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Msuspcsbs Bake Walterbake67
Msuspcsbs Bake Walterbake67
FAMOUS CHOCOLATE
RECIPES
WALTER BAKER & C O M P A N Y , INC.
DORCHESTER, 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
CONTENTS
INDEX 63
ADVENTURES IN
CHOCOLATE COOKERY
the lure and charm of Baker's Chocolate for generations. I have a worn
On one page she has written, "27 March 1798. Prepared sweet pasties this
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
have made this book possible. And I hope we shall all turn to its use with
FRANCES L E E BARTON
PLAY THE R O L E
OF G R A C I O U S HOSTESS
• 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 favor-
ite 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.
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.
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.
V/2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter, add sugar gradually, creaming well.
V4 cup butter or other shortening Add egg and beat very thoroughly; then
1 cup sugar chocolate and blend. Add flour, alternately
1 egg with milk, a small amount at a time, beat-
2 squares Baker's Unsweetened ing after each addition until smooth. Add
Chocolate, melted vanilla. Bake in greased pan, 8x8x2 inches,
1 cup sour milk or buttermilk in moderate oven (325 0 F.) 1 hour, or until
1 teaspoon vanilla 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.
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2 A teaspoons Calumet Baking Powder
3 der and salt, and sift together three times.
VA teaspoon salt Cream butter thoroughly, add sugar gradu-
2
A cup butter or other shortening ally, and cream together until light and
1 Vi cups sugar fluffy. Add eggs and beat well; then choco-
3 eggs, well beaten late and blend. 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
Va cup milk vanilla. Bake in two greased 9-inch layer
1 teaspoon vanilla pans in moderate oven (350° F.) 35 min-
utes. or until done. Spread Fruit Nut Fill-
ing (page 48) between layers and Clever Judy Frosting (page 42) over top and sides.
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift three times. Cream butter
V2 teaspoon salt thoroughly, add sugar gradually, and cream
V3 cup butter or other shortening well. Beat in egg, then chocolate. Add
1 VA cups sugar about X of flour and beat well; then sour
1 egg, unbeaten cream. Add remaining flour, alternately
3 squares Baker's Unsweetened with milk, in small amounts, beating after
Chocolate, melted each addition. Add vanilla. Bake in two
VI cup thick sour cream greased 9-inch layer pans in moderate oven
VA cup sweet milk (35°° F.) 30 minutes. Spread with Coconut
1 teaspoon vanilla Seven Minute Frosting (page 44). Double
the recipe for three 10-inch layers.
• Chocolate Peppermint Cake. 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.
• 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.
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda, and
1 teaspoon soda sift together three times. Cream butter
Vi cup butter or other shortening thoroughly, add the sugar gradually, and
V A cups brown sugar, firmly packed cream together until light and fluffy. Add
2 eggs or 3 egg yolks, unbeaten eggs, one at a time, beating well after each;
3 squares Baker's Unsweetened then add chocolate and blend. Add flour,
Chocolate, melted alternately with milk, a small amount at a
1 cup milk time, beating after each addition until
1 teaspoon vanilla 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 10-
inch layers for large party cake, as pictured above. •
• Caramel Devil's Food Cake. 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.
F U D G E C A K E S
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2 teaspoons Calumet Baking Powder der, soda, and salt, and sift together three
VI teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt and cream together until light and fluffy.
Vz cup butter or other shortening Add egg yolks and beat thoroughly; then
1 cup sugar chocolate and blend. A d d flour, alternately
2 egg yolks, well beaten with milk, a small amount at a time, beat-
3 squares Baker's Unsweetened ing after each addition until smooth. Add
Chocolate, melted vanilla. Fold in egg whites. Bake in two
1 VA cups milk greased 9-inch layer pans in moderate oven
1 teaspoon vanilla (350° F.) 30 minutes. Spread Fudge Frost-
2 egg whites, stiffly beaten ing (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 • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift together three times. Cream
V2 teaspoon salt butter thoroughly, add sugar gradually,
1 cup butter or other shortening and cream together until light and fluffy.
IV3 cups brown sugar, firmly packed Add eggs and beat well; then chocolate and
3 eggs, well beaten blend. Add flour, alternately with water, a
4 squares Baker's Unsweetened small amount at a time, beating after each
Chocolate, melted addition until smooth. Bake in two greased
2
A cup cold water 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).
IV3 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
Wa teaspoons Calumet Baking Powder der, salt, and sugar, and sift together three
VA teaspoon salt times. Add butter. Combine eggs, milk, and
1 cup sugar vanilla, and add to flour mixture, stirring
5 tablespoons softened butter until all flour is dampened. Add chocolate
2 eggs, well beaten and blend; then beat vigorously 1 minute.
