B a k e r s F A M O U S C H O C O L A T E R E C I P E S W A L T E R B A K E R & C O M P A N Y , I N C . D O R C H E S T E R , M A S S . F A M O U S C ...
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Bakers FAMOUS
CHOCOLATE
RECIPES
WALTER
BAKER
&
C O M P A N Y ,
DORCHESTER,
INC.
MASS.
FAMOUS CHOCOLATE RECIPES S e l e c t e d
by
F R A N C E S
L E E
B A R T O N
Reg. U S Pat. Off.
CONSUMER GENERAL
SERVICE FOODS New
First Edition, 2 n d Ptg. 211.
DEPARTMENT
CORPORATION York
C o p y r i g h t 1936 b y G e n e r a l F o o d s C o r p o r a t i o n .
Printed in U. S. A .
T A B L E OF CONTENTS
ADVENTURES IN CHOCOLATE COOKERY
3
PLAY THE ROLE OF GRACIOUS HOSTESS
4
THE HOSTESS BAKES A CHOCOLATE CAKE
.
.
.
.
.
6
Recipes for Chocolate Cakes
8
LITTLE CAKES FOR INFORMAL MOMENTS
.
Recipes for Small Cakes and Cookies
21 22
DESSERTS TAKE O N A MAGIC G O O D N E S S
26
Recipes for Chocolate Desserts
28
BE AN ARTIST WHEN YOU FROST A CAKE
39
Recipes for Frostings, Fillings, and Sauces
. . .
CANDY MAKING WITH CHOCOLATE
40
,
49
Recipes for Chocolate Candies ROMANCE LIES IN A CUP OF CHOCOLATE
50 .
.
.
.
.
Recipes for Chocolate Beverages A WISE HOSTESS SELECTS FINE INGREDIENTS
55 56
.
.
.
.
60
OTHER FINE WALTER BAKER PRODUCTS
62
INDEX
63
ADVENTURES CHOCOLATE •
IN COOKERY
M y share in the preparation of this master book of Baker's
Famous Chocolate Recipes has been an interesting and delightful task. For through all of my years of varied experience in cookery—as a student, as a teacher, and as a busy mother—working with chocolate has pleased me most. And of course it is Baker's Chocolate that I have always used. For there is something so irresistible about each richly gleaming bar of pure, fragrant Baker's Chocolate, that the very sight of it tempts me to put on my apron and make something new and delicious! •
There is ample proof that American housewives have known
the lure and charm of Baker's Chocolate for generations. I have a worn little diary which belonged to my husband's great-great-grandmother. On one page she has written, "27 March 1798. Prepared sweet pasties this day, using the precious Baker's Chocolate purchased for me in Boston town. Rufus and Abigail gave generous expression to their pleasure." How many Rufuses and Abigails have expressed their delight with Baker's Chocolate since those far-off days! And how your family, big and little, will love all the good things made from the Baker's Chocolate recipes in this practical, helpful book. •
I am grateful to all of you for the enthusiasm and loyalty which
have made this book possible. And I hope we shall all turn to its use with one common interest—the happiness and contentment of our own families! FRANCES L E E
BARTON
PLAY THE R O L E OF G R A C I O U S •
HOSTESS
Every woman wants to play the role of gracious and popular
hostess. And the clever woman knows that success in this role depends first of all on food ft ft delicious food, beautifully prepared, and always temptingly served! So if you want to bask in the sunshine of your guests' enthusiastic approval, look to your menu ft ft plan it wisely, with a variety of enticing dishes. A t the head of your list, put ''something chocolate" ft ft for chocolate is one thing everyone adores. Chocolate, you know, is always by far America's most popular flavor! RECIPES
FOR
EVERY
OCCASION
•
In this book you will find a wealth of material, to give you help
and inspiration ft ft dozens and dozens of wonderful chocolate recipes, for every kind of an occasion, whether you are entertaining guests, or just your husband and family ft ft treasured recipes you've always wanted for old chocolate favorites, and delightful new dishes to brighten your menus. •
There are gorgeous cakes, rich and luscious, for the times when
you serve just ''refreshments" ft ft Delicate light cakes and small dessert ones to go with a heavy meal ft ft Simple, easy to make, but delicious everyday desserts, ranging all the way from a glorified bread pudding to a delicate souffle which stays high and light, even while being served ft ft There are frozen desserts, both plain and fancy, and of course some favorite pies! ft ft Then fascinating candies, and chocolate drinks to tempt the young and old! Here you may learn all about chocolate, just how to use it for best results, how very versatile it is in modern cookery, and how much it can help you in the simplest home meal or your proudest party. A
•
CHOCOLATE
FAMOUS
FOR
QUALITY
It is especially important that you always use real chocolate, if
you want the richest, most delicious flavor ft ft the finest, most creamy smoothness ft ft the most appetizing, tempting color. And that, of course, means Walter Baker's Chocolate. This superb chocolate has been the
4
PLAY THE ROLE OF G R A C I O U S
HOSTESS
favorite of American women for generations, because they have learned that its supremely rich, full flavor ft ft its real chocolate flavor ft ft is unrivaled by any other chocolate! ®
A vast amount of knowledge and skill lies behind the making of
this marvelous chocolate ft ft behind the fine old formula, always so.rigidly adhered to ft ft behind the expert selection, perfect curing and roasting, and the exact blending of choice cacao beans ft ft and behind the careful extraction of that delicious ruddy-brown liquid which comes from the hot, rolling crushers, satin-smooth, rich with cocoa butter. None of the valuable food elements of the cacao bean are removed ft ft nothing is added to dilute or change the quality of the pure, fragrant liquid which, when cooled, makes the finished bar of Walter Baker's Chocolate! •
This chocolate comes in the well-known blue and yellow car-
tons with the famous Chocolate Girl as the familiar trademark. It is available in half-pound and three-ounce sizes. The half-pound carton contains eight individually wrapped one-ounce squares, each conveniently grooved into half-ounce sections to insure ease and economy in its use. YOUR
•
BOOK
OF
MASTER
RECIPES
Here, then, is your book of chocolate cookeryftft a book designed
to adapt itself to your pocketbook ft ft and to your own particular needs as a hostess. There are 143 recipes to choose from, each one a masterpiece in itself. All have been carefully tested. The recipes have been grouped by sections so that you may quickly find just the type you are looking for. Ingredients are listed in the order used, and the method for combining them is clearly stated. Specifications are given for sizes and shapes of pans to be used. Baking temperatures, and baking or cooking times are indicated ft ft You are told just how many persons each recipe will serve. In fact we have tried to foresee every question you might ask and have tried to make each recipe as simple, direct, and complete as possible. •
We hope you will have as much pleasure in using this book, as
we have had in preparing it for you ft ft And we wish you all kinds of success, in your role of gracious hostess!
5
THE
HOSTESS
BAKES A C H O C O L A T E •
CAKE
Of all the things that chocolate glorifies with its beloved, rich,
luscious flavor, chocolate cake is the one that reigns supreme. So of course you will want to know all the fine points that contribute to its baking success, and you will want that variety of recipes which will enable you always to suit the cake to the occasion! In this carefully grouped section of cakes, there is such a wide variety that you cannot fail to find many to delight you. Y o u will be making all sorts! Butter cakes, dark with mystery ft ft fluffy sponge cakes ft ft rich fruit cakes for more dignified occasions ft ft fudge cakes, and all the other charming chocolate cakes. RECIPES
FOR
PERFECT
CHOCOLATE
CAKES
•
An ideal chocolate cake cannot be made simply by adding choco-
late to your favorite cake recipe. As chocolate contains a considerable amount of starch as well as cocoa butter, it cannot be added successfully to a plain cake recipe without changing the amounts of some of the other ingredients. But the need for any guesswork has been eliminated in this book. By careful testing of recipes in the famous General Foods Kitchens, exact proportions of all ingredients have been worked out. •
Always use the ingredients specified in each recipe. For best
results, cocoa should never be substituted in any of the recipes which call for chocolate. Because chocolate is so much richer in cocoa butter than cocoa, it makes a richer, more tender cake, and one which remains moist longer. For this same reason chocolate also gives frostings a mellower smoothness, and a finer satiny gloss! The recipes for Creole Sponge Cake, and Marble Angel Food Cake specify Baker's Breakfast Cocoa, because in these sponge mixtures less of the natural cocoa butter is desirable. •
If you will follow the directions as they are given in the recipes,
you may be very sure of the best results in lightness, texture, and flavor. Confidence and skill will come to you after trying the first one! And when you decide that you want a chocolate cake for a party, a family picnic, or just a hungry husband, you will be able to toss one off with ease—and
THE H O S T E S S B A K E S A C H O C O L A T E
CAKE
with the assurance of its perfection. Such certainty makes baking a joy, and such dependable results are essential to the modern home manager who must turn her time, energy, and pennies to their greatest advantage. SECRETS
THAT
INSURE
SUCCESS
•
The making of a cake, once it is started, should be a continuous
performance. So it is well to form the habit of setting the stage carefully beforehand. Let butter and eggs stand at room temperature for a short time. Then light the oven. In baking chocolate mixtures, follow accurately the baking temperatures indicated in each recipe. The most satisfactory results are obtained by baking a chocolate cake batter at a slightly lower temperature (about 25° F. lower) than a plain butter cake. This is because chocolate, rich in cocoa butter, tends to burn easily. Grease the cake pans slightly with melted butter; then line bottom with waxed or heavy paper, and grease again. •
Melt chocolate in a small, round-bottomed bowl over hot water
—never over direct heat. Baker's Chocolate melts quickly, and need not be cut in small pieces. It can be broken easily along the deep grooves which mark the sections. A rubber plate scraper is an excellent tool to use for removing all melted chocolate from the bowl quickly and well. MEASURE
•
A C C U R A T E L Y . .. BEAT
WELL
Always measure all ingredients accurately, and remember that all
measurements are level. Sift flour once before measuring; then sift measured flour, salt, and leavening three times. Add sugar to the creamed butter, about two tablespoons at a time. Add eggs—if whole and unbeaten, add one at a time, beating thoroughly. Cool melted chocolate slightly before adding to mixture. Add flour and milk alternately, beginning with flour. If a recipe calls for beaten egg whites, they should be stiff but still moist. Fold them quickly, but thoroughly, into batter until no particles remain. •
After cake is baked, remove from pan and cool thoroughly be-
fore covering or frosting. Sponge cakes should be inverted and allowed to hang in the pan 1 hour, or until cold before being removed.
7
DEVIL'S
F O O D
RED D E V I L ' S F O O D
CAKE
• Sift flour once, measure, add soda and salt, and sift together three times. Cream butter, add sugar gradually, creaming well. Add egg and beat very thoroughly; then chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in moderate oven (325 0 F.) 1 hour, or until done. Spread Marshmallow Frosting (page 44) on top and sides of cake. Cake may be baked in two greased 8-inch layer pans in moderate oven (350° F.) 30 minutes. V/2 cups sifted Swans Down Cake Flour 1 teaspoon soda VA teaspoon salt V4 cup butter or other shortening 1 cup sugar 1 egg 2 squares Baker's Unsweetened Chocolate, melted 1 cup sour milk or buttermilk 1 teaspoon vanilla
PRIZE DEVIL'S FOOD
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 35 minutes. or until done. Spread Fruit Nut Filling (page 48) between layers and Clever Judy Frosting (page 42) over top and sides.
2 cups sifted Swans Down Cake Flour 2 A teaspoons Calumet Baking Powder VA teaspoon salt 2 A cup butter or other shortening 1 Vi cups sugar 3 eggs, well beaten 3 squares Baker's Unsweetened Chocolate, melted Va cup milk 1 teaspoon vanilla 3
SOUR CREAM DEVIL'S FOOD
CAKE
• Sift flour once, measure, add soda and salt, and sift three times. Cream butter thoroughly, add sugar gradually, and cream well. Beat in egg, then chocolate. Add about X of flour and beat well; then sour cream. Add remaining flour, alternately with milk, in small amounts, beating after each addition. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (35°° F.) 30 minutes. Spread with Coconut Seven Minute Frosting (page 44). Double the recipe for three 10-inch layers. Spread Sour Cream Devil's Food Cake with Peppermint Frosting (page 44). When cold but soft, sprinkle border of chocolate flakes around top. For flakes, scrape Baker's Unsweetened Chocolate with sharp knife, scraping down.
2 cups sifted Swans Down Cake Flour 1 teaspoon soda V2 teaspoon salt V3 cup butter or other shortening 1 VA cups sugar 1 egg, unbeaten 3 squares Baker's Unsweetened Chocolate, melted VI cup thick sour cream VA cup sweet milk 1 teaspoon vanilla
• Chocolate Peppermint Cake.
• For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Devil's Food Cake • With coffee! The Ail-American dessert. Rich and dark with a snowy, swirled frosting.
DEVIL'S FOOD
CAKE
• Sift flour once, measure, add soda, and sift together three times. Cream butter thoroughly, add the sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each; then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased deep 9-inch layer pans or three greased 8-inch layer pans in moderate oven (350° F.) 30 minutes. Spread Seven Minute Frosting (page 44) between layers and on top and sides of cake. Double recipe for three 10inch layers for large party cake, as pictured above. • Spread Caramel Frosting (page 43) between layers and on top and sides of Devil's Food Cake. If desired, add y cup chopped walnut meats to frosting before spreading on cake, or decorate frosted cake with walnut halves. 2 cups sifted Swans Down Cake Flour 1 teaspoon soda Vi cup butter or other shortening V A cups brown sugar, firmly packed 2 eggs or 3 egg yolks, unbeaten 3 squares Baker's Unsweetened Chocolate, melted 1 cup milk 1 teaspoon vanilla
• Caramel Devil's Food Cake.
F U D G E
C A K E S
FUDGE P E C A N LAYER
CAKE
• Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat thoroughly; then chocolate and blend. A d d flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 30 minutes. Spread Fudge Frosting (page 43) between layers and over top and sides of cake; sprinkle with chopped pecan meats or decorate with pecan halves,. Or substitute other nut meats for pecans.
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder VI teaspoon soda VA teaspoon salt Vz cup butter or other shortening 1 cup sugar 2 egg yolks, well beaten 3 squares Baker's Unsweetened Chocolate, melted 1 VA cups milk 1 teaspoon vanilla 2 egg whites, stiffly beaten
AMBASSADOR COCONUT CAKE • Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then chocolate and blend. Add flour, alternately with water, a small amount at a time, beating after each addition until smooth. Bake in two greased deep 9-inch layer pans in moderate oven (350° F.) 30 minutes, or until done. Spread Chocolate Seven Minute Frosting (page 45) between layers and on top and sides of cake, sprinkling with Baker's Coconut, Southern Style, toasted, while frosting is soft. Double recipe for three 10-inch layers. If desired, use Coconut Morocco Frosting (page 44).
