teaspoonful of vanilla.--_Mrs. Cornelia C. Bedford._

MRS. BEDFORD'S CHOCOLATE MACAROONS

Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a pound of blanched and ground almonds. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. Do not take from the paper until cold; then brush the under side with cold water, and the paper can be readily stripped off.--_Mrs. Cornelia C. Bedford._

MRS. EWING'S CREAMY COCOA

Stir together in a saucepan half a cup of Walter Baker & Co.'s Breakfast Cocoa, half a cup of flour, half a cup of granulated sugar and half a teaspoonful of salt. Add gradually one quart of boiling water and let the mixture boil five minutes, stirring it constantly. Remove from the fire, add a quart of boiling milk, and serve. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa.

The proportions given will make delicious, creamy cocoa, sufficient to serve twelve persons. The flour should be sifted before it is measured.--_By Mrs. Emma P. Ewing, author of "The Art of Cookery."_

MRS. EWING'S CREAMY CHOCOLATE

Mix together half a cup of sifted flour, half a cup of granulated sugar and half a teaspoonful of salt. Put into a saucepan half a cup of Walter Baker & Co.'s Premium No. 1 Chocolate, finely shaved. Add one quart of boiling water, stir until dissolved, add the flour, sugar and salt, and boil gently, stirring constantly, five minutes. Then stir in a quart of boiling milk, and serve with or without whipped cream.--_Mrs. Emma P. Ewing, author of "The Art of Cookery."_

MRS. HILL'S COCOA FRAPPÉ

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three quarts and a half of milk scalded with cinnamon bark; cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.--_Janet McKenzie Hill--Ladies' Home Journal._

MRS. HILL'S CHOCOLATE PUFFS

Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves. Cover with whipped cream sweetened and flavored.--_Janet McKenzie Hill--Ladies' Home Journal._

MISS FARMER'S CHOCOLATE CREAM CANDY

2 cups of sugar,
2/3 a cup of milk,
1 tablespoonful of butter,
2 squares of chocolate,
1 teaspoonful of vanilla.

Put butter into granite saucepan; when melted add sugar and milk. Heat to boiling point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly and mark in squares. Omit vanilla, and add, while cooking, one-fourth of a teaspoonful of cinnamon.--_Boston Cooking School Cook Book--Fannie Merritt Farmer._

MRS. SALZBACHER'S CHOCOLATE HEARTS

Melt, by standing over hot water, three ounces of unsweetened chocolate; add a pound of sifted powdered sugar and mix thoroughly; work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor. If the paste seems too soft, add more sugar. Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour. Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking. Bake in a very moderate oven. When done, they will feel firm to the touch, a solid crust having formed over the top. They should be very light, and will loosen easily from the pan after being allowed to stand a moment to cool. The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake. If properly made, they are very excellent and but little labor. Use the yolks for chocolate whips.--_From "Good Housekeeping."_

COCOA CHARLOTTE (Without Cream)

1 pint of water,
Whites of 2 eggs,
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.

Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to harden. Serve with plain cream.--_Mabel Richards Dulon._

CHOCOLATE FUDGE WITH FRUIT

Two cups of sugar, one-half cup of milk, one-half cup of molasses, one-half cup of butter; mix all together and boil seven minutes; add one-half cup of Baker's Chocolate and boil seven minutes longer. Then add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half a cup of English walnuts and one teaspoonful of vanilla.

CHOCOLATE MACAROONS

Stir to a paste whites of seven eggs, three-fourths a pound of sifted sugar, one-half a pound of almonds pounded very fine, and two ounces of grated Baker's Chocolate. Have ready wafer paper cut round, on which lay pieces of the mixture rolled to fit the wafer. Press one-half a blanched almond on each macaroon and bake in a moderate oven.