VZ cup milk Bake in greased pan, 8x8x2 inches, in mod-
VZ teaspoon vanilla erate oven (325 0 F.) I hour. Spread Choco-
2 squares Baker's Unsweetened late Wonder Frosting (page 40), or Mocha
Chocolate, melted Frosting (page 42) on top and sides of cake.
This makes an excellent busy-day cake be-
cause 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.
Chocolate Fudge Cake • G o o d taste—no matter how
you slice or frost it. Very easy to mix, too, and economical.
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2 teaspoons Calumet Baking Powder der and salt, and sift together three times.
Vi teaspoon salt Cream butter, add sugar gradually, and
Vi cup butter or other shortening cream together until light and fluffy. Add
1 cup sugar egg and beat well; then chocolate and blend.
1 egg, well beaten Add flour, alternately with milk, a small
2 squares Baker's Unsweetened amount at a time, beating after each addi-
Chocolate, melted tion until smooth. Add vanilla. Bake in
3
/4 cup milk greased pan, 8x8x2 inches, in moderate oven
1 teaspoon vanilla (325 0 F.) about 1 hour. Spread Fudge Frost-
ing (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.
• Chocolate Orange 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.
L I G H T C A K E S
2VA cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2VA teaspoons Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Cream butter, add sugar gradually, cream-
Vz cup butter or other shortening ing until light and fluffy. Add eggs and beat
1 cup sugar well. Add flour, alternately with milk, a
2 eggs, well beaten small amount at a time, beating after each
VA cup milk addition until smooth. Add vanilla. Bake in
1 teaspoon vanilla two greased 9-inch layer pans in moderate
oven (375° F.) 25 minutes. Spread All-
around Chocolate Frosting (page 41) between layers and over cake. Or bake in greased
cup-cake pans 20 minutes; frost. Makes 2 dozen cup cakes.
2Vz cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2Vi teaspoons Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Cream butter thoroughly, add sugar gradu-
Vz cup butter or other shortening ally, creaming until light and fluffy. Add
1 Vz cups sugar flour, alternately with milk, a small amount
VA cup milk at a time, beating after each addition until
1 teaspoon vanilla smooth. Add vanilla; fold in egg whites,
3 egg whites, stiffly beaten 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).
3 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
3 teaspoons Calumet Baking Powder der and salt, and sift together three times.
Vz teaspoon salt Cream butter thoroughly, add sugar grad-
Vz cup butter or other shortening ually, and cream together until light and
1 Vz cups sugar fluffy. Add eggs and beat well. Add flour,
2 eggs and 2 egg yolks, well beaten alternately with milk, a small amount at a
1 cup milk time, beating after each addition until
1 teaspoon vanilla smooth. Add vanilla. Combine chocolate,
3 squares Baker's Unsweetened sugar, water, soda, and butter, and mix well.
Chocolate, melted and cooled Cool slightly. Turn a generous one-third of
2 tablespoons sugar batter into greased 9-inch layer pan. Add
VA cup hot water chocolate mixture to remaining batter, stir-
Vz teaspoon soda ring until thoroughly blended; turn into two
2 tablespoons butter 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.
Favorite Chocolate Layer Cake • Happy contrast.
Cut it in wedges so that everyone has "outside" frosting.
3 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
3 teaspoons Calumet Baking Powder der and salt, and sift together three times.
Vi teaspoon salt Cream butter thoroughly, add sugar grad-
3A cup butter or other shortening ually, and cream together until light and
2 cups sugar fluffy. Add flour, alternately with milk, a
A cup milk
3 small amount at a time, beating after each
1 teaspoon vanilla addition until smooth. Add vanilla. Fold in
6 egg whites, stiffly beaten egg whites, quickly and thoroughly .To melt-
3 squares Baker's Unsweetened ed chocolate, add sugar and boiling water,
Chocolate, melted stirring until blended. Then add soda and
4 tablespoons sugar stir until thickened. Cool slightly. Divide
A cup boiling water
}
cake batter into two parts. T o one part add
1/4 teaspoon soda chocolate mixture and blend. Put by table-
spoons 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.
L O A F C A K E S
C H O C O L A T E FRUIT C A K E
5 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
3 teaspoons Calumet Baking Powder der, soda, salt, and spices, and sift together
VA teaspoon soda three times. Sift I cup of flour mixture over
VI teaspoon salt fruit and mix well. Combine orange and
3 teaspoons cinnamon lemon rind with butter, creaming thor-
1 teaspoon each allspice and mace oughly; add sugar gradually, creaming until
3 pounds raisins, finely cut light and fluffy. Add eggs and chocolate and
2 pounds currants blend; then molasses, jelly, and fruit juices.