2 cups sifted Swans Down Cake Flour 1 teaspoon soda V2 teaspoon salt 1 cup butter or other shortening IV3 cups brown sugar, firmly packed 3 eggs, well beaten 4 squares Baker's Unsweetened Chocolate, melted 2 A cup cold water
ALADDIN CHOCOLATE
CAKE
• Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine eggs, milk, and vanilla, and add to flour mixture, stirring until all flour is dampened. Add chocolate and blend; then beat vigorously 1 minute. Bake in greased pan, 8x8x2 inches, in moderate oven (325 0 F.) I hour. Spread Chocolate Wonder Frosting (page 40), or Mocha Frosting (page 42) on top and sides of cake. This makes an excellent busy-day cake because it is so quickly and easily mixed by the muffin method. It is best when fresh. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
IV3 cups sifted Swans Down Cake Flour Wa teaspoons Calumet Baking Powder VA teaspoon salt 1 cup sugar 5 tablespoons softened butter 2 eggs, well beaten VZ cup milk VZ teaspoon vanilla 2 squares Baker's Unsweetened Chocolate, melted
Chocolate Fudge Cake • G o o d taste—no matter how you slice or frost it. Very easy to mix, too, and economical.
CHOCOLATE FUDGE
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add egg and beat well; then chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in moderate oven (325 0 F.) about 1 hour. Spread Fudge Frosting (page 43) or Chocolate Butter Frosting (page 40) over cake. Or bake in two greased 8-inch layer pans in moderate oven (350° F.) 25 minutes; spread Mocha Frosting (page 42) between layers and over cake. Substitute 2 teaspoons grated orange rind for vanilla in above recipe. Spread Chocolate Orange Frosting (page 41) on top and sides of cake. This square cake is popular for picnics. Carry it in the pan, frosted on top and cut to serve.
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder Vi teaspoon salt Vi cup butter or other shortening 1 cup sugar 1 egg, well beaten 2 squares Baker's Unsweetened Chocolate, melted 3 /4 cup milk 1 teaspoon vanilla
• Chocolate Orange Cake.
L I G H T
C A K E S
FAVORITE C H O C O L A T E LAYER
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter, add sugar gradually, creaming until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 25 minutes. Spread Allaround Chocolate Frosting (page 41) between layers and over cake. Or bake in greased cup-cake pans 20 minutes; frost. Makes 2 dozen cup cakes. 2VA cups sifted Swans Down Cake Flour 2VA teaspoons Calumet Baking Powder VA teaspoon salt Vz cup butter or other shortening 1 cup sugar 2 eggs, well beaten VA cup milk 1 teaspoon vanilla
BITTERSWEET LAYER
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, creaming until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla; fold in egg whites, quickly and thoroughly. Bake in two greased 9-inch layer pans in moderate oven (375 0 F.) 25 to 30 minutes. Spread Bittersweet Chocolate Frosting (page 40) between layers and on top and sides of cake. Or spread with Hungarian Chocolate Frosting (page 42). 2Vz cups sifted Swans Down Cake Flour 2Vi teaspoons Calumet Baking Powder VA teaspoon salt Vz cup butter or other shortening 1 Vz cups sugar VA cup milk 1 teaspoon vanilla 3 egg whites, stiffly beaten
CHOCOLATE RIBBON
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Combine chocolate, sugar, water, soda, and butter, and mix well. Cool slightly. Turn a generous one-third of batter into greased 9-inch layer pan. Add chocolate mixture to remaining batter, stirring until thoroughly blended; turn into two greased 9-inch layer pans. Bake in moderate oven (375° F.) 30 minutes, or until done. Spread with Seven Minute Frosting times recipe) or Felicity Frosting (page 44), arranging light layer between dark ones. Top with Bittersweet Coating (page 45). • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61. 3 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder Vz teaspoon salt Vz cup butter or other shortening 1 Vz cups sugar 2 eggs and 2 egg yolks, well beaten 1 cup milk 1 teaspoon vanilla 3 squares Baker's Unsweetened Chocolate, melted and cooled 2 tablespoons sugar VA cup hot water Vz teaspoon soda 2 tablespoons butter
Favorite Chocolate Layer Cake • Happy contrast. Cut it in wedges so that everyone has "outside" frosting.
FROSTED C H O C O L A T E MARBLE
CAKE
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Fold in egg whites, quickly and thoroughly .To melted chocolate, add sugar and boiling water, stirring until blended. Then add soda and stir until thickened. Cool slightly. Divide cake batter into two parts. T o one part add chocolate mixture and blend. Put by tablespoons into greased pan, 10x10x2 inches, alternating light and dark mixtures. Bake in moderate oven (350° F.) 55 minutes, or until done. Spread Hungarian Chocolate F rosting (page 42) on top and sides of cake.
3 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder Vi teaspoon salt A cup butter or other shortening 2 cups sugar A cup milk 1 teaspoon vanilla 6 egg whites, stiffly beaten 3 squares Baker's Unsweetened Chocolate, melted 4 tablespoons sugar A cup boiling water 1/4 teaspoon soda 3
3
}
L O A F
C A K E S
C H O C O L A T E FRUIT C A K E • Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Sift I cup of flour mixture over fruit and mix well. Combine orange and lemon rind with butter, creaming thoroughly; add sugar gradually, creaming until light and fluffy. Add eggs and chocolate and blend; then molasses, jelly, and fruit juices. Add flour gradually, beating well after each Vl pound dates, finely cut addition; then add fruit. Turn into pans 1 pound citron, thinly sliced which have been greased, lined with heavy 3 teaspoons grated orange rind paper, and again greased. Bake in slow oven 1 VI teaspoons grated lemon rind (250° F.) until done: in 8J^-inch tube pans 1 pound butter or other shortening 4 to 5 hours; in 8x4x3-inch loaf pans 3 to 4 1 pound brown sugar hours; and in 6x3x2 J^-inch loaf pans to 12 eggs, well beaten 3 hours. If oven gets too hot, cover cakes 4 squares Baker's Unsweetened with heavy paper during part of baking. Chocolate, melted Makes about 12^2 pounds fruit cake. 1 cup each molasses and tart jelly Sprinkle } i pound almonds, blanched and VA cup orange juice shredded, over tops of cakes before baking, 3 tablespoons lemon juice if desired. When cold, wrap in waxed paper; store in covered container. Chocolate Fruit Cake mellows quickly and keeps well.
5 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder VA teaspoon soda VI teaspoon salt 3 teaspoons cinnamon 1 teaspoon each allspice and mace 3 pounds raisins, finely cut 2 pounds currants
C H O C O L A T E NUT L O A F 2Vi cups sifted Swans Down Cake Flour 1 teaspoon soda VA teaspoon salt 1 cup butter or other shortening 2 cups sugar 5 eggs, well beaten 1 cup broken walnut meats 3 squares Baker's Unsweetened Chocolate, melted 1 cup sour milk or buttermilk 2 teaspoons vanilla meats and vary the frosting, if desired.
• Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then nuts and chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased loaf pan, 12x8x3 inches, in slow oven (325 0 F.) 1 hour, or until done. Spread Mocha Creole Frosting (page 40) on top and sides of cake. Substitute other nut makes an excellent cake for evening spreads.
CHOCOLATE MARSHMALLOW LOAF 1 recipe Chocolate Fudge Cake (page 11) Marshmallows
• Bake Chocolate Fudge Cake in square pan. Rinse marshmallows and cut in halves, crosswise; arrange on bottom of warm cake. When cake is almost cold, cover with Hungarian Chocolate Frosting (page 42). • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Chocolate Fruit Cake • Bake some to keep and some to send as gifts. Slice wafer-thin and serve it with pride.
MAHOGANY CAKE • Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter, add sugar gradually, creaming until light and fluffy. Add eggs and beat well; add nuts and chocolate and blend; then potatoes and beat thoroughly. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 10x10x2 inches, in moderate oven (325 0 F.) 1 hour and 15 minutes, or until done. Or bake in two greased pans, 8x8x2 inches, in moderate oven (325 0 F.) about 70 minutes. Spread Chocolate Wonder Frosting (page 40) on top of cake. T o vary flavor, add y teaspoon cinnamon, y teaspoon cloves, and y teaspoon nutmeg to flour and omit vanilla. This cake will keep moist and fresh for several days if properly stored.
2Vi cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder VI teaspoon salt % cup butter or other shortening 2 cups sugar 3 eggs, well beaten 1 cup chopped walnut meats 3 squares Baker's Unsweetened Chocolate, melted 1 cup riced potatoes 2 A cup milk 1 teaspoon vanilla
S P O N G E
C A K E S
MARBLE ANGEL FOOD
CAKE
• Sift flour once; measure. T o 6 tablespoons flour, add cocoa and sift four times. Sift remaining flour four times. Beat egg whites and salt with wire whisk. When foamy, add cream of tartar; continue beating until stiff enough to hold up in peaks, but not dry. Fold in sugar, 2 tablespoons at a time. Divide mixture into two parts. T o one, fold in flour and teaspoon vanilla. T o other, fold in cocoa mixture, then y i teaspoon vanilla. Put by tablespoons into ungreased angel food pan, alternating white and dark mixtures. Bake in slow oven (275 0 F.) 30 minutes; increase heat to 325 0 F. and bake 30 minutes longer. Remove from oven; invert pan 1 hour.
Vs cup sifted Swans Down Cake Flour 2 tablespoons Baker's Breakfast Cocoa 1 cup egg whites Va teaspoon salt 1 teaspoon cream of tartar V/A cups sifted granulated sugar 1 teaspoon vanilla
CREOLE SPONGE
CAKE
• Sift flour once, measure, add salt and cocoa, and sift four times. Add lemon juice to egg yolks; beat with rotary beater until very thick and light. Beat egg whites with wire whisk until stiff enough to hold up in peaks, but not dry. Fold in sugar, a small amount at a time; then egg yolks. Fold in flour, a small amount at a time. Bake in ungreased tube pan in slow oven (325 0 F.) I hour, or until done. Remove from oven and invert pan 1 hour, or until cake is cold.
Va cup sifted Swans Down Cake Flour VA teaspoon salt 4 tablespoons Baker's Breakfast Cocoa 1 tablespoon lemon juice 5 egg yolks, beaten until thick and lemon-colored 5 egg whites 1 cup sifted sugar
CHOCOLATE SPONGE
CAKE
• Add chocolate and >2 cup sugar to milk in double boiler and cook until smooth and thick, stirring constantly. Cool, covered, stirring occasionally; then add vanilla. Sift flour once, measure, add baking powder, salt, and F^cup sugar, and sift together three times. Add water to egg yolks and beat with rotary egg beater until thick and lemon-colored. Add cup sugar gradually, beating until very thick—about 5 minutes. Fold in flour, alternately with chocolate mixture, y i at a time, adding chocolate last; fold in egg whites. Turn into two slightly greased 9-inch layer pans. Bake in moderate oven (350° F.) 30 minutes. Spread Chocolate Orange Frosting (page 41) between layers and on top of cake. This cake may be used as basis for dainty cakes. For small cakes, turn batter into very slightly greased small cup-cake pans, filling them almost to the tops. Bake in moderate oven (350° F.) 20 minutes. Makes 4 dozen. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
4 squares Baker's Unsweetened Chocolate VI cup sugar 1 cup milk 1 teaspoon vanilla V/A cups sifted Swans Down Cake Flour 2 /A teaspoons Calumet Baking Powder V2 teaspoon salt 1 cup sugar 2 tablespoons water 4 egg yolks, unbeaten 4 egg whites, stiffly beaten ]
Chocolate Sponge Roll • Made with just a twist of the wrist. Sometime try whipped cream for filling.
CHOCOLATE SPONGE
ROLL
• Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15xio-inch pan which has been greased, lined with paper to within >2 inch of edge, and again greased. Bake in 1 teaspoon vanilla hot oven (400° F.) 13 minutes. Quickly cut 2 squares Baker's Unsweetened off crisp edges of cake and turn out on cloth Chocolate, melted covered with powdered sugar. Remove paper. Spread Seven Minute Frosting (page 44) over cake and roll. Wrap in cloth and cool on rack. Cover with Bittersweet Coating recipe, page 45). Use cold sheet of Chocolate Sponge Roll; cut in half lengthwise, then crosswise. Put together as a four-layer cake, spreading flavored whipped cream between layers and Mocha Frosting (page 42) on top and sides of cake.
6 tablespoons Swans Down Cake Flour VI teaspoon Calumet Baking Powder VA teaspoon salt VA cup sifted sugar 4 egg whites, stiffly beaten 4 egg yolks, beaten until thick and lemon-colored
• Chocolate Tier Cake.
D E S S E R T TOPSY-TURVY
C A K E S
CAKES
• Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar, milk, and butter, and beat well. Add chocolate and vanilla and blend. Put about y teaspoon butter, 1 teaspoon brown sugar, and 1 apricot in each greased cup-cake pan or custard cup. Add cake batter, filling pans y full. Bake in moderate oven (350° F.) 30 minutes. Loosen cakes around edges with spatula. Turn upside down with apricots on top; garnish with 4 teaspoons melted butter whipped cream. Serves 8. These cakes make 3 tablespoons brown sugar an emergency dessert. If cooked apricots 8 cooked apricots are not available, use dried apricots, soaked until tender. Other fruits may be used as in Chocolate Upside Down Cake (page 19). 1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder V4 teaspoon salt VL cup brown sugar, firmly packed VL cup milk 3 tablespoons melted butter 1 square Baker's Unsweetened Chocolate, melted VI teaspoon vanilla
SURPRISE DESSERT C A K E S 1 recipe Chocolate Sponge Cake (page 16) Whipped cream
• Prepare the cake batter; bake in greased, medium cup-cake pans in moderate oven (350° F.) 30 minutes. Remove cone-shaped piece from center of each cake; fill hollow with cream. Replace cone; cover with Mocha Creole Frosting (page 40). Chill 1 hour. Makes 2 dozen cup cakes.
FRUITED C H O C O L A T E WEDGES 1 recipe Chocolate Sponge Cake (page 16) 1 cup finely cut, dried apricots, or 1 cup drained, crushed pineapple 1 cup cream, whipped
• Prepare Chocolate Sponge Cake. Fold apricots into cream; spread between layers and on top of cake. Or prepare K t h e a m o u n t of fruit and cream mixture and spread between layers; cover top and sides with Mocha Creole Frosting (page 40). Serve in thin wedges for dessert.
CHOCOLATE CHARLOTTE 3 squares Baker's Unsweetened Chocolate 2 cups heavy cream 4 tablespoons marshmallow cream Dash of salt V3 cup sifted powdered sugar 1 teaspoon vanilla Lady fingers or sponge cake
RUSSE
• Add chocolate to 2 tablespoons cream and heat in double boiler. When chocolate is melted, remove from boiling water; add marshmallow cream and salt; blend. Whip remaining cream; fold in chocolate mixture; then sugar and vanilla. Turn into dish, lined w i t h l a d y fingers or strips of sponge cake. Or turn into sherbet glasses lined with lady fingers. Chill until firm. This pudding is not stiff enough to serve unmolded. Serves 8. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Chocolate Upside Down Cake • G o o d news when cake combines chocolate and fruit —peaches, apricots, or pears.