PETITS FOUR

Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan, and when cold turn out on the moulding board and cut into small dominoes or diamonds. They should be about an inch in depth. Split each one and spread jelly or frosting between the layers, then ice tops and sides with different tinted icings, pale green flavored with pistachio, pale pink with rose, yellow with orange, white with almond. Little domino cakes are also pretty. Ice the cakes on top and sides with white icing, then when hard put on a second layer of chocolate, using _Walter Baker & Co.'s Unsweetened Chocolate_ and made as for layer cake, dipping the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty designs in decoration.--_American Housekeeper._

POTATO CAKE

Two cups of white sugar, one cup of butter, one cup of hot mashed potatoes, one cup of chopped walnuts, half a cup of sweet milk, two cups of flour, four eggs well beaten, five teaspoonfuls of melted chocolate, one tablespoonful each of cloves, cinnamon and nutmeg, two teaspoonfuls of baking powder. Bake in layers and use marshmallow filling.

SPANISH CHOCOLATE CAKE

One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated; stir until dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla. While this is cooling beat up the first part of the cake and add the chocolate custard. Bake in layers. Ice on top and between the layers.

_Home Made Candies_

Recipes Specially Prepared _by_ Mrs. Janet McKenzie Hill

PEPPERMINTS, CHOCOLATE MINTS, Etc. (Uncooked Fondant)

White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner's sugar,
1/2 teaspoonful of essence of peppermint or a few drops of oil of
peppermint,
1 or 2 squares of Baker's Chocolate,
Green color paste,
Pink color paste.

Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste. Divide the sugar paste into three parts. To one part add the peppermint and a very little of the green color paste. Take the paste from the jar with a wooden tooth pick, add but a little. Work and knead the mixture until the paste is evenly distributed throughout. Roll the candy into a sheet one-fourth an inch thick, then cut out into small rounds or other shape with any utensil that is convenient. Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first. To the last part add one or two squares of Baker's Chocolate, melted over hot water, and flavor with peppermint. Add also a little water, as the chocolate will make the mixture thick and crumbly. Begin by adding a tablespoonful of water, then add more if necessary, knead and cut these as the others.

CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant)

White of 1 egg,
3 tablespoonfuls of maple or caramel syrup,
1 tablespoonful of water,
Sifted confectioner's sugar,
1 teaspoonful of vanilla extract,
2 or more squares of Baker's Chocolate,
English walnuts.

Beat the white of egg slightly, add the syrup, water, sugar as needed, the chocolate, melted over hot water, and the vanilla, also more water if necessary. Work with a silver plated knife and knead until thoroughly mixed, then break off small pieces of uniform size and roll them into balls, in the hollow of the hand, flatten the balls a little, set the half of an English walnut upon each, pressing the nut into the candy and thus flattening it still more. The caramel gives the chocolate a particularly nice flavor.

HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers," but as depth of chocolate and an even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity of chocolate. When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the chocolate be at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots, and the candies will not have a spreading base. After a few centers have been dipped set them in a cool place to harden. The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it. Break the chocolate in small pieces and surround with warm water, stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use. Drop whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate.

CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant)

Prepare green, white, pink and chocolate colored mints by the first recipe. After they have dried off a little run a spatula under each and turn to dry the other side. Coat with Baker's "Dot" Chocolate.

GINGER, CHERRY, APRICOT and NUT CHOCOLATES

White of 1 egg,
2 tablespoonfuls of cold water,
Sifted confectioner's sugar,
Almond or rose extract,
Preserved ginger,
Candied cherries,
Candied apricots,
Halves of almond,
Halves of pecan nuts,
1/2 a pound of Baker's "Dot" Chocolate.

Use the first four ingredients in making uncooked fondant. (Caramel syrup is a great addition to this fondant, especially if nuts are to be used. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Work the fondant for some time, then break off little bits and wrap around small pieces of the fruit, then roll in the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it with the fingers and use to cover a whole pecan or English walnut meat. Set each shape on a plate as it is finished. They will harden very quickly. Dip these, one by one, in Baker's "Dot" Chocolate and set on an oil cloth.

CHOCOLATE PEANUT CLUSTERS

Shell a quart of freshly-roasted peanuts and remove the skins. Drop the peanuts, one by one, into the center of a dish of "Dot" Chocolate made ready for use; lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose, but a silver oyster fork answers nicely) to make groups of three nuts,--two below, side by side, and one above and between the others.

CHOCOLATE COATED ALMONDS

Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

1/2 a cup of Sultana raisins,
5 figs,
1 cup of dates,
2 ounces citron,
2/3 a cup of nut meats, (almonds, filberts, pecans or walnuts, one
variety or a mixture),
1-1/2 ounces of Baker's Chocolate,
1/3 a cup of confectioner's sugar,
1/4 a teaspoonful of salt,
Chocolate Fondant or
Baker's "Dot" Chocolate.