Vl pound dates, finely cut Add flour gradually, beating well after each
1 pound citron, thinly sliced addition; then add fruit. Turn into pans
3 teaspoons grated orange rind which have been greased, lined with heavy
1 VI teaspoons grated lemon rind paper, and again greased. Bake in slow oven
1 pound butter or other shortening (250° F.) until done: in 8J^-inch tube pans
1 pound brown sugar 4 to 5 hours; in 8x4x3-inch loaf pans 3 to 4
12 eggs, well beaten hours; and in 6x3x2 J^-inch loaf pans to
4 squares Baker's Unsweetened 3 hours. If oven gets too hot, cover cakes
Chocolate, melted with heavy paper during part of baking.
1 cup each molasses and tart jelly Makes about 12^2 pounds fruit cake.
VA cup orange juice Sprinkle } i pound almonds, blanched and
3 tablespoons lemon juice shredded, over tops of cakes before baking,
if desired. When cold, wrap in waxed paper;
store in covered container. Chocolate Fruit Cake mellows quickly and keeps well.
C H O C O L A T E NUT L O A F
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
1 teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter thoroughly, add sugar gradually, and
1 cup butter or other shortening cream together until light and fluffy. Add
2 cups sugar eggs and beat well; then nuts and chocolate
5 eggs, well beaten and blend. Add flour, alternately with milk,
1 cup broken walnut meats a small amount at a time, beating after each
3 squares Baker's Unsweetened addition until smooth. Add vanilla. Bake
Chocolate, melted in greased loaf pan, 12x8x3 inches, in slow
1 cup sour milk or buttermilk oven (325 0 F.) 1 hour, or until done. Spread
2 teaspoons vanilla Mocha Creole Frosting (page 40) on top
and sides of cake. Substitute other nut
meats and vary the frosting, if desired. makes an excellent cake for evening spreads.
1 recipe Chocolate Fudge Cake (page 11) • Bake Chocolate Fudge Cake in square
Marshmallows 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
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
3 teaspoons Calumet Baking Powder der and salt, and sift together three times.
VI teaspoon salt Cream butter, add sugar gradually, cream-
% cup butter or other shortening ing until light and fluffy. Add eggs and beat
2 cups sugar well; add nuts and chocolate and blend;
3 eggs, well beaten then potatoes and beat thoroughly. Add
1 cup chopped walnut meats flour, alternately with milk, a small amount
3 squares Baker's Unsweetened at a time, beating after each addition until
Chocolate, melted smooth. Add vanilla. Bake in greased pan,
1 cup riced potatoes 10x10x2 inches, in moderate oven (325 0 F.)
2
A cup milk 1 hour and 15 minutes, or until done. Or
1 teaspoon vanilla 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.
S P O N G E C A K E S
Vs cup sifted Swans Down Cake Flour • Sift flour once; measure. T o 6 tablespoons
2 tablespoons Baker's Breakfast Cocoa flour, add cocoa and sift four times. Sift re-
1 cup egg whites maining flour four times. Beat egg whites
Va teaspoon salt and salt with wire whisk. When foamy, add
1 teaspoon cream of tartar cream of tartar; continue beating until stiff
V/A cups sifted granulated sugar enough to hold up in peaks, but not dry.
1 teaspoon vanilla Fold in sugar, 2 tablespoons at a time. Di-
vide 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.
Va cup sifted Swans Down Cake Flour • Sift flour once, measure, add salt and co-
VA teaspoon salt coa, and sift four times. Add lemon juice to
4 tablespoons Baker's Breakfast Cocoa egg yolks; beat with rotary beater until very
1 tablespoon lemon juice thick and light. Beat egg whites with wire
5 egg yolks, beaten until thick whisk until stiff enough to hold up in peaks,
and lemon-colored but not dry. Fold in sugar, a small amount
5 egg whites at a time; then egg yolks. Fold in flour, a
1 cup sifted sugar 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.
4 squares Baker's Unsweetened Chocolate • Add chocolate and >2 cup sugar to milk
VI cup sugar in double boiler and cook until smooth and
1 cup milk thick, stirring constantly. Cool, covered,
1 teaspoon vanilla stirring occasionally; then add vanilla.