C H O C O L A T E UPSIDE DOWN
CAKE
• Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine egg, milk, and vanilla; add to flour mixture, stirring until all flour is dampened. Add chocolate and blend; then beat vigorously I minute. Melt 3 tablespoons butter in 8x8x2-inch or deep 9-inch round pan; add sugar and cook and stir until thoroughly mixed. On this arrange peaches. Turn batter out on contents of pan. Bake in moderate oven (350° F.) 50 minutes, or until done. Loosen 3 tablespoons butter cake from sides of pan with spatula. Turn VI cup sugar upside down on dish with peaches on top. 2 cups sliced canned peaches Serve warm with plain or whipped cream, Canned apricots, pears, or pineapple. or bananas may be substituted for peaches. 1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder VA teaspoon salt 2 A cup sugar VA cup softened butter 1 egg, well beaten 6 tablespoons milk VL teaspoon vanilla 1 square Baker's Unsweetened Chocolate, melted
D A R K
C A K E S
TWO-STEP DEVIL'S FOOD
CAKE
• Combine chocolate, 4 tablespoons sugar, and water in saucepan; cook until thick and smooth, stirring constantly. Let stand until cold, stirring occasionally. Add vanilla. Sift flour once, measure, add baking powder, soda, and salt, and sift together three 2 cups sifted Swans Down Cake Flour times. Cream butter thoroughly, add sugar 2 teaspoons Calumet Baking Powder gradually, and cream together until light V2 teaspoon soda and fluffy. Add eggs and beat well; then VI teaspoon salt the cold chocolate mixture and blend. Add % cup butter or other shortening flour, alternately with milk, in small amounts, 1 Va cups sugar beating after each addition until smooth. 3 eggs, well beaten Turn into two greased 9-inch layer pans. Vz cup sour milk or buttermilk Bake in moderate oven (3500 F.) 35 minutes, or until done. Spread Burnt Sugar Frosting (page 44) between layers and over cake.
3 squares Baker's Unsweetened Chocolate 4 tablespoons sugar 2 /z cup water 1 teaspoon vanilla
C H O C O L A T E DESSERT 2 cups sifted Swans Down Cake Flour VA teaspoon soda VA teaspoon salt Vl cup butter or other shortening 1 Vz cups sugar 3 eggs, unbeaten 3 squares Baker's Unsweetened Chocolate, melted VA cup sour milk or buttermilk 1 teaspoon vanilla Decorate sides with coarsely broken
BLACK CHOCOLATE
CAKE • Sift flour once, measure, add soda and salt, and sift together three times. Cream butter, add sugar gradually, and cream well. Add eggs, one at a time, beating thoroughly after each; then chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 30 minutes. Spread Mocha Creole Frosting (page 40) between layers and over cake, or other nut meats, as desired.
CAKE
• Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter; add sugar gradually, creaming thoroughly. Add eggs and beat very well; then chocolate and blend. Add flour, alternately with water, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 1 ox 10x2 inches, in moderate oven (325 0 F.) 1 hour and 10 minutes. Spread Orange Seven Minute Frosting (page 44) over cake. Caramel Frosting or Sour Cream Frosting (page 43) is also delicious on this cake. • For further information On the use of baking powder, consult the section on Perfect Leavening, page 61.
2Vi cups sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder VI teaspoon each soda and salt VL cup butter or other shortening 2 cups sugar 3 eggs, well beaten 4 squares Baker's Unsweetened Chocolate, melted 1 cup water 1 teaspoon vanilla
LITTLE C A K E S A N D FOR I N F O R M A L •
COOKIES
MOMENTS
Little cakes and cookies are for those informal moments, when
guests drop in on us. And what a charming variety of guests we do have on these occasions! Small, grimy persons trudging home to us from school, friends coming in for tea, a group of young things foraging in the kitchen. And how those crisp, crunchy chocolate cookies or those plump, little chocolate cakes just fill the bill. And isn't it a relief to know in the back of your busy mind that there is a generous supply of them on hand and that many, many more can be made with the least possible effort? WHAT
•
TO
MAKE,
AND
WHEN
Every hostess knows that the business of stocking-up takes a
bit of doing. Recipes for these little things that seem to vanish overnight, must be inexpensive, easy to mix, and baked by the dozens. There is a wide and tempting variety of just such recipes in this book. Chocolate Fudge Drops (page 38), for instance. You can turn out a big batch of them in half an hour. Chocolate Ice Box Cookies—ready to slice and bake on demand. Rolled Chocolate Cookies that pack away so neatly. And Brownies—chocolate's own pet cooky! Chocolate Nut Tea Cakes, ready for any emergency. In addition, there are recipes for more festive cakes for your fancier tea parties—Chocolate Macaroons and Chocolate Pin Wheels, that melt in your mouth one after another. Such dainty tidbits will just fill the need for countless unplanned refreshments. •
For Sunday night suppers and all informal occasions there is an
interesting variety of new and unusual recipes throughout the booklet. You will find in this section Chocolate Cream Puffs, easy to make and fun to fill. Crisp, tender Chocolate Waffles that make an unusual Sunday night dessert. Fruited Chocolate Wedges and Surprise Dessert Cakes (page 18), baked in advance and easily served with a last-minute touch. You will find that every one of these good things has the special flair that the richness of Baker's Chocolate gives. And if you are clever and a farseeing hostess, you will develop a good long repertoire of them.
T E A
C A K E S
BROWNIES VA cup sifted Swans Down Cake Flour VI teaspoon Calumet Baking Powder Vs cup butter or other shortening 2 squares Baker's Unsweetened Chocolate, melted 1 cup sugar 2 eggs, well beaten VL cup chopped walnut meats 1 teaspoon vanilla
• Chocolate Indians.
Use recipe for Browr and finely cut dates. Use toasted walnut
CHOCOLATE
• Sift flour once, measure, add baking powder and dash of salt, and sift again. Add butter to chocolate and mix well. Add sugar gradually to eggs, beating thoroughly; then chocolate mixture and blend. Add flour and mix well; then nuts and vanilla. Bake in greased pan, 8x8x2 inches, in moderate oven (350° F.) 35 minutes, or until done. Cut in squares; remove from pan and cool on cake rack. Makes 2 dozen brownies. 5, adding 1 additional egg and cup seeded sats, if desired.
COOKIES
• Sift flour once, measure, add baking powder, soda, salt, and cinnamon, and sift three times. Cream butter, add sugar gradually, creaming until light and fluffy. Add eggs and chocolate; beat well. Add flour, a small amount at a time, mixing well after each addition. Chill thoroughly. Roll y i inch thick on slightly floured board. Cut with floured cooky cutter; sprinkle with sugar. Bake on ungreased baking sheet in moderate oven (350° F.) 9 minutes. Makes 2 ^ dozen 3-inch cookies. Spread frosting between 2 cookies to make Chocolate Cream Wafers. For holidays, cut cookies in fancy shapes. Decorate, using granulated sugar, mixture of sugar and cinnamon, red or green sugar; halved or finely chopped almonds (blanched), pecans, walnuts, or cashews; tiny colored candies, small red wintergreen or cinnamon candies, candied caraway seeds, or silver dragees; or raisins, currants, strips of dates, dried apricots, citron, or candied pineapple; or candied orange, grapefruit, or lemon peel. Cut strips with sharp scissors. 2 cups sifted flour 1 VL teaspoons Calumet Baking Powder VL teaspoon soda VA teaspoon salt VL teaspoon cinnamon VL cup butter or other shortening 1 VA cups sugar 2 eggs, well beaten 3 squares Baker's Unsweetened Chocolate, melted
CHOCOLATE
MACAROONS
2 egg whites 1 cup sugar VA teaspoon salt VL teaspoon vanilla V/2 squares Baker's Unsweetened Chocolate melted 1VI cups Baker's Coconut, Premium Shred
• Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Add salt and vanilla. Fold m chocolate; then coconut. Drop from teaspoon on ungreased, heavy paper. Bake in slow oven (325 0 F.) 20 minutes, or until
y~'mch.
done. Cool 5 minutes before removing from paper. Makes 2 dozen 1 macaroons. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Chocolate Macaroons, Nut Cakes, Brownies • Three artful dainties. A bit of chocolate adds much to cookies.
C H O C O L A T E NUT TEA
CAKES
• Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and VI cup butter or other shortening fluffy. Add eggs and beat thoroughly; add 1 cup sugar chocolate and blend; then nuts and raisins, 2 eggs, well beaten and beat well. Add flour, alternately with 3 squares Baker's Unsweetened milk, a small amount at a time, beating Chocolate, melted after each addition until smooth. Add vaVa cup broken nut meats nilla. Drop from teaspoon into greased small VA cup raisins cup-cake pans. Bake in moderate oven VL cup milk (350° F.) 20 to 25 minutes, or until done. VL teaspoon vanilla Makes 2 ^ dozen small cakes, These cakes may be made with walnut, pecan, almond, or cashew nut meats. If desired, sprinkle part of chopped nut meats over top of cakes. These small fruited cup cakes are excellent served for afternoon tea, or with fruit ices or ice creams. 1 VI cups sifted Swans Down Cake Flour 1 VI teaspoons Calumet Baking Powder VI teaspoon salt
R E F R E S H M E N T S C H O C O L A T E ICE BOX
COOKIES
• Sift flour once, measure, add baking powder and salt, and sift again. Combine butter, sugar, eggs, chocolate, and vanilla, beating with spoon until blended; add nuts. Add flour gradually, mixing well after each addition. Divide dough in two parts; shape in rolls, ip2 inches in diameter, rolling each in waxed paper. Chill until firm enough to slice. Cut in yi-inch slices; bake on ungreased baking sheet in moderate oven (350°F.) 10 minutes. Makes 7 dozen cookies. T o vary this recipe, substitute 2 cups Baker's Coconut, Premium Shred, for nut meats; or I cup finely cut raisins or dried apricots, for 1 cup nut meats.
4 cups sifted Swans Down Cake Flour 4 teaspoons Calumet Baking Powder Vi teaspoon salt V A cups softened butter 1 Vl cups sugar 2 eggs, unbeaten 4 squares Baker's Unsweetened Chocolate, melted 1 teaspoon vanilla 2 cups broken walnut meats
E C L A I R S OR C R E A M
PUFFS
© Sift flour once; measure. Melt shortening in water. Stir flour into rapidly boiling water. Cook, stirring constantly, until mixture leaves sides of pan in smooth, compact mass. Remove at once from fire. Add eggs, one at a time, beating only until smooth (20 to 40 seconds) after each. Shape on ungreased baking sheet, using pastry bag or two teaspoons to make rounds for cream puffs, or strips, 5x1 inches, for eclairs. Bake in hot oven (450° F.) 20 minutes; reduce heat to moderate (350° F.) and bake 25 minutes longer. Make slit in one side; insert Chocolate Cream Filling (page 48) or whipped cream. Cover with Hungarian Chocolate Frosting recipe, page 42), or sprinkle with confectioners' sugar. Makes 12. Use recipe above, shaping mixture into tiny cream puffs, 1 inch in diameter, or eclairs, 2p2 x y/ inches. Reduce baking time one-half. Fill with Cream Puff Filling (page 48) and cover with Simple Chocolate Frosting (page 43). Makes 4 dozen. 1 cup sifted Swans Down Cake Flour Vz cup butter or other shortening 1 cup boiling water 3 eggs, unbeaten
• Chocolate Tea Puffs.
C H O C O L A T E DESSERT WAFFLES 1 Vi cups sifted flour V/2 teaspoons Calumet Baking Powder Vi teaspoon salt A cup sugar 2 egg yolks, well beaten Vl cup milk 3
Vl cup melted butter 2 squares Baker's Unsweetened Chocolate, melted Vl teaspoon vanilla 2 egg whites, stiffly beaten
• Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add to flour mixture, beating until smooth. Combine butter and chocolate; add to batter and blend. Add vanilla. Fold in egg whites. Bake in hot waffle iron. Serve hot with whipped cream, orange marmalade, with Luscious Orange Sauce (page 46) or Chocolate Mint Sauce (page 47). Makes four 4-section waffles.
A simple but attractive bridge luncheon or Sunday night supper may be built around these Chocolate Dessert Waffles. Plan. jservice so that waffles are baked at the table. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61.
Chocolate Pin Wheels • Two steps to the whirl. Dark and light rolled together in an unusual ice box cooky.
C H O C O L A T E PIN W H E E L S • Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolk and beat well. Add flour, alternately with milk, mixing well after each addition. Divide dough in two parts. T o one part, add chocolate and blend. Chill until firm enough to roll. Roll each half into rectangular sheet, yi inch thick; place plain sheet over chocolate sheet. Roll as for jelly roll. Chill overnight, or until firm enough to slice. C u t in yi-inch slices. Bake on ungreased baking sheet in hot oven (400° F.) 5 minutes, or until done. Makes dozen pin wheels. These rolls, when carefully wrapped in waxed paper, may be kept in refrigerator for several days, and baked as desired. Pin Wheels are easy to make and to roll if both dark and light doughs are chilled thoroughly; this makes them firm and easy to handle. 1 Vi cups sifted flour Vi teaspoon Calumet Baking Powder Vs teaspoon salt Vi cup butter or other shortening Vi cup sugar 1 egg yolk, well beaten 3 tablespoons milk 1 square Baker's Unsweetened Chocolate, melted
DESSERTS TAKE A MAGIC •
ON
GOODNESS
Even the simplest, least expensive dessert seems touched with
a sort of magic goodness when you add the luscious flavor of chocolate! Foods that you usually place in the Cinderella class, turn into tempting beauties. Consider bread pudding, if you pleased ft Doesn't your husband look a bit martyr-like at the sight of this economical stand-by? But just serve him our famous Tip-top Crumb Pudding and study his face as he takes a spoonful! No need ever to apologize for serving a simple dessert. •
Then try the recipe for our plain Chocolate Pudding, which you
will find so delicious served just as it is, but which can be varied, also, in so many interesting ways. Chocolate Tapioca Cream also lends itself to delightful variations. T r y it, for instance, with Marshmallow Mint Sauce, or our inimitable Regal Chocolate Sauce. The many possibilities of just these few simple recipes will make you realize what a versatile ingredient chocolate really is ft ft how successfully it blends with other ingredients, particularly milk and eggs. We know you will say that chocolate actually does bring magic goodness to desserts! It makes the simplest pudding glamorous and delicious, and promises the success of any new dish. SOME
•
LIKE
THEM
HOT—OTHERS
COLD
In this generous section of dessert recipes there are dozens of
wonderful suggestions; recipes for hot desserts, chilled ones, frozen ones! Each is a tempting delight! Delicious hot puddings that top off an otherwise simple menu so perfectly ft ft Delicate chocolate souffles, that melt in your mouth! Wonderful steamed puddings, whose piping hot, rich goodness makes them so suitable for cold-weather desserts; for what is more appetizing, on a cold winter night, than one of these puddings brought to the table, proudly garnished and ''sauced" ft ft Our new Chocolate Upside Down Cake (page 19) is also one of those more substantial desserts that make such a perfect finale for a light and simple meal. Please consider this upside down cake as a basic recipe, to be varied in all kinds of ways ft ft with apricots, pineapple, pears, and many other fruits!