Pour boiling water over the figs and dates, let boil up once, then drain as dry as possible; remove stones from the dates, the stem ends from the figs; chop the fruit and nut meats (almonds should be blanched) in a food chopper; add the salt; and the sugar and work the whole to a smooth paste; add the chocolate, melted, and work it evenly through the mass. Add more sugar if it is needed and roll the mixture into a sheet one-fourth an inch thick. Cut into strips an inch wide. Cut the strips into diamond-shaped pieces (or squares); roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate, and sprinkle a little fine-chopped pistachio nut meats on the top of the dipped pieces. When rolling the mixture use confectioner's sugar on board and rolling pin.

STUFFED DATES, CHOCOLATE DIPPED

Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with white or chocolate fondant; press the dates into a compact form to keep in the filling, then dip them, one by one, in "Dot" Chocolate.

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

Oyster crackers, salted preferred, fine-chopped, roasted peanuts or
raisins or 3 or 4 basket figs or a little French fruit cut in
very small bits,
1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate, made ready as in previous recipes, and dispose on oil cloth or waxed paper. For a change add figs or other fruit, cut very fine, or chopped nuts to the chocolate ready for dipping.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

3 level tablespoonfuls of granulated gelatine,
1/2 a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc.,
chopped fine.

Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an _un_buttered bread pan and set aside until the next day. To unmold separate the paste from the pan--at the edge--with a sharp-pointed knife. Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar; cut into strips, then into small squares. Roll each square in confectioner's sugar. In cutting keep sugar between the knife and the paste.

CHOICE CHOCOLATE PECAN PRALINES

3 cups of granulated sugar,
1 cup of cream,
1 cup of sugar cooked to caramel,
2 squares of Baker's Chocolate,
3 cups of pecan nut meats.

Stir the sugar and cream over the fire until the sugar is melted, then let boil to the soft ball degree, or to 236° F. Add the chocolate, melted or shaved fine, and beat it in, then pour the mixture onto the cup of sugar cooked to caramel; let the mixture boil up once, then remove from the fire; add the nut meats and beat until the mass begins to thicken. When cold enough to hold its shape drop onto an oil cloth or marble, a teaspoonful in a place, and at once set a half nut meat on each. Two persons are needed to make these pralines, one to drop the mixture, the other to decorate with the halves of the nuts. The mixture becomes smooth and firm almost instantly. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated.

VASSAR FUDGE

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.

Put in the sugar and cream, and when this becomes hot put in the chocolate, broken up into fine pieces. Stir vigorously and constantly. Put in butter when it begins to boil. Stir until it creams when beaten on a saucer. Then remove and beat until quite cool and pour into buttered tins. When cold cut in diamond-shaped pieces.

SMITH COLLEGE FUDGE

Melt one-quarter cup of butter. Mix together in a separate dish one cup of white sugar, one cup of brown sugar, one-quarter cup of molasses and one-half cup of cream. Add this to the butter, and after it has been brought to a boil continue boiling for two and one-half minutes, stirring rapidly. Then add two squares of Baker's Premium No. 1 Chocolate, scraped fine. Boil this five minutes, stirring it first rapidly, and then more slowly towards the end. After it has been taken from the fire, add one and one-half teaspoonfuls of vanilla. Then stir constantly until the mass thickens. Pour into buttered pan and set in a cool place.

WELLESLEY MARSHMALLOW FUDGE

Heat two cups of granulated sugar and one cup of rich milk (cream is better). Add two squares of Baker's Chocolate, and boil until it hardens in cold water. Just before it is done add a small piece of butter, then begin to stir in marshmallows, crushing and beating them with a spoon. Continue to stir in marshmallows, after the fudge has been taken from the fire, until half a pound has been stirred into the fudge. Cool in sheets three-quarters of an inch thick, and cut in cubes.

DOUBLE FUDGE

2 cups of granulated sugar,
2 squares of Baker's Chocolate,
1/2 a cup of cream,
1 tablespoonful of butter.