V/A cups sifted Swans Down Cake Flour Sift flour once, measure, add baking pow-
2 /A teaspoons Calumet Baking Powder
] der, salt, and F^cup sugar, and sift together
V2 teaspoon salt three times. Add water to egg yolks and
1 cup sugar beat with rotary egg beater until thick and
2 tablespoons water lemon-colored. Add cup sugar gradually,
4 egg yolks, unbeaten beating until very thick—about 5 minutes.
4 egg whites, stiffly beaten 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.
Chocolate Sponge Roll • Made with just a twist
of the wrist. Sometime try whipped cream for filling.
6 tablespoons Swans Down Cake Flour • Sift flour once, measure, add baking pow-
VI teaspoon Calumet Baking Powder der and salt, and sift together three times.
VA teaspoon salt Fold sugar gradually into egg whites. Fold
VA cup sifted sugar in egg yolks and vanilla. Fold in flour gradu-
4 egg whites, stiffly beaten ally. Then beat in chocolate, gently but
4 egg yolks, beaten until thick thoroughly. Turn into 15xio-inch pan which
and lemon-colored has been greased, lined with paper to within
1 teaspoon vanilla >2 inch of edge, and again greased. Bake in
2 squares Baker's Unsweetened hot oven (400° F.) 13 minutes. Quickly cut
Chocolate, melted off crisp edges of cake and turn out on cloth
covered with powdered sugar. Remove pa-
per. Spread Seven Minute Frosting (page 44) over cake and roll. Wrap in cloth and cool
on rack. Cover with Bittersweet Coating recipe, page 45).
• Chocolate Tier Cake. 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.
D E S S E R T C A K E S
TOPSY-TURVY CAKES
1 cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der and salt, and sift together three times.
V4 teaspoon salt Add sugar, milk, and butter, and beat well.
VL cup brown sugar, firmly packed Add chocolate and vanilla and blend.
VL cup milk Put about y teaspoon butter, 1 teaspoon
3 tablespoons melted butter brown sugar, and 1 apricot in each greased
1 square Baker's Unsweetened cup-cake pan or custard cup. Add cake bat-
Chocolate, melted ter, filling pans y full. Bake in moderate
VI teaspoon vanilla oven (350° F.) 30 minutes. Loosen cakes
around edges with spatula. Turn upside
4 teaspoons melted butter down with apricots on top; garnish with
3 tablespoons brown sugar whipped cream. Serves 8. These cakes make
8 cooked apricots an emergency dessert. If cooked apricots
are not available, use dried apricots, soaked
until tender. Other fruits may be used as in Chocolate Upside Down Cake (page 19).
SURPRISE DESSERT C A K E S
1 recipe Chocolate Sponge Cake (page 16) • Prepare the cake batter; bake in greased,
Whipped cream 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) • Prepare Chocolate Sponge Cake. Fold
1 cup finely cut, dried apricots, apricots into cream; spread between layers
or 1 cup drained, crushed pineapple and on top of cake. Or prepare K t h e a m o u n t
1 cup cream, whipped of fruit and cream mixture and spread be-
tween layers; cover top and sides with
Mocha Creole Frosting (page 40). Serve in thin wedges for dessert.
1 cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der, salt, and sugar, and sift together three
VA teaspoon salt times. Add butter. Combine egg, milk, and
2
A cup sugar vanilla; add to flour mixture, stirring until
VA cup softened butter all flour is dampened. Add chocolate and
1 egg, well beaten blend; then beat vigorously I minute.
6 tablespoons milk Melt 3 tablespoons butter in 8x8x2-inch
VL teaspoon vanilla or deep 9-inch round pan; add sugar and
1 square Baker's Unsweetened cook and stir until thoroughly mixed. On
Chocolate, melted this arrange peaches. Turn batter out on
contents of pan. Bake in moderate oven
3 tablespoons butter (350° F.) 50 minutes, or until done. Loosen
VI cup sugar cake from sides of pan with spatula. Turn
2 cups sliced canned peaches upside down on dish with peaches on top.
Serve warm with plain or whipped cream,
Canned apricots, pears, or pineapple. or bananas may be substituted for peaches.
D A R K C A K E S
C H O C O L A T E DESSERT CAKE
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
VA teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter, add sugar gradually, and cream well.
Vl cup butter or other shortening Add eggs, one at a time, beating thoroughly
1 Vz cups sugar after each; then chocolate and blend. Add
3 eggs, unbeaten flour, alternately with milk, a small amount
3 squares Baker's Unsweetened at a time, beating after each addition until
Chocolate, melted smooth. Add vanilla. Bake in two greased
VA cup sour milk or buttermilk 9-inch layer pans in moderate oven (350° F.)