DESSERTS TAKE ON A M A G I C
•
GOODNESS
You will find a favorite for every member of the family in the
long list of recipes for inexpensive chilled chocolate puddings ft ft the convenient kind that can be made in the morning and set in the ice box to be ready for luncheon or dinner. That delicious Chocolate Velvet Cream, illustrated on page 33, comes in this group of desserts. Then there's a wonderful Chocolate Caramel Custard ft ft a velvety Chocolate Charlotte Russe (page 18), so easy to make ft ft to say nothing of that refrigerator favorite, the luscious Chocolate Ice Box Cake! •
A frozen dessert is always exciting, and when ice cream is rich
with the alluring flavor of Baker's Unsweetened Chocolate, it becomes the perfect dessert for almost any type of menu. In the group of recipes for frozen and chilled desserts, you will find all sorts of tempting ways to combine chocolate with caramel, with fruit flavors, nuts, or coconut. •
There are four gorgeous pie recipes, and a recipe for pastry
shells. Pies should always contain that priceless element of surprise ft ft an effect which every accomplished hostess needs to have tucked up her sleeve! And when you serve a stunning chocolate pie, or crisp little tartlets with their dark fillings hidden under whipped cream and perhaps sprinkled with shavings or shreds of grated chocolate, you may be sure that your stock as a hostess will rise by leaps and bounds. Then for a brand new treat, try Chocolate Crested Custard Pie! HOW
•
TO
MELT
CHOCOLATE
FOR
MOST
DESSERTS
There are two simple methods for adding Baker's Unsweetened
Chocolate to other ingredients. The first is by melting it over hot water, as in most cake recipes, and the second by melting it in liquid. In most of the recipes in this section, you will be using the second of these methods. These directions, developed in the testing kitchens of General Foods, will help you achieve a smooth, rich blend in making chocolate-flavored cream puddings and frozen desserts. Add chocolate squares to cold liquid, heat gradually, so that chocolate will melt slowly. If the liquid is milk or cream, place over hot water to prevent scorching. Beat with rotary egg beater until mixture is smooth and perfectly blended.
C R E A M
D E S S E R T S
CHOCOLATE CARAMEL
CUSTARD
• Melt sugar in a small, heavy skillet over moderate heat; continue heating until a smooth, light brown syrup is formed, stirring constantly. Remove from fire and add 1 square Baker's Unsweetened Chocolate water; then cook until caramel is dissolved. 2 cups milk Place i?/2 tablespoons syrup in each cup. 2 eggs, slightly beaten Add chocolate to milk and heat in double VA cup sugar boiler. When chocolate is melted, beat with Vz teaspoon salt rotary egg beater until blended. Combine VL teaspoon vanilla eggs, sugar, and salt; add chocolate mixture gradually, stirring until sugar is dissolved. Add vanilla and pour into prepared custard cups. Place in pan of hot water; bake in slow oven (325 0 F.) 60 minutes, or until knife inserted comes out clean. (Water in pan should not boil.) Unmold on serving dishes. Custard should hold its shape while syrup spreads over and around it. Serve warm or chilled. Serves 6. For variety in flavor, apricot or peach jam, or orange marmalade may be substituted for caramel syrup in this recipe; use 1 tablespoon jam for each custard. Vz cup sugar Vz cup water
CHOCOLATE TAPIOCA
CREAM
• Combine Minute Tapioca, sugar, salt, chocolate, egg yolk, and milk in top of double boiler and stir enough to break egg yolk. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Fold a small amount into egg white; add to remaining tapioca mixture and blend. Cool—mixture thickens as it cools. Add vanilla and chill. Serve in sherbet glasses. Serve with Marshmallow Mint Sauce (page 46), or garnish with whipped cream. Or serve with Luscious Orange Sauce (page 46). Serves 8. 4 tablespoons Minute Tapioca VL cup sugar VA teaspoon salt 2 squares Baker's Unsweetened Chocolate, cut in pieces 1 egg yolk 4 cups milk 1 egg white, stiffly beaten 1 teaspoon vanilla
CHOCOLATE CREAM
MOLDS
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, cornstarch, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirring occasionally. Add small amount of mixture to egg, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Remove from boiling water; add butter and vanilla. Turn into wet molds. Chill. Unmold and serve with plain cream or with Fluffy Chocolate Sauce (page 47), or serve with a fruited whipped cream. Serves 4 to 6. 2 squares Baker's Unsweetened Chocolate 2 cups milk VL cup sugar 2 tablespoons cornstarch VA teaspoon salt 1 egg, well beaten 2 tablespoons butter VL teaspoon vanilla
Chocolate Pudding • Topped here with imagination. Starring an ever-popular favorite in glamorous new roles.
CHOCOLATE
PUDDING
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking io minutes, stirring it occasionally. Remove from fire; add vanilla. Stir frequently while cooling. Chill and serve with cream. Serves 6. Chocolate Pudding may be varied in many simple ways: Fold y cup Baker's Coconut, Premium Shred (plain or toasted), into pudding; top with additional coconut. Fold y cup chopped walnut meats into pudding; top with whipped cream and a walnut half. Fold I diced banana into pudding; top with whipped cream and a few banana slices. Fold orange marmalade into whipped cream; use as garnish for pudding, topping with a bit of marmalade. Fold a few slices of dates into pudding; top with whipped cream and date slices. Flavor whipped cream with peppermint extract; use as garnish for pudding, topping with a sprig of fresh mint or a cube of mint jelly.
3 squares Baker's Unsweetened Chocolate 3 cups milk VA cup sugar 6 tablespoons flour A teaspoon salt 1 teaspoon vanilla ]
B A K E D
D E S S E R T S
TIP-TOP CRUMB
PUDDING
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine egg, sugar, and salt; add chocolate mixture gradually, stirring until blended. Add vanilla and crumbs. Turn into greased baking dish and let stand i o to 15 minutes. Place dish in pan of hot water; bake in moderate oven (350° F.) 45 minutes. Spread with jam. VA cup raspberry jam Beat egg white until foamy throughout; add 1 egg white sugar gradually, beating thoroughly. Con2 tablespoons sugar tinue beating until mixture will stand in peaks. Pile lightly over jam on chocolate mixture. Bake 15 minutes longer, or until delicately browned. Substitute pineapple c r apricot jam, as desired. Serves 6. 1 square Baker's Unsweetened Chocolate 2Vi cups milk 1 egg and 1 egg yolk, slightly beaten Va cup brown sugar, firmly packed VA teaspoon salt 1 teaspoon vanilla 1 VL cups soft bread crumbs
C H O C O L A T E BREAD
PUDDING
• Add chocolate to milk and heat in double boiler. When chocolate is melted, stir until blended. Combine eggs, sugar, and salt; add chocolate mixture gradually, stirring vigorously. Add vanilla. Place bread in greased baking dish; pour mixture over it and let stand 10 minutes; then mix well before baking. Place dish in pan of hot water and bake in moderate oven (3500 F.) 60 minutes, or until pudding is firm. Serve hot with brownsugar hard sauce, raisin sauce, or Sunshine Foamy Sauce (page 46), or serve cold with light cream. Serves 6. If desired, bread may be crumbled instead of cubed. V/2 squares Baker's Unsweetened Chocolate 3 cups milk 2 eggs, slightly beaten VL cup sugar VA teaspoon salt 1 teaspoon vanilla 2 cups cubed stale bread
CHOCOLATE COCONUT
SOUFFLE
• Combine Minute Tapioca, sugar, salt, chocolate, and milk in top of double boiler. Place over rapidly boiling water and bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water and add butter and coconut; let cool slightly while beating eggs. Add egg yolks and mix well. Fold in egg whites. Turn into greased baking dish. Place in pan of hot water and bake in moderate oven (350° F.) 60 to 70 minutes, or until souffle is firm. Serve hot with plain or whipped cream. Serves 8. Minute Tapioca added to a souffle, holds and absorbs moisture during baking, makes it deliciously moist, fluffy, and light, and helps it stay high during serving. Vz cup Minute Tapioca VL cup sugar VA teaspoon salt 2Vi squares Baker's Unsweetened Chocolate, cut in pieces 2 cups milk 2 tablespoons butter V2 can Baker's Coconut, Southern Style, chopped 3 egg yolks, beaten until thick and lemon-colored 3 egg whites, stiffly beaten
Chocolate Souffle • A grand finale to the feast. So ended, even the simplest meal achieves distinction.
CHOCOLATE
SOUFFLE'
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add small amount of chocolate mixture, stirring until smooth; return to double boiler and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Remove from boiling water and add butter and lemon-colored and vanilla; let cool slightly while beating 4 egg whites, stiffly beaten eggs. Add egg yolks and mix well. Fold in egg whites. Turn into greased baking dish or casserole, filling it from to % full. Place in pan of hot water and bake in moderate oven (350° F.) I hour, or until souffle is firm. Serve immediately with Marshmallow Mint Sauce (page 46), Sunshine Foamy Sauce (page 46), or with plain or whipped cream. This is a nutritious dessert; it is excellent to serve and appropriate for dessert at a light luncheon or supper. Serves 8. 2 squares Baker's Unsweetened Chocolate 2 cups milk Vi cup sugar Vz cup flour Vl teaspoon salt 2 tablespoons butter 1 teaspoon vanilla 4 egg yolks, beaten until thick
F I N E
P U D D I N G S
CHOCOLATE VELVET
CREAM
1 square Baker's Unsweetened Chocolate 1 cup milk 1 tablespoon granulated gelatin
• Add chocolate to cup milk and heat in double boiler. Soak gelatin in remaining y i cup milk 5 minutes. When chocolate is melt-
Vi cup sugar Va teaspoon salt 1 cup heavy cream VL teaspoon vanilla
ed, beat with rotary egg beater until blended. Add gelatin, sugar, and salt, and stir until gelatin is dissolved. Cool. Add cream and vanilla. Chill until cold and syrupy. Place in bowl of cracked ice or ice water and whip with rotary egg beater until fluffy and thick like whipped cream. Turn into individual molds or large mold, or pile lightly in sherbet glasses. Chill only until firm; then unmold and keep in refrigerator until served. Garnish with whipped cream. Sprinkle with chopped blanched almonds, or grate chocolate over top, if desired. Serves 6.
STEAMED CHOCOLATE
PUDDING
• Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter, add sugar gradually, and cream together thoroughly. Add egg VA teaspoon salt and chocolate, beating until smooth. Add Vz cup butter or other shortening flour, alternately with milk, a small amount VL cup sugar at a time, beating well after each addition. 1 egg, well beaten Turn into greased mold, filling full; cover 3 squares Baker's Unsweetened tightly and steam 2 hours. If additional Chocolate, melted water is needed during steaming, it must 1 cup milk be boiling when added. Serve hot with Sunshine Foamy Sauce (page 46) or brown-sugar hard sauce; or garnish with whipped cream, if desired. Serves 10. This makes an excellent dessert on a cold day. 2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder VL teaspoon soda
C H O C O L A T E COTTAGE
PUDDING
• Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually and cream well. Add egg yolks and beat thoroughly; then chocolate and vanilla. Add flour, alternately with milk, beating after each addition until smooth. Fold in egg whites. Turn into greased pan, 8x8x2 inches. Bake in moderate oven (325 0 F.) 50 minutes, or until done. Remove from pan. Serve warm or cold with plain or whipped cream, or with Chocolate Mint Sauce (page 47). Serves 12. This practical dessert may be varied in simple ways: serve with whipped cream flavored with orange marmalade, raspberry or strawberry jam, currant jelly, or Log Cabin Syrup. • For further information on the use of baking powder, consult the section on Perfect Leavening, page 61. 1 VA cups sifted Swans Down Cake Flour 1 VI teaspoons Calumet Baking Powder Vs teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 2 egg yolks, well beaten 1 VL squares Baker's Unsweetened Chocolate, melted VA teaspoon vanilla VL cup milk 2 egg whites, stiffly beaten
Chocolate Velvet C r e a m
•
Festive enough for the
proudest occasion. It can be made long before the party.
CHOCOLATE
MASQUERADE
PUDDING
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Com1/3 cup sugar bine sugar, cornstarch, and salt; add small 4 tablespoons cornstarch amount of chocolate mixture, stirring until 14 teaspoon salt smooth; return to double boiler and cook 2 egg yolks, slightly beaten until thickened, stirring constantly. Con1 teaspoon vanilla tinue cooking 10 minutes, stirring occasion2 egg whites ally. Add egg yolks gradually, stirring well; 4 tablespoons sugar cook 2 minutes longer, stirring constantly. 14 cup Baker's Coconut, Premium Shred Add vanilla and turn into greased baking dish. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on chocolate mixture and sprinkle with coconut. Bake in moderate oven (350° F.) 1 5 minutes, or until delicately browned. Serve warm or cold. Serves 6. This pudding may be baked in individual custard cups, if desired. 2 squares Baker's Unsweetened Chocolate 3 cups milk
F R O Z E N
D I S H E S
C H O C O L A T E ICE BOX
CAKE
4 squares Baker's Unsweetened Chocolate Vz cup sugar Dash of salt 1/4 cup hot water 4 egg yolks 1 teaspoon vanilla 4 egg whites, stiffly beaten 1 cup cream, whipped 2 dozen lady fingers
• Melt chocolate in top of double boiler. Add sugar, salt, and water, stirring until sugar is dissolved and mixture is blended. Remove from boiling water; add egg yolks, one at a time, beating thoroughly after each addition. Place over boiling water and cook 2 minutes, or until thickened, stirring constantly. Remove from boiling water; add vanilla and fold into egg whites. Chill. Fold in whipped cream. Line bottom and sides of mold with lady fingers. Turn chocolate mixture into mold and place remaining lady fingers on top. Chill 12 to 24 hours in refrigerator. Unmold. Serves 8. If desired, add y cup finely cut walnut meats to chocolate mixture before turning into mold.
C H O C O L A T E PA R FA IT • Bring sugar and water to a boil and boil until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (238° F.). Pour syrup in fine stream over egg whites, beating constantly. Continue beating until mixture is cool. Add chocolate and blend; fold in cream and vanilla. Turn into freezing trays of automatic refrigerator and let stand 3 to 4 hours. Or turn mixture into mold, filling it to overflowing; cover with waxed paper and press cover tightly down over paper. Pack in equal parts ice and salt 3 to 4 hours. Serve with whipped cream, if desired. Makes 1 y quarts parfait. Serve this gala dessert for company occasions. A cup sugar A cup water 3 egg whites, stiffly beaten 3 squares Baker's Unsweetened Chocolate, melted and cooled 2 cups cream, whipped 2 teaspoons vanilla 3
3
CHOCOLATE
SUNDAES
• Mocha Pecan Sundae.
Serve coffee ice cream with Regal Chocolate Sauce (page 47) and garnish with pecan meats, chopped or in halves.
• Hot Fudge Sundae.
Serve Chocolate Ice Cream (page 35), or vanilla ice cream with Hot Fudge Sauce (page 46). T o p with chopped nuts or Baker's Coconut, plain or toasted, if desired. Arrange 2 Chocolate Macaroons (page 22) in each glass for variety.
• Caramel Chocolate Sundae.
Serve caramel ice cream with Fluffy Chocolate Sauce (page 47) or Hot Fudge Sauce (page 46). T o p with whipped cream, if desired.
• Marshmallow Mint Sundae.
Serve Chocolate Ice Cream (page 35) with Marshmallow Mint Sauce (page 46) and top with Hot Fudge Sauce (page 46).
• Coconut Snowball Sundae.
Pour Regal Chocolate Sauce (page 47) in shallow sherbet glass, covering bottom. Shape vanilla ice cream into ball; roll in Baker's Coconut, Southern Style, and place in sherbet glass. Toast coconut, if desired. T o vary this sundae, substitute chopped walnuts, pecans, or blanched almonds for coconut.