Boil seven minutes; then beat and spread in buttered tin to cool.

2 cups of brown sugar,
1/2 a cup of cream,
1 teaspoonful of vanilla extract,
1 cup of walnut meats, chopped fine,
Butter size of a walnut.

Boil ten minutes; then beat and pour on top of fudge already in pan. When cool, cut in squares.

MARBLED FUDGE

2 cups of granulated sugar,
1/4 a cup of glucose (pure corn syrup),
1-1/2 cups of cream,
1 tablespoonful of butter,
2 squares of Baker's Chocolate, scraped fine or melted,
2 teaspoonfuls of vanilla.

Stir the sugar, glucose and cream over a slack fire until the sugar is melted; move the saucepan to a hotter part of the range and continue stirring until the mixture boils, then let boil, stirring every three or four minutes very gently, until the thermometer registers 236° F., or, till a soft ball can be formed in cold water. Remove from the fire and pour one-half of the mixture over the chocolate. Set both dishes on a cake rack, or on something that will allow the air to circulate below the dishes. When the mixture cools a little, get some one to beat one dish of the fudge; add a teaspoonful of vanilla to each dish, and beat until thick and slightly grainy, then put the mixture in a pan, lined with waxed paper, first a little of one and then of the other, to give a marbled effect. When nearly cold turn from the pan, peel off the paper and cut into cubes.

FUDGE HEARTS OR ROUNDS

2 cups of granulated sugar,
1/3 a cup of condensed milk,
1/3 a cup of water,
1/4 a cup of butter,
1-1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.

Boil the sugar, milk and water to 236° F., or to the "soft ball" degree; stir gently every few minutes; add the butter and let boil up vigorously, then remove from the fire and add the chocolate; let stand undisturbed until cool, then add the vanilla and beat the candy until it thickens and begins to sugar. Pour into a pan lined with paper to stand until cooled somewhat; turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes.

MARSHMALLOW FUDGE

1st BATCH

2 cups of granulated sugar,
1 cup of cream,
1/4 a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla,
Nearly half a pound of marshmallows, split in halves.

2nd BATCH

2 cups of granulated sugar,
1 cup of cream,
1/4 a teaspoonful of salt,
1 tablespoonful of butter,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla.

Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first. Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236° F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch should be cooking and the marshmallows be gotten ready. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.

CHOCOLATE DIPPED FRUIT FUDGE

FRUIT FUDGE

1-1/2 cups of granulated sugar,
1 cup of Maple Syrup,
1-1/2 cups of glucose (pure corn syrup),
1/2 a cup of thick cream, or
1/3 a cup of milk and 1/4 a cup of butter,
3/4 a cup of fruit, figs, and candied cherries and apricots, cut in
small pieces.

CHOCOLATE FOR DIPPING

1/2 a cake or more of Baker's "Dot" Chocolate.

Stir the sugar, syrup, glucose and cream until the sugar is melted, cover and let boil three or four minutes, then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water, or, until the thermometer registers 236° F. Set the saucepan on a cake cooler and when the mixture becomes cool, add the fruit and beat until it becomes thick, then turn into pans lined with waxed paper. In about fifteen minutes cut into squares. Coat these with the "Dot" Chocolate.

CHOCOLATE COCOANUT CAKES

2/3 a cup of granulated sugar,
1/4 a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
1/2 a pound of dessicated cocoanut,
1/2 a pound or Baker's "Dot" Chocolate.

Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. These cakes are very easily coated.

BAKER'S CHOCOLATE "DIVINITY"

1-1/2 cups of brown sugar,
1 cup of maple syrup,
1/2 a cup of glucose pure corn syrup,
1/2 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs,
1 cup of nut meats, chopped fine,
2 squares of Baker's Chocolate, broken in pieces.

Let the sugar, syrup, glucose and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes. Remove the cover and let boil to soft crack, 287° F., or, until when tested in water a ball that rattles in the cup will be formed. Add the salt and chocolate and beat over the fire, until the chocolate is melted, then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into a pan lined with waxed paper. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. The candy must be stirred constantly during the last of the cooking. In cooking without a thermometer one is liable to remove the candy from the fire too soon--if this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper. On no account let even a few drops of water boil into the candy.

CHOCOLATE NOUGATINES