Chocolate Ice Cream • Right off the dasher with that fine homemade flavor. There is nothing any better.
C H O C O L A T E ICE
CREAM
3 squares Baker's Unsweetened Chocolate 2 cups milk 1 cup sugar 4 tablespoons flour ks teaspoon salt 2 eggs, slightly beaten 4 cups light cream 2 tablespoons vanilla
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly. Then continue cooking 5 minutes, stirring occasionally. Add small amount of mixture to eggs, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Cool. Add cream and vanilla. Turn into freezer and freeze until stiff, using 8 parts ice to I part salt. Turn freezer crank very slowly at first, then rapidly. Remove dasher and pack down ice cream. Cover with waxed paper, adjust lid, and fit cork into hole at top; repack solidly with mixture of 4 parts ice to 1 part salt, covering can well. Let stand several hours to ripen, draining and repacking, if necessary. This makes a smooth, rich, full-flavored chocolate ice cream. Serve it plain or with Hot Fudge Sauce (page 46). Makes 2 quarts ice cream.
P I E S
A N D
T A R T S
PIE C R U S T 2V2 cups sifted Swans Down Cake Flour VI teaspoon salt 2 A cup cold shortening V3 cup cold water (about)
• Sift flour once, measure, add salt, and sift again. Cut in shortening until pieces are about size of small peas. Add water, a small amount at a time, mixing lightly. Wrap in waxed paper; chill thoroughly. Roll y i inch thick on slightly floured board. Line pie plates. T o bake, prick, or line with waxed paper and fill with rice during first 10 minutes of baking. Bake in hot oven (450° F.) 15 minutes. Makes enough pastry for two 9-inch shells, or fifteen 3>£-inch tart shells.
SANTIAGO CHOCOLATE
PIE
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add small amount of chocolate mixture, stirring until smooth; return to double boiler and cook until thickened, stirring constantly. Then continue cooking 10 minutes, stirring occasionally. Add egg gradually, stirring vigorously; cook 2 minutes longer, stirring constantly. Remove from boiling water; add butter and VL cup cream, whipped and sweetened vanilla. Cool slightly and turn into pie shell. VA cup chopped raisins or dates Chill. Before serving, cover with sweetened VA cup broken nut meats whipped cream to which raisins or dates and nuts have been added; pile lightly, from edge in. Or omit fruit and nuts in whipped cream, and sprinkle with Baker's Coconut, Southern Style, plain or toasted. 3 squares Baker's Unsweetened Chocolate 31/2 cups milk % cup sugar A cup sifted Swans Down Cake Flour VA teaspoon salt 1 egg or 2 egg yolks, beaten 2 tablespoons butter 1 VL teaspoons vanilla 1 baked 9-inch pie shell 2
CHOCOLATE
TARTLETS
3 squares Baker's Unsweetened Chocolate 2 cups milk 1 cup sugar 4 tablespoons cornstarch VA teaspoon salt 2 egg yolks, well beaten 1 tablespoon butter VI cup seedless raisins 1/2 cup chopped walnut meats 1 teaspoon vanilla 8 baked tart shells
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, cornstarch, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; continue cooking 10 minutes, stirring occasionally. Add egg yolks, stirring vigorously and cook 2 minutes longer. Add butter, raisins, nuts, and vanilla. Cool slightly; turn into tart shells. Chill. Cover with whipped cream and grate chocolate on top, if desired; or top with a meringue. Makes 8 tartlets. Individual tartlets make an attractive luncheon dessert. T o make meringue, beat 2 egg whites until foamy. Add 4 tablespoons sugar, adding 2 tablespoons at a time, and beating thoroughly. Continue beating until mixture stands in peaks. Pile lightly on filled tarts. Bake in moderate oven (350° F.) 15 minutes.
Chocolate Cream Pie and Tartlets • Bedecked with whipped cream or tawny meringue. W h o can resist them?
C H O C O L A T E C R E A M PIE • Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirringoccasionally. Add egg yolks gradually, stirring vigorously; cook 2 minutes longer. Add butter and vanilla. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons 2 egg whites at a time, beating after each addition until 4 tablespoons sugar sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350° F.) 15 minutes. Sprinkle y i cup Baker's Coconut, Premium Shred, over meringue before browning, if desired. Or substitute whipped cream for meringue. 3 squares Baker's Unsweetened Chocolate 2Vi cups milk 1 cup sugar 6 tablespoons flour Vi teaspoon salt 2 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon vanilla 1 baked 9-inch pie shell
N E W
D E S S E R T S
C H O C O L A T E C R E S T E D C U S T A R D PIE VL recipe Pie Crust (page 36) 4 eggs, slightly beaten VL cup sugar VA teaspoon salt 3 cups milk 1 teaspoon vanilla 2 tablespoons sugar 1 square Baker's Unsweetened Chocolate, melted 2 tablespoons hot water oven (300° F.), and bake 7 to 10 minutes k before serving. This is an attractive new
DUCHESS CHOCOLATE
• Line a deep 9-inch pie plate with pastry, rolled y i inch thick, allowing pastry to extend 1 inch beyond edge. Fold edge back to form standing rim; flute with fingers. Combine eggs, sugar, salt, milk, and vanilla. Pour into pie shell. Bake in hot oven (450° F.) 20 minutes; decrease heat to moderate (35°° F.) and bake 10 to 15 minutes longer, or until firm. Add sugar to chocolate; then add water, 1 tablespoon at a time, stirring until well blended. Pour over pie filling, place in slow ;er, or until chocolate is set. Cool thoroughly iy to use chocolate with a custard pie.
PUDDING
• Melt chocolate in top of double boiler. Remove from fire. Add butter, sugar, flour, egg yolks, vanilla, and salt. Blend. Fold Vs cup confectioners' sugar lightly into egg whites. Turn into greased VL tablespoon flour mold, filling % full. Cover tightly and steam 2 egg yolks, slightly beaten 30 minutes. Serve hot with Regal Chocolate Few drops vanilla Sauce (page 47). Serves 6. (Servings are Dash of salt small as pudding is rich.) M a y also be served 2 egg whites, stiffly beaten with frozen whipped cream rosettes, made by forcing whipped cream through pastry tube or bag, decorating with bits of cherry or citron, then freezing in tray of automatic refrigerator. 1 VL squares Baker's Unsweetened Chocolate W i tablespoons melted butter
C H O C O L A T E FUDGE
DROPS
• Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat thoroughly ; then chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla and nuts. Drop from teaspoon on ungreased baking sheet and VL cup sour milk or buttermilk bake in moderate oven (350° F.) 15 min1 teaspoon vanilla utes. Use pecan or almond meats instead of VL cup broken walnut meats walnut meats, or substitute chopped raisins or dates for nuts,if desired. Makes4 dozen small drops. These little cookies, so quick to mix, have many uses, and are favorites with old and young, For special occasions, spread with Chocolate Orange Frosting (page 41), or a fluffy frosting. 1VL cups sifted Swans Down Cake Flour VL teaspoon soda VA teaspoon salt 4 tablespoons butter or other shortening Va cup brown sugar, firmly packed 1 egg,unbeaten 2 squares Baker's Unsweetened Chocolate, melted
BE AN A R T I S T WHEN Y O U F R O S T A C A K E •
When you take up your spatula to frost a cake you have a golden
opportunity to satisfy any secret longing you may have to be an artist. You can achieve almost any effect your fancy dictates. You may use a smooth, shiny chocolate frosting, that delicately outlines the contours of the moist luscious cake underneath & & a fluffy frosting that will stand up in flippant peaks, or curve in dreamy swirls & it or a creamy mixture that you can train to lie in velvety ribbon-like folds. •
These recipes tell just how to make all sorts! Seven Minute
Frostings cooked over hot water it it butter frostings ideal for light sponge cakes it it Chocolate Wonder Frosting that keeps moist, made with cream cheese. And wherever Baker's Unsweetened Chocolate is used, it helps to produce that satin-like finish which is the mark of perfection. •
Be sure your cake is cold and free from loose crumbs before you
start to frost it. Place upon a level surface and work quickly. Frost sides of cake first—spreading lightly down from top edge. Then fill in center top and work out to edges, making swirls or folds with a silver spoon or spatula. For layer cakes, frost between layers first, then frost sides, keeping edges even. Frost top last, from the center out. If cooked fudge frosting becomes too stiff, set it over boiling water; this will soften the frosting mixture and keep it plastic while it is being used. WHAT'S
•
A
PUDDING
WITHOUT
A
SAUCE?
With a good collection of sauce recipes you can make all sorts
of surprising and delicious changes in a basic recipe for a simple pudding or a frozen dessert. Y o u will find a well chosen group in this section it it creamy custard sauce or tart fruit sauce that will add the finishing touch to a hot chocolate pudding. Exciting chocolate sauces with a dash of peppermint AT it or with nuts, raisins, or coconut. Make no mistake it it a clever hostess knows her sauces! She knows that the sauce should not mask the flavor of her dessert, but should accent it, blend with it, or add needed richness and moistness. That is why she chooses her sauces with care.
Q U I C K
F R O S T I N G S
C H O C O L A T E BUTTER
FROSTING
• Cream butter; add part of sugar gradually, blending after each addition. Add vanilla, dash of salt, and chocolate, and mix well. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. M a k e s enough frosting to cover tops of two 9-inch layers, or top and sides of 8x8x2 inch cake, or about 2 dozen cup cakes.
4 tablespoons butter 2 cups sifted confectioners' sugar Vz teaspoon vanilla 1 Vi squares Baker's Unsweetened Chocolate, melted 3 tablespoons milk (about)
MOCHA CREOLE
FROSTING
® Cream butter thoroughly, add part of sugar gradually, blending after each addition. Add vanilla, salt, and chocolate, and mix well. Add remaining sugar, alternately with coffee, until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of twro 9-inch layers, or top and sides of 8x8x2-inch cake (generously), or about 3 dozen cup cakes of medium size.
Vs cup butter 4 cups sifted confectioners' sugar Vi teaspoon vanilla !4 teaspoon salt 1 square Baker's Unsweetened Chocolate, melted Vs cup strong coffee (about)
BITTERSWEET C H O C O L A T E
FROSTING
8 squares Baker's Unsweetened Chocolate 1 cup sugar V3 cup water
• Melt chocolate in double boiler. Bring sugar and water to a boil. Cool until lukewarm. Add gradually to chocolate, stirring until blended. Cool, stirring occasionally. Makes enough frosting to cover tops and sides of two 9-inch layers, or tops of two 8x8inch cakes, or about 2 dozen cup cakes. This frosting is especially suitable for white or plain cakes. (If sweeter frosting is desired, use cups sugar.)
CHOCOLATE WONDER 3 2 2 2
ounces (1 package) cream cheese to 3 tablespoons milk cups sifted confectioners' sugar squares Baker's Unsweetened Chocolate, melted Dash of salt
FROSTING
• Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two 8-inch layers, or top and sides of 8x8x2-inch cake, or about 2 dozen cup cakes. Double the recipe to cover tops and sides of two 9-inch layers. This frosting, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.
All-around Chocolate Frosting • In folds, swirls, and figure eights. You can teach your spatula several tricks.
ALL-AROUND CHOCOLATE
FROSTING
• Cream butter well; add part of sugar gradually, blending after each addition. A d d vanilla, salt, and chocolate, and mix well. A d d remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until mixture is smooth. M a k e s enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake (generously), or about 3 dozen cup cakes. This frosting and other butter frostings of similar type, which hold their shape, are often used for decorating cakes. T o make flowers or special motifs, force through pastry tube or bag, filling tube or bag only half full of frosting at a time. • Chocolate Orange Frosting. Use recipe for All-around Chocolate Frosting, adding 3 teaspoons grated orange rind to butter before creaming. Substitute 4 tablespoons orange juice for milk and omit vanilla. T o make a smooth frosting, add grated orange rind to juice and let stand 10 minutes; drain and use juice only. 4 tablespoons butter 3 cups sifted confectioners' sugar l A teaspoon yanilla VA teaspoon salt 3 squares Baker's Unsweetened Chocolate, melted 4 tablespoons hot milk (about)
C R E A M Y CLEVER JUDY
F R O S T I N G S FROSTING
1 cup sifted confectioners' sugar 1 egg or 2 egg yolks A cup milk Vl teaspoon vanilla 2 to 4 squares Baker's Unsweetened Chocolate, melted 1 tablespoon softened butter ]
4 squares of chocolate are used, and
• Combine ingredients in order given, beating with rotary egg beater until blended. Place bowl in pan of cracked ice or ice water and continue beating until of right consistency to spread (about 3 minutes). Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8x8x2-inch cake. This frosting may be made without ice when I is beaten 5 minutes.
HUNGARIAN CHOCOLATE
FROSTING
3 squares Baker's Unsweetened Chocolate 1 Vi cups confectioners' sugar 2Vi tablespoons hot water 3 egg yolks 4 tablespoons butter
• Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake (generously), or top and sides of ioxiox2-inch cake. An excellent frosting for using left-over e g g yolks. (To make y of the recipe use 1 whole egg.) 2
MOCHA
FROSTING
3 tablespoons butter 2 cups sifted confectioners' sugar 2 tablespoons strong coffee (about) Dash of salt
• Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with coffee, until of right consistency to spread; add salt. Spread between layers and on top of cake. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8x8x2-inch cake, or about 2 dozen cup cakes.
SOFT C H O C O L A T E
FROSTING
4 squares Baker's Unsweetened Chocolate 1V4 cups milk 1 cup sugar 4 tablespoons Swans Down Cake Flour 2 tablespoons butter 1 teaspoon vanilla
• Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and dash of salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Remove from boiling water; add butter and vanilla. Cool and spread on cake. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake. This frosting may be used as a filling for eclairs or cream puffs.
C R E A M Y
F R O S T I N G S
SIMPLE C H O C O L A T E
FROSTING
VA cups sifted confectioners' sugar 1 egg white, unbeaten Vi teaspoon vanilla 1 square Baker's Unsweetened Chocolate, melted
• Add sugar gradually to egg white, beating with a spoon until smooth. Add vanilla and chocolate and beat until well blended. Makes enough frosting to cover top of 8x8i n c h cake, or about I dozen cup cakes, or 4 dozen tiny cream puffs or eclairs. Double the recipe for 12 large eclairs or cream puffs. This simple frosting is quick and practical to make when only a small amount of frosting is desired.
FUDGE
FROSTING
• Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (2320 F.). Remove from fire. Add butter and vanilla. Cool to lukewarm ( n o ° F.). Beat until of right consistency to spread. If necessary, place over hot water to keep so t while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake. 3 squares Baker's Unsweetened Chocolate V/2 cups milk 3 cups sugar Dash of salt 3 tablespoons light corn syrup 3 tablespoons butter V/2 teaspoons vanilla
CARAMEL
FROSTING
IV2 cups brown sugar, firmly packed 1V2 cups granulated sugar V/2 cups milk 2 tablespoons butter
• Bring sugars and milk to a boil, stirring constantly. Boil, without stirring, until a small amount of syrup forms a very soft ball in cold water (232 0 F.). Add butter. Cool to lukewarm ( n o ° F.); beat until thick, creamy, and of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake, or 2 dozen cup cakes.
SOUR C R E A M
FROSTING
2 cups sugar 1 cup sour cream 1 teaspoon vanilla V2 cup chopped walnut meats
• Bring sugar and cream to a boil, stirring constantly. Boil, without stirring, until a small amount of syrup forms a very soft ball in cold water (232 0 F.). Cool to lukewarm ( n o ° F.); beat until creamy and of right consistency to spread. Add vanilla and nuts, spread quickly. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8x8x2-inch cake, or 18 cup cakes.
FLUFFY
F R O S T I N G S
SEVEN MINUTE
FROSTING
2 egg whites, unbeaten U/2 cups sugar 5 tablespoons water 1 VL teaspoons light corn syrup 1 teaspoon vanilla
• Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake (generously), or about 2 dozen cup cakes. Spread Seven Minute Frosting on cake, sprinkling with 1 can Baker's Coconut, Southern Style, while frosting is still soft. Add 1 cup marshmallows, quartered, to Seven Minute Frosting, folding them lightly into frosting just before it is put on cake. Omit corn syrup and substitute 3 tablespoons orange juice for 3 tablespoons water in recipe for Seven Minute Frosting. Flavor with y i teaspoon grated orange rind and 2 drops almond extract instead of vanilla. Use recipe for Seven Minute Frosting. Color a delicate shellpink by adding a very small amount of red coloring, and flavor to taste with oil of peppermint (only a few drops are necessary). Use recipe for Seven Minute Frosting, substituting 2 tablespoons caramelized sugar syrup for vanilla. Fold in chopped toasted almonds, if desired.
• Coconut Seven Minute Frosting. • Marshmallow Frosting.
• Orange Seven Minute Frosting. • Peppermint Frosting.
• Burnt Sugar Frosting. FELICITY
FROSTING
2 egg whites, unbeaten 2 cups brown sugar, firmly packed Dash of salt 7 tablespoons water
• Combine egg whites, sugar, salt, and water in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from fire, but allow to remain over hot water, and beat 2 minutes longer. Place over cold water and continue beating 3 minutes. Makes enough frosting to cover top and sides of two 9-inch layers, piling frosting high on top, or tops and sides of three 9-inch layers.
COCONUT MOROCCO
FROSTING
• Combine egg whites, sugar, salt, and water in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; fold in chocolate and vanilla. Do not beat mixture. Spread on cake, sprinkling with coconut while frosting is soft. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8x8x2-inch cake, or about 2 dozen cup cakes. 2 egg whites, unbeaten V/2 cups brown sugar, firmly packed Dash of salt 5 tablespoons water 1 square Baker's Unsweetened Chocolate, melted and cooled 1 teaspoon vanilla 1 can Baker's Coconut, Southern Style
Ambassador Coconut Cake • With luscious Chocolate Seven Minute Frosting and fronds of lacy white coconut.
CHOCOLATE SEVEN MINUTE
FROSTING
1 recipe Seven Minute Frosting (page 4 4 ) 3 squares Baker's Unsweetened Chocolate, melted and cooled
• Prepare Seven Minute Frosting, stirring in chocolate with vanilla. Do not beat mixture. Makes enough frosting to cover tops and sides of two 9-inch layers. T o make Chocolate Coconut Frosting, sprinkle y can Baker's Coconut, Southern Style, over cake while frosting is soft. If desired, toasted coconut may be used. Or, for delicious Chocolate Almond Frosting, sprinkle with y C U P toasted sliced blanched almonds.
BITTERSWEET
COATING
2 squares Baker's Unsweetened Chocolate 2 teaspoons butter
• Melt chocolate and butter over hot water and blend. Cool slightly and pour as coating over cakes which have been frosted with Seven Minute or Felicity Frosting (page 44), letting chocolate cover top entirely and run down on sides to give shadow or silhouette effect on sides of cake.
FLAVOR HOT F U D G E
A C C E N T S SAUCE
1 VI squares Baker's Unsweetened Chocolate 1 cup milk flame. 1 cup sugar 2 tablespoons light corn syrup VI teaspoon vanilla
• Add chocolate to milk and place over low Bring to a boil and cook until mixture is smooth and blended, stirring constantly. Add sugar, dash of salt, and syrup, and stir until sugar is dissolved and mixture boils; continue boiling, without stirring, until a small amount of sauce forms a jellied mass in cold water (220° F.). Add vanilla. Serve hot on ice cream or other desserts; or serve cold. Makes 1 } i cups sauce.
M A R S H M A L L O W MINT
SAUCE
• Bring sugar and water to a boil and boil to a thin syrup (230° F.). Syrup will not be thick enough to spin a thread. Remove from fire; add marshmallows and let stand until marshmallows are melted, pressing them under syrup. Pour syrup slowly over egg white, beating until mixture is cool. Add peppermint extract and enough coloring to make sauce a delicate green. Makes 1 cup. Vi cup sugar VA cup water 8 marshmallows, cut in small pieces 1 egg white, stiffly beaten VA teaspoon peppermint extract Green coloring
SUNSHINE FOAMY
SAUCE
VA cup brown sugar, firmly packed 1 egg yolk Dash of salt 1 egg white VA cup cream, whipped Vi teaspoon vanilla
• Sift sugar. Add sugar to egg yolk; beat until light. Add salt to egg white; beat until - f$&my throughout. Add remaining sugar, 1 tablespoon at a time, beating well after each addition; then beat until stiff. Combine egg yolk and egg white mixtures. Fold in whipped cream and vanilla. Makes I cups sauce. This sauce is especially good on baked or steamed puddings.
LUSCIOUS ORANGE
SAUCE
• Combine sugar, flour, and dash of salt in top of double boiler; add water and egg yolk, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add butter, fruit juices, and rinds. Serve hot or cold. Makes 1 % cups sauce. This tart sauce combines well with chocolate flavor in steamed, baked, or molded puddings, and with dessert waffles. It may be poured over reheated left-over cake, such as sponge. plain, or chocolate cake, for a dessert.
V2 cup sugar 3 tablespoons Swans Down Cake Flour Va cup water 1 egg yolk, slightly beaten 1 tablespoon butter V2 cup orange juice 2 tablespoons lemon juice VA teaspoon grated orange rind VA teaspoon grated lemon rind
Chocolate Peppermint Cake • Two luscious flavors that belong together. The recipe is given on page 8.
REGAL C H O C O L A T E
SAUCE
2 squares Baker's Unsweetened Chocolate 6 tablespoons water VL cup sugar Dash of salt 3 tablespoons butter VA teaspoon vanilla
• Add chocolate to water and place over low flame, stirring until blended. Add sugar and salt and cook until sugar is dissolved and mixture very slightly thickened, stirring constantly. A d d butter and vanilla. Serve hot on ice cream, cakes, or puddings, or serve cold. Makes about I cup sauce.This Regal Chocolate Sauce will add flavor and richness to simple desserts. B y the addition of raisins, nuts, and coconut, it may be used to make other luscious chocolate sauces. Fold 4 tablespoons Regal Chocolate Sauce into cup cream, whipped. This sauce may be used as filling for cream puffs; fill just before serving. Add about teaspoon peppermint extract to Regal Chocolate Sauce. Serve hot or cold and garnish dish with fresh mint leaves, if desired. Add crushed peppermint candy to Regal Chocolate Sauce, varying the amount as desired. Serve hot or cold. Garnish dish with additional crushed candy. Use just enough to complement and not mask the flavor of chocolate.
• Fluffy Chocolate Sauce.
• Chocolate Mint Sauce.
• Chocolate Candy Sauce.
C A K E
F I L L I N G S
CHOCOLATE CREAM
FILLING
1 VI squares Baker's Unsweetened Chocolate 1 cup milk 6 tablespoons sugar 2 tablespoons Swans Down Cake Flour VA teaspoon salt 1 egg yolk, slightly beaten VL tablespoon butter VI teaspoon vanilla
• Acid chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; continue cooking io minutes, stirring occasionally. Add egg yolk, stirring vigorously; cook 2 minutes longer, stirring constantly. Remove from boiling water; add butter and vanilla, and cool. Makes I Vi cups filling, or enough filling to spread between two 9-inch layers, or for 2 y to 3 dozen small sponge cakes.
WHIPPED CREAM
FILLING
4 tablespoons sugar 1 square Baker's Unsweetened Chocolate 1 cup cream, whipped VL teaspoon vanilla Fold into whipped cream; add vanilla.
• Combine sugar, dash of salt, chocolate, and 2 tablespoons cream, and heat in double boiler. When chocolate is melted and sugar dissolved, beat with rotary egg beater until blended. Remove from boiling water; cool, zes 2 cups filling. Use also as topping.
C R E A M PUFF F I L L I N G • Combine sugar, flour, and dash of salt in top of small double boiler; add milk and egg yolk, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Cool; add flavoring. Makes y cup filling, or enough filling for 4 dozen tiny cream puffs or eclairs. Double the recipe for 12 large eclairs or cream puffs.
VA cup sugar 2 tablespoons Swans Down Cake Flour /A cup milk 1 egg yolk, slightly beaten VL teaspoon vanilla 3
FRUIT NUT
FILLING
• Combine dates, raisins, sugar, and water in saucepan. Cook over low flame 15 minutes, or until thick enough to spread, stirring constantly. Cool; add nuts, lemon juice and rind. Chill before spreading. Makes about I y cups filling, or enough filling to spread between two 9-inch layers. Double the recipe to make enough filling to spread between three 9-inch layers. This filling is especially good with chocolate c a k e — the flavor of the fruit and nuts makes a delicious combination with chocolate. For a dessert-cake variation, spread filling on squares of cake and top with whipped cream. cup chopped dates V3 cup chopped raisins VA cup sugar 1 cup water V3 cup broken walnut meats 1 tablespoon lemon juice 1 teaspoon grated lemon rind
CANDY M A K I N G WITH
CHOCOLATE
•
When a batch of candy is in the making a festive air pervades
the kitchen. Candy making is one of the happiest traditions in the art of cookery. And in candy making we find another of chocolate's successes. But it is not only because of its flavor that chocolate and candy are affinities. The very composition of Baker's Unsweetened Chocolate is a real factor in making creamy candies smoother and in keeping them fresh and creamy. And to all chewy or hard candies it helps to give that shiny satin-like finish that makes these so tempting. HELPFUL
SUGGESTIONS
FOR
HOME
CANDY
MAKERS
o
In making creamy candies stir mixture only until it boils. In
making cold water tests, remove pan from heat while testing. Cool to lukewarm ( n o ° F.) before beating. A candy thermometer simplifies all candy making because it gives the exact temperature of the mixture; if using a thermometer, test it in boiling water (212 0 F.) to check accuracy. •
In making chewy or hard candies use deep pans to allow for boil-
ing-up. Stir frequently to prevent mixture from sticking to bottom of pan. Wipe down, with a damp cloth, any crystals which may form on sides of pan. As mixture thickens boil more slowly and stir constantly to prevent burning. Pour mixture into pans without scraping. Scraping is likely to produce grainy streaks and give an unpleasant texture to the candy. USE
•
BAKER'S
DOT
CHOCOLATE
FOR
DIPPING
Home candy makers use Baker's Dot Chocolate, Semi-sweet,
for dipping and coating candies, and for Chocolate Clusters that can be made in a moment, from nuts, raisins, and other fruits. Dot Chocolate was especially developed for this purpose it it slightly sweetened and exceptionally rich in cocoa butter. Because of its high fat content it melts quickly, and is thus easy to handle. When it hardens it produces that high glossy finish which gives a really professional touch to home-made candies. In preparing Dot Chocolate for candies, melt it over lukewarm water.
F U D G E—C A R A M E L S CREAMY CHOCOLATE
FUDGE
2 squares Baker's Unsweetened Chocolate l/2 cup water 1/2 cup evaporated milk 1 cup granulated sugar Vz cup brown sugar, firmly packed Dash of salt 2 tablespoons butter 1 teaspoon vanilla 1 cup broken nut meats
• Add chocolate to water and milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugars and salt, and stir until sugars are dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in c ° l d water (232 0 F.). Remove from fire; add butter and vanilla. Cool to lukewarm (1 io° F.); then beat until mixture begins to thicken and loses its gloss. Add nuts. Turn at once into greased pan, 8x4 inches. When firm, cut in squares. Makes 18 large pieces. Double recipe for large pan, 8x8 inches. M a n y different flavors such as orange, wintergreen, peppermint, or cinnamon may be added to a chocolate fudge recipe. Use walnuts, pecans, almonds, pistachios, or cashews in Creamy Chocolate Fudge; or substitute peanut butter, coconut, or raisins for nuts. Or add candied cherries, pineapple, figs, and raisins (rinsed, dried, chopped).
CHOCOLATE
CARAMELS
1 cup sugar % cup light corn syrup 3 squares Baker's Unsweetened Chocolate i/4 teaspoon salt 1 Vi cups heavy cream
• Combine sugar, corn syrup, chocolate, salt, and y i cup cream. Place over low flame and stir constantly until sugar is dissolved and mixture boils. Continue boiling until a small amount of mixture forms a soft ball in cold water (238° F.), stirring constantly. Add y i cup cream and again boil to 238° F., stirring constantly. Add remaining y i cup cream and boil slowly until a small amount of mixture forms a firm ball in cold water (246° F.), stirring constantly. Remove from fire; pour into slightly buttered pan, 8x4 inches. Do not scrape pan. Let stand until cold. Mark with knife in squares and turn out on cold slab, turning top side up; cut in squares, using full length of long, sharp blade. Let stand in cool place 2 to 3 hours to dry. Wrap each caramel in waxed paper. Makes 40 caramels. Add 1 cup broken nut meats (pecans, walnuts, or blanched almonds) to Chocolate Caramels just before pouring mixture into pan. Add 1 can Baker's Coconut, Southern Style, to Chocolate Caramels just before pouring mixture into pan. Use toasted coconut, if desired.
yi-'mch
• Chocolate Nut Caramels.
• Chocolate Coconut Caramels.
CHOCOLATE PEANUT 8 squares Baker's Dot Chocolate V/2 cups roasted peanuts, skinned
CLUSTERS
• Melt chocolate over warm water. Add nuts, stirring until well coated. Drop from teaspoon on waxed paper and keep in cool place until firm. Makes 2y£ dozen clusters. Walnuts, pecans, cashews, or blanched almonds may also be used to make Chocolate Nut Clusters. Substitute cups seedless raisins for peanuts, in above recipe. Rinse and dry thoroughly before adding to melted chocolate.
• Chocolate Raisin Clusters.
Chocolate Fudge • Let's have a party for our crowd with punch, perky favors, and fudge — thick and creamy.
CHOCOLATE
FUDGE
2 squares Baker's Unsweetened Chocolate A cup milk 2 cups sugar Dash of salt 2 tablespoons butter 1 teaspoon vanilla
• Add chocolate to milk; cook until mix-
ture is blended, stirring constantly. Add sugar and salt, and stir until mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232° F.). Add butter and vanilla. Cool to lukewarm ( n o ° F.); beat until mixture thickens and loses its gloss. Turn at once into greased pan, 8x4 inches. When cold, cut in squares. Makes 18 large pieces. Double recipe for large pan, 8x8 inches. For best results do not attempt to make more than a double recipe at one time. Add 1 cup broken nut meats (walnuts, pecans, or almonds) to Chocolate Fudge just before turning into pan. Add I can Baker's Coconut, Southern Style, to Chocolate Fudge just before turning into pan. Use toasted coconut, if desired. Cut 16 marshmallows (4 ounces) in halves; arrange in greased pan, 8x4 inches, placing cut sides up. Turn beaten Chocolate Fudge over marshmallows. 3
• Chocolate Nut Fudge. • Coconut Fudge.
• Marshmallow Fudge.
TAFFY— CHOCOLATE
D I V I N I T Y FONDANT
• Combine sugar, water, and corn syrup; bring to boil, stirring constantly until sugar is dissolved. Cover and cook 3 minutes; then remove cover and continue boiling, without stirring, until a small amount of syrup forms a soft ball in cold water (238° F.). Wash down sides of pan occasionally with damp cloth. Pour out on cold, wet, large platter, porcelain table top, or marble surface. Cool to lukewarm ( n o ° F.) and work with paddle or spatula until white and creamy. Add vanilla and knead until smooth. Shape into ball; make indentation in top and pour about % of chocolate into it. Knead until chocolate is blended. Repeat until all chocolate is used. Store in tightly covered jar to ripen. If fondant begins to dry out, cover with damp cloth. Makes 1 pound and 2 y i ounces fondant. Shape Chocolate Fondant into small balls; flatten balls slightly and press half nut meat into each. Makes 3 dozen patties. A d d 1 cup finely cut raisins to Chocolate Fondant. Knead and shape in balls; roll in chopped nut meats or toasted Baker's Coconut. Makes 6 dozen balls. Add cup finely cut dates or raisins, and ^ cup nuts or Baker's Coconut to Chocolate Fondant. Knead; shape in small rolls. Wrap in waxed paper; chill. When firm, cut in >^-inch slices. Makes about i ^ i pounds candy. Add y i cup each finely cut raisins and nut meats to Chocolate Fondant. Knead; shape in rolls. Chill. Cut in ^ - i n c h slices. Makes about 1Y^ pounds. 2 cups sugar 1V4 cups water 2 tablespoons light corn syrup 1 teaspoon vanilla 2 squares Baker's Unsweetened Chocolate, melted
• Chocolate Nut Patties. • Chocolate Balls.
• Chocolate Slices.
pi
• Nut Brown Dollars.
CHOCOLATE MOLASSES
TAFFY
• Combine sugar, corn syrup, water, molasses, salt, and butter. Place over low flame and stir constantly until mixture boils. Continue boiling until a small amount of syrup becomes brittle in cold water (290° F.), stirring frequently to prevent scorching. Pour on greased platter or marble slab. Pour chocolate over candy. As candy cools on edges, fold edges towards center with spatula; add vanilla and continue folding until candy is cool enough1 to handle. Pull until cold. Stretch out in long rope and cut with scissors into pieces of desired size. Makes 5 dozen i-inch pieces. 1 cup brown sugar, firmly packed V3 cup corn syrup ¥2 cup water 1 cup molasses J/4 teaspoon salt 2 tablespoons butter 4 squares Baker's Unsweetened Chocolate, melted 1 tablespoon vanilla
ROCKY ROAD
CANDY
8 squares Baker's Dot Chocolate 10 marshmaliows, cut in quarters V2 cup broken walnut meats
• Melt chocolate in double boiler. Line bot torn of pan, 8x4 inches, with waxed paper. Arrange marshmaliows on this and sprinkle nuts over top, filling in all spaces. Pour melted chocolate over all. Cool. When firm, mark in squares. Makes 2 dozen pieces. Use blanched almonds, plain or toasted, pecans, cashews, or peanuts, if desired.
Chocolate Divinity, Nut Patties, Chocolate Taffy • New flavors, old favorites — a g a y trio for the c a n d y box.
CHOCOLATE
DIVINITY
• Boil y i cup sugar and Y cup water until a small amount of syrup forms a slightly firm ball in cold water (240° F.). While this mixture is boiling, bring remaining sugar and water and the corn syrup to a boil and boil until a small amount of syrup forms a hard ball in cold water (252 0 F.). Remove first syrup (240° F.) from fire and cool slightly; pour slowly over egg whites, beating constantly until mixture loses its gloss ( l Y minutes). Then add second syrup (252 0 F.), slowly, beating as before. When nearly cool, fold in chocolate; add vanilla, nuts and salt, beating until candy holds its shape. Turn into greased pan, 8x8 inches. Cool until firm. C u t in pieces, 1x1^2 inches. Makes Y A dozen pieces. Use other nuts as desired. Substitute Baker's Coconut, Southern Style, plain or toasted, for nuts in recipe above. Candied pineapple, figs, and dates may be added. 2 cups sugar 2 /i cup water Vl cup light corn syrup 2 egg whites, stiffly beaten 3 squares Baker's Unsweetened Chocolate, melted and cooled 1 teaspoon vanilla 1 cup broken pecan meats Dash of salt
• Chocolate Coconut Divinity.
C O N F E C T I O N S B R A Z I L NUT
SLICES
• Melt chocolate and butter in saucepan over hot water; add sugar, mixing thoroughly; then salt, syrup, and milk; mix well. Place over low flame and bring to boiling point, stirring constantly; then boil, without stirring, until a small amount of mixture forms a soft ball in cold water (238° F.). Remove from fire; add vanilla. Cool to lukewarm ( n o ° F.); then beat until mixture begins to thicken and loses its gloss. Add nuts; shape into rolls; cut in diagonal slices. Keep moist by wrapping in waxed paper and storing in a tight con tainer. Makes two 15-inch rolls. Walnut and pecan meats may be substituted for Bra zil nuts in this recipe. 2 squares Baker's Unsweetened Chocolate 2 tablespoons butter 2 cups sugar Dash of salt 1 cup Log Cabin Syrup Vz cup milk 1 teaspoon vanilla 1 cup Brazil nut meats, coarsely cut and toasted
RELIANCE
FUDGE
• Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add corn syrup, sugar, and salt, and stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a soft ball in cold water (234 0 F.). Remove from fire; add butter and vanilla. Cool to lukewarm ( n o ° F.); then beat until mixture begins to thicken and loses its gloss. Turn at once into greased pan, 8x4 inches. When cold, cut in squares. Makes 18 large pieces. The use of corn syrup in this recipe makes a creamy fudge that is less likely to become sugary or grainy. Do not use more than the amount specified. This is an especially useful recipe for children or inexperienced candy makers. 2 squares Baker's Unsweetened Chocolate A cup milk 1 tablespoon light corn syrup 2 cups sugar Dash of salt 2 tablespoons butter 1 teaspoon vanilla 3
CARAMEL FUDGE
ROLL
1 recipe Chocolate Caramels (page 5 0 ) 1 recipe Creamy Chocolate Fudge (page 50)
• Prepare Chocolate Caramel mixture and pour into two slightly greased 8x8-inch pans. When cold remove from pans. Prepare Creamy Chocolate Fudge mixture, beating until thick; then spread evenly on sheets of caramel, using of fudge for each. Roll tightly as for jelly roll and wrap in waxed paper; let stand several hours to harden. Cut crosswise in J^-inch slices, or cut in diagonal slices. Chocolate Fudge (page 51), or Reliance Fudge (above) may be substituted for Creamy Chocolate Fudge in this recipe. Makes 5 dozen slices. Substitute plain sugar fondant for Creamy Chocolate Fudge in above recipe. Sprinkle I cup chopped nut meats into two slightly greased 8x8-inch pans. Pour Chocolate Caramel mixture over nuts. When cold remove from pans and spread evenly with fondant. Roll tightly as for jelly roll and wrap in waxed paper. Let stand several hours to harden. Cut crosswise in J^-inch slices. Makes 5 dozen slices.
• Caramel Fondant Roll.
R O M A N C E LIES IN A CUP OF •
CHOCOLATE
The story of chocolate is a fascinating and romantic one! Cortez
discovered it in Mexico in 1519, where it was used as a beverage by the Aztecs. He carried back some of the cacao beans to Spain, and this new and delicious beverage soon became the Spanish national drink. By the time of Marie Antoinette, chocolate, as a beverage, had become the sensation of the courts, the most fashionable drink of Europe, and its prestige had spread to civilized America as well. •
The Walter Baker chocolate mills in Dorchester, Mass., occupy
the original site of the little factory bought by Dr. Baker in 1780. The charming portrait of the dainty little Chocolate Girl that appears on all Walter Baker products, is that of a real person, Babette, who served in a quaint chocolate shop in Vienna. Handsome Prince Ditrichstein came to sip his chocolate there, and stayed to woo and marry her. His betrothal gift to her was this famous portrait by Liotard, o f ' ' L a Belle Chocolatiere," the Chocolate Girl, who now stands for the best in all chocolate products. •
We, of today, know the lure of a fragrant, foamy cup of hot
chocolate, or a tall, frosty glass on a hot day. But chocolate means more than something good to drink. It means energy it it a healthful stimulus to appetites it it soothing nourishment at night to tired nerves. Chocolate combines so well in beverages with milk and eggs that a chocolate drink can constitute the main part of a simple meal. It is an ideal "hurry-up' 1 or "fill-in" food because it is so easy to prepare. •
All our recipes for beverages give complete instructions for
combining chocolate with liquid. You will find the flavor of hot chocolate improved if it stands a short time before serving. Beat vigorously with a rotary egg beater to give a smooth drink with a foamy top. The recipe for Chocolate Syrup made with egg yolks gives an excellent base for all chilled chocolate drinks. The egg yolks prevent the cocoa butter from separating out when added to cold liquid, and increase the food value of the syrup. This syrup will keep for several days in a cool place. Use chilled milk for cold beverages. If ice is used, add more Chocolate Syrup.
55
H O T HOT
B E V E R A G E S
CHOCOLATE
2 squares Baker's Unsweetened Chocolate 1 cup water 3 tablespoons sugar Dash of salt 3 cups milk
® Add chocolate to water in top of double boiler and place over low flame, stirring until chocolate is melted and blended. Add sugar and salt and boil 4 minutes, stirring constantly. Place over boiling water. Add milk gradually, stirring constantly; then heat. Just before serving, beat with rotary egg beater until light and frothy. Serves 6. Cool Hot Chocolate; pour over cracked ice in tall glasses. Stir well to blend and chill. T o p each glass with sweetened whipped cream. Serves 4.
• Iced Chocolate.
RECEPTION
CHOCOLATE
2 squares Baker's Unsweetened Chocolate 4 cups water Vi cup sugar 2 tablespoons flour flour, Dash of salt 4 cups milk
• Add chocolate to water in top of double boiler and place over direct heat, stirring until chocolate is blended. Combine sugar, and salt; add gradually to chocolate mixture and boil 3 minutes, stirring constantly. Place over rapidly boiling water. Add milk, stirring until smooth; cook 10 minutes, stirring occasionally. Beat with rotary egg beater until light and fluffy. Serves 10. T o make Spanish Chocolate, flavor with a dash of cinnamon.
BRAZILIAN
CHOCOLATE
2 squares Baker's Unsweetened Chocolate 1 cup strong coffee 3 tablespoons sugar Dash of salt 3 cups of milk
• Add chocolate to coffee in top of double boiler and place over low flame, stirring until chocolate is blended. Add sugar and salt, and boil 4 minutes, stirring constantly. Place over boiling water. Add milk, stirring constantly; then heat. When hot, beat with rotary egg beater until light and frothy. Cool. Pour over cracked ice in tall glasses. T o p with 1 tablespoon whipped cream. Serves 4. Or serve hot and top each cup with plain or whipped cream, if desired.
QUICK CHOCOLATE 7 squares Baker's Unsweetened Chocolate 1V3 cups sweetened condensed milk 1 cup hot water VL cup sugar
SYRUP • Melt chocolate in top of double boiler. Remove from boiling water; add condensed milk and stir well. Add water gradually,
stirring constantly; then sugar, stirring until dissolved. Pour in jar, cover tightly, and place in refrigerator. Syrup can be kept for a week or 10 days. Use 2 tablespoons chocolate syrup for 1 cup milk. Makes 3 cups syrup. This Quick Chocolate Syrup is convenient to use for hot or iced chocolate drinks. It may be substituted for Chocolate Syrup (page 58) in the same amounts.
French Chocolate • And a tray of dainties at tea time — with the low table drawn up close to a friendly fire.
FRENCH
CHOCOLATE
2Vi squares Baker's Unsweetened Chocolate 11/2 cup water ¥4 cup sugar Dash of salt Vz cup cream, whipped 6 cups hot milk
• Add chocolate to water and place over low flame, stirring until chocolate is melted a n d blended. Add sugar and salt and boil 4 minutes, stirring constantly. Cool. Fold l n t o cream. Place one rounding tablespoon °f chocolate mixture in each serving cup and pour hot milk over it, filling the cup. Stir well to blend and serve at once. Serves 8. This chocolate mixture also makes an excellent sauce. It may be served hot as hot fudge sauce on ice cream or puddings. When used as sauce, omit whipped cream. French Chocolate is a hot chocolate, It is especially suitable for entertaining when the serving is done by the hostess, and makes an effective, gracious ceremony of afternoon refreshments. Accompaniments for this delicious beverage should be light and dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are excellent to serve. Let this rich, satisfying French Chocolate do the honors at your next p a r t y — a bridge luncheon, afternoon, evening, or after-theatre party.
de luxe.
57
I C E D
B E V E R A G E S
CHOCOLATE
SYRUP
4 or 5 squares Baker's Unsweetened Chocolate 1 cup sugar 2/3 cup hot water 2 egg yolks, slightly beaten
• Melt chocolate over hot water; cool to lukewarm. Add sugar to water, stirring until sugar is dissolved; cool to lukewarm. Add syrup to egg yolks, one-fourth at a time, beating well after each addition; add chocolate in same way. Then continue beating I minute, or until slightly thickened.Turn into jar, cover tightly; place in refrigerator. Syrup will keep several days. Use 2 tablespoons syrup for I cup milk. Makes 2 cups. This syrup can be made with scalded milk instead of hot water, if desired.
C H O C O L A T E MILK S H A K E 1 cup chilled milk 2 tablespoons Chocolate Syrup (above) or Quick Chocolate Syrup (page 56)
• Add milk slowly to syrup, stirring constantly. Beat or shake well. Pour into tall glass. If cracked ice is used, serve at once; or add more Chocolate Syrup if ice is permitted to melt. Serves I. Add a dash of cinnamon, if desired.
MINTED
CHOCOLATE
• Add milk slowly to syrup, stirring constantly. Add flavoring, and beat or shake well. Pour into tall glass. T o p with cream and serve with a sprig of mint. If poured over cracked ice to chill, serve at once; or add more Chocolate Syrup if ice is permitted to melt. Serves I.
1 cup chilled milk 2 tablespoons Chocolate Syrup (above) 2 or 3 drops peppermint extract 2 tablespoons whipped cream
C H O C O L A T E MALTED MILK 2 tablespoons malted milk powder 2 tablespoons Chocolate Syrup (above) 1 cup chilled milk
• Add malted milk powder to Chocolate Syrup, stirring until smooth and thoroughly blended. Add milk slowly, stirring constantly. Beat or shake well. Pour into tall glass. Serves I. This makes an especially nutritious beverage.
CHOCOLATE
EGGNOG
1 cup chilled milk 3 tablespoons Chocolate Syrup (above) 1 egg, well beaten
• Add milk slowly to syrup, stirring constantly; add to egg, and beat or shake well. Pour into tall glass. Serves I. For a very fluffy eggnog, beat egg yolk and white separately; fold in egg white last. Flavor with cinnamon or nutmeg, as desired.
Chocolate Syrup • Brings a s o d a fountain home. Here are frosty Eggnog, Minted Chocolate, Mocha Float.
FROSTED
CHOCOLATE
1 cup chilled milk 2 tablespoons Chocolate Syrup (page 58) or Quick Chocolate Syrup (page 5 6 ) Chocolate Ice Cream (page 3 5 ) spoons syrup, stirring slightly. Add ice
CHOCOLATE MOCHA
• Add milk to syrup, stirring constantly. Add ice cream; beat or shake to blend. Pour into tall glass. Serves I. Add y cup each milk and carbonated water or ginger ale to 2 tableam and serve at once.
• Chocolate Soda.
FLOAT
• Add milk slowly to syrup, stirring constantly. Beat or shake well. Pour into tall glass. Add ice cream. Serves I. Dissolve I y teaspoons Instant Postum in 2 teaspoons hot water; add to Chocolate Mocha Float, substituting vanilla for coffee ice cream.
1 cup chilled milk 2 tablespoons Chocolate Syrup (page 5 8 ) or Quick Chocolate Syrup (page 5 6 ) Coffee ice cream
• Postum Broadway Float.
A WISE
HOSTESS
SELECTS FINE •
INGREDIENTS
Any food you prepare is only as good as the ingredients that
you put into it. No amount of skill in the method of preparation can make up for lack of quality. So, just as you have chosen Baker's Unsweetened Chocolate, the finest and purest you can buy, you must be sure to use good eggs and fresh, sweet shortening, a fine grade of granulated sugar, and flavoring extracts of the best. •
Two of the most important baking ingredients are flour and
baking powder ft ft and in using the recipes in this book, it is very important that you should use the kind specified. All flours are not alike; they are not all suited to every need. And different baking powders behave differently; all cannot be used in the same amounts. We strongly advise against substitution with either of these important ingredients. QUALITY
FLOUR
FOR
BETTER
BAKING
•
Swans Down Cake Flour, the original cake flour, is specified for
all cakes and most of the other baked products in this book. It is made from soft winter wheat which contains tender, pliable gluten. Only the choice inner kernels of the wheat are used, and they are ground and reground, sifted and resifted until the flour particles are very fine and uniform. It is the combined effect of this tender, delicate gluten, so responsive to quick leavens, and the superfine and uniform milling of this perfect flour which builds the feathery, fine, even structure of the perfect cake, and gives it a tender, melting crumb. •
Its use in cakes, pastries, and many quick breads insures a
fineness of texture that cannot be matched by ordinary flour. Even the most economical cake made with Swans Down Cake Flour will have the fine, tender crumb of a luxury cake. This fact makes the use of Swans Down a real economy. The quality of Swans Down Cake Flour never varies because of the high standard of fineness required by its manufacturers, and its expert and carefully regulated milling. Furthermore, every run of flour is given a practical baking test before it is packaged.
A WISE H O S T E S S S E L E C T S F I N E
t
INGREDIENTS
In order to always have accurate measurements of flour, sift
it once before measuring. Flour tends to pack on standing. In fact, I cup of unsifted flour may vary from
cups to i p i cups of sifted
flour. To measure, lift the sifted flour lightly into the measuring cup with a spoon or scoop, and level off with straight edge of knife. PERFECT
LEAVENING—TO
PROTECT
YOUR
BAKING
•
Calumet Baking Powder has been used in all recipes containing
baking powder. Calumet has a double leavening action, the result of a combination of two gas-releasing ingredients. The first action begins during the mixing, as soon as liquid is added to the dry ingredients. The second action is held in reserve until released by the heat of the oven. These two leavening actions, perfectly timed and balanced, make Calumet not only unusually efficient, but also very economical. •
Calumet shoidd be used in smaller amounts than many other bak-
ing powders. The usual proportion is I level teaspoon per cup of sifted flour. In a number of the chocolate recipes in this book, however, slightly larger amounts are used, because of the additional starch which chocolate adds to the mixture. If you use the recipes in this book with another baking powder, use, for each cup of flour, amounts as recommended by the manufacturer of that particular baking powder. C O C O N U T — F R I E N D L Y
•
WITH
CHOCOLATE
Baker's Coconut: Fluffy Coconut is a standby for the hostess
who wishes to add flavor and decorative charm to her cakes and pies and simple desserts. Baker's Coconut, Southern Style, is a fresh-grated coconut, slightly sweetened and packed, without coconut milk, in airtight cans. It has the moistness and flavor of the fresh nut meat. Its delicate, lacy, snowy shreds, make it a perfect topping for frostings and desserts. Baker's Coconut, Premium Shred, is sugar-cured, finely shredded coconut, put up in a triple-sealed, moisture-proof package that keeps it fresh. In recipes calling for coconut, either style may be used, but the kind best adapted to each recipe has been specified.
OTHER
FINE
WALTER BAKER •
PRODUCTS
Baker's Breakfast Cocoa. Widely known and widely used, this
cocoa's fine reputation has been built on unvarying quality. Its rich, ruddy color is the natural hue of a full rich cocoa. It differs from Baker's Unsweetened Chocolate only in the amount of cocoa butter present, for cocoa is chocolate with half the cocoa butter removed. Baker's Breakfast Cocoa contains more than 22% natural cocoa butter, which complies with the United States government requirement for "breakfast" cocoa, the highest possible grade. Because cocoa is so frequently used for children, its purity and quality are of great importance. •
Baker's Dot Chocolate—Semi-sweet. An excellent semi-sweet choc-
olate specially prepared for home candy making. Extra cocoa butter and sugar added to a special blend of rich cacao beans make Dot the perfect f
dipping chocolate. Because of its flavor and smoothness, it is a favorite eating chocolate. It is also used for quick frosting and chocolate sauce. •
Baker's German's Sweet Chocolate. A secret blend of chocolate
with sugar and extra cocoa butter added—sweeter than Dot and much sweeter than Baker's Unsweetened Chocolate. A popular eating chocolate. It takes its name from a man named German, on the Walter Baker staff, who developed this special blend. •
Baker's Caracas Sweet Chocolate. A sweet eating chocolate ow-
ing its huge popularity to the flavor of a special selection of the famous Caracas cacao bean — a delicious, costly bean imported from Venezuela. •
Baker's Milk Chocolate Bar—Plain
and with Almonds. An ex-
cellent sweet milk chocolate bar, made of a rich blend of choice cacao beans, milk, and cane sugar. Nutritious, wholesome, and delicious. •
Other eating chocolates in the Baker line: Sweet Chocolate Tab-
lets, Brilliants, Farmington Chocolate, Post's Bran Chocolate. Wherever you see an eating chocolate with the Baker name—in stores, on news stands, or in vending machines—you may know that it has the same high Baker standard of quality which has been maintained for over 150 years.
INDEX
BAKER'S B R E A K F A S T C O C O A BAKER'S D O T C H O C O L A T E
6,62 .
.
.
49,62
BAKER'S U N S W E E T E N E D C H O C O L A T E . 4 for beverages
55
how to melt
7, 27
in cake baking
6, 7
in candy making
49
BEVERAGES
55-59
Brazilian Chocolate
56
Chocolate Eggnog
58, 59
CAKES
(Continued)
Mahogany Cake
15
Marble C a k e s
13, 16
Prize Devil's Food C a k e
8
Red Devil's Food C a k e
8
Sour C r e a m Devil's Food C a k e S p o n g e C a k e s , Chocolate
. . . .
. . . .
Two-step Devil's Food C a k e
8
16, 17
. . . .
Upside Down C a k e s
20 18, 19
CALUMET B A K I N G POWDER . . . . CANDIES
61 49-54
Chocolate Malted Milk
58
Chocolate Milk Shake
58
Brazil Nut Slices
Chocolate Mocha Float
59
C a r a m e l Fondant Roll
54
Chocolate S o d a
59
C a r a m e l Fudge Roll
54
Chocolate Syrup
55, 58, 59
French Chocolate Frosted Chocolate Hot Chocolate
C h o c o l a t e Balls
52
57
Chocolate Caramels
50
59
C h o c o l a t e Coconut C a r a m e l s . . . .
50
C h o c o l a t e Coconut Divinity
53
56, 57
Iced Chocolate
54
. . . .
56, 58, 59
C h o c o l a t e Divinity
58, 59
Chocolate Fondant
52 51
Minted Chocolate
53
Postum Broadway Float
59
C h o c o l a t e Fudge
Quick Chocolate Syrup
56
C h o c o l a t e Molasses Taffy
Reception Chocolate
56
Chocolate Nut Caramels
50
C h o c o l a t e Nut Fudge
51
CAKES
6-20, 45, 47
A l a d d i n Chocolate C a k e Ambassador Coconut C a k e .
10 .
.
.
10,45
. . . .
52, 53
Chocolate Nut Patties
52, 53
Chocolate Peanut Clusters
50
16
Chocolate Raisin Clusters
50
Bittersweet Layer C a k e
12
Chocolate Slices
52
Black C h o c o l a t e C a k e
20
Coconut Fudge
51
C r e a m y C h o c o l a t e Fudge
50
Angel Food C a k e , Marble
C a r a m e l Devil's Food C a k e
9
Chocolate Dessert C a k e
20
Chocolate Fruit C a k e
14,15
Chocolate Fudge C a k e
11
Chocolate Layer C a k e , Favorite .
.
12, 13
Chocolate Marshmallow Loaf . . . .
14
Fondant, C h o c o l a t e
52
Fudge, C h o c o l a t e
50,51,54
Marshmallow Fudge
51
Nut Brown Dollars
52
Reliance Fudge
54
Chocolate Nut Loaf
14
Rocky Road C a n d y
Chocolate O r a n g e C a k e
11
Taffy, C h o c o l a t e Molasses
Chocolate Peppermint C a k e
. . .
8, 47
COCONUT,
52
C O N F E C T I O N S , see C a n d i e s
Chocolate S p o n g e C a k e
16
C O O K I E S , see Small C a k e s
Chocolate S p o n g e Roll
17
DESSERTS
Chocolate Tier C a k e
17
Bread Puddings
19
C a r a m e l C h o c o l a t e Sundae
16
C h o c o l a t e Bread Pudding
Creole S p o n g e C a k e Devil's Food C a k e s
8,9,20
.
.
52,53 61
12
. . .
,
BAKER'S
Chocolate Ribbon C a k e
Chocolate Upside Down C a k e
.
18, 19, 20, 26-35,38
Chocolate C a r a m e l Custard
30 . . . .
34 30
. . . .
28
12,13
Chocolate Charlotte Russe
18
Frosted Chocolate Marble C a k e . . .
13
Chocolate Coconut Souffle
30
Fruited Chocolate W e d g e s
18
Chocolate C o t t a g e Pudding
Fudge Pecan Layer C a k e
10
Chocolate Cream Molds
Favorite Chocolate Layer C a k e
.
.
. . . .
32 28
INDEX
DESSERTS
FROSTINGS
(Continued)
(Continued)
C h o c o l a t e Dessert C a k e
20
Mocha Frosting
C h o c o l a t e Dessert Waffles
24
O r a n g e Seven Minute Frosting
42
C h o c o l a t e Ice Box C a k e
34
Peppermint Frosting
C h o c o l a t e Ice C r e a m
35
Seven Minute Frostings
Chocolate Masquerade Pudding . . .
33
Simple Chocolate Frosting
43
Chocolate Parfait
34
Soft Chocolate Frosting
42
C h o c o l a t e Pudding
29
Sour C r e a m Frosting
Chocolate Souffle
31
W o n d e r Frosting, Chocolate
Chocolate Sundaes
34
Chocolate T a p i o c a Cream Chocolate Upside Down C a k e .
. . .
Chocolate Velvet Cream
44 44 44, 45
43 . . . .
FROZEN DESSERTS
40 34,35
28
INGREDIENTS
60
19
LEAVENING
61
32, 33
Coconut S n o w b a l l Sundae
. . .
34
MEASURING
7,61
PASTRIES
24,27,36-38
38
C h o c o l a t e Cream Pie
18
Chocolate Crested Custard Pie
Hot Fudge Sundae
34
Chocolate Tartlets
Ice Box C a k e , Chocolate
34
Eclairs or Cream Puffs
Marshmallow Mint Sundae
34
Pie Crust
36
Mocha Pecan Sundae
34
S a n t i a g o Chocolate Pie
36
Duchess C h o c o l a t e Pudding
. . . .
Fruited C h o c o l a t e W e d g e s
Souffles, Chocolate
30, 31
Steamed C h o c o l a t e Puddings . . .
32, 38
Surprise Dessert C a k e s
. . . . . .
18
37 . . .
38 36, 37 24
SAUCES
39,46-47
C h o c o l a t e C a n d y Sauce
47
Chocolate Mint Sauce
47
T a p i o c a C r e a m , Chocolate
28
Fluffy Chocolate Sauce
47
Tip-top Crumb Pudding
30
Hot Fudge Sauce
46
18
Luscious O r a n g e Sauce
46
48
Marshmallow Mint Sauce
46
. . . . . .
Topsy-turvy C a k e s FILLINGS Chocolate C r e a m Filling
48
Regal Chocolate Sauce
47
Cream Puff Filling
48
Sunshine Foamy Sauce
46
Fruit Nut Filling
48
SMALL CAKES
W h i p p e d C r e a m Filling
48
Brownies
FROSTINGS
39-45
18,21-25,38 22, 23
Chocolate Cookies
22
All-around Chocolate Frosting
. . .
41
Chocolate Dessert Waffles
24
Bittersweet Chocolate Frosting
. . .
40
Chocolate Fudge Drops
38
Bittersweet C o a t i n g
45
Chocolate Ice Box Cookies
24
Burnt S u g a r Frosting
44
Chocolate Indians
C a r a m e l Frosting
43
Chocolate Macaroons
C h o c o l a t e Butter Frosting
40
Chocolate Nut Tea C a k e s
C h o c o l a t e O r a n g e Frosting
41
Chocolate Pin Wheels
25
45
Chocolate T e a Puffs
24
C h o c o l a t e Seven Minute Frosting C h o c o l a t e W o n d e r Frosting
.
. . . .
C l e v e r Judy Frosting
.
40
Eclairs or C r e a m Puffs
42
Ice Box C o o k i e s , Chocolate
22 22, 23 23
24 . . . .
24
44
Macaroons, C h o c o l a t e
44
Nut T e a C a k e s , Chocolate
Felicity Frosting
44
Surprise Dessert C a k e s
18
Fudge Frosting
43
Topsy-turvy C a k e s
18
Coconut Morocco Frosting Coconut Seven Minute Frosting
. . .
22, 23 23
Waffles, Chocolate Dessert
Hungarian C h o c o l a t e Frosting . . . .
42
Marshmallow Frosting
44
SWANS
Mocha C r e o l e Frosting
40
WALTER BAKER'S PRODUCTS
DOWN
CAKE FLOUR
24 . . . .
.
60 4,62