1 teaspoon vanilla 30 minutes. Spread Mocha Creole Frosting
(page 40) between layers and over cake,
Decorate sides with coarsely broken or other nut meats, as desired.
2Vi cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 teaspoon Calumet Baking Powder der, soda, and salt, and sift together three
VI teaspoon each soda and salt times. Cream butter; add sugar gradually,
VL cup butter or other shortening creaming thoroughly. Add eggs and beat
2 cups sugar very well; then chocolate and blend. Add
3 eggs, well beaten flour, alternately with water, a small amount
4 squares Baker's Unsweetened at a time, beating after each addition until
Chocolate, melted smooth. Add vanilla. Bake in greased pan,
1 cup water 1 ox 10x2 inches, in moderate oven (325 0 F.)
1 teaspoon vanilla 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.
LITTLE C A K E S A N D COOKIES
FOR I N F O R M A L 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?
BROWNIES
VA cup sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
VI teaspoon Calumet Baking Powder der and dash of salt, and sift again. Add
Vs cup butter or other shortening butter to chocolate and mix well. Add sugar
2 squares Baker's Unsweetened gradually to eggs, beating thoroughly; then
Chocolate, melted chocolate mixture and blend. Add flour and
1 cup sugar mix well; then nuts and vanilla. Bake in
2 eggs, well beaten greased pan, 8x8x2 inches, in moderate oven
VL cup chopped walnut meats (350° F.) 35 minutes, or until done. Cut
1 teaspoon vanilla in squares; remove from pan and cool on
cake rack. Makes 2 dozen brownies.
• Chocolate Indians. Use recipe for Browr 5, adding 1 additional egg and cup seeded
and finely cut dates. Use toasted walnut sats, if desired.
CHOCOLATE COOKIES
2 cups sifted flour • Sift flour once, measure, add baking pow-
1 VL teaspoons Calumet Baking Powder der, soda, salt, and cinnamon, and sift three
VL teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt creaming until light and fluffy. Add eggs
VL teaspoon cinnamon and chocolate; beat well. Add flour, a small
VL cup butter or other shortening amount at a time, mixing well after each
1 VA cups sugar addition. Chill thoroughly. Roll y i inch
2 eggs, well beaten thick on slightly floured board. Cut with
3 squares Baker's Unsweetened floured cooky cutter; sprinkle with sugar.
Chocolate, melted Bake on ungreased baking sheet in moder-
ate 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.
CHOCOLATE MACAROONS
1VI cups Baker's Coconut, Premium Shred spoon on ungreased, heavy paper. Bake in
slow oven (325 0 F.) 20 minutes, or until
done. Cool 5 minutes before removing from paper. Makes 2 dozen 1 y~'mch. 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.
1 VI cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 VI teaspoons Calumet Baking Powder der and salt, and sift together three times.
VI teaspoon salt Cream butter thoroughly, add sugar grad-
VI cup butter or other shortening ually, and cream together until light and
1 cup sugar fluffy. Add eggs and beat thoroughly; add
2 eggs, well beaten chocolate and blend; then nuts and raisins,
3 squares Baker's Unsweetened and beat well. Add flour, alternately with
Chocolate, melted milk, a small amount at a time, beating
Va cup broken nut meats after each addition until smooth. Add va-
VA cup raisins nilla. Drop from teaspoon into greased small
VL cup milk cup-cake pans. Bake in moderate oven
VL teaspoon vanilla (350° F.) 20 to 25 minutes, or until done.
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.
R E F R E S H M E N T S
4 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
4 teaspoons Calumet Baking Powder der and salt, and sift again. Combine but-
Vi teaspoon salt ter, sugar, eggs, chocolate, and vanilla,
V A cups softened butter beating with spoon until blended; add nuts.
1 Vl cups sugar Add flour gradually, mixing well after each
2 eggs, unbeaten addition. Divide dough in two parts; shape
4 squares Baker's Unsweetened in rolls, ip2 inches in diameter, rolling each
Chocolate, melted in waxed paper. Chill until firm enough to
1 teaspoon vanilla slice. Cut in yi-inch slices; bake on un-
2 cups broken walnut meats greased 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.
E C L A I R S OR C R E A M PUFFS
1 cup sifted Swans Down Cake Flour © Sift flour once; measure. Melt shortening
Vz cup butter or other shortening in water. Stir flour into rapidly boiling
1 cup boiling water water. Cook, stirring constantly, until mix-
3 eggs, unbeaten ture 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 un-
greased 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 Choco-
late Frosting recipe, page 42), or sprinkle with confectioners' sugar. Makes 12.
• Chocolate Tea Puffs. 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.
C H O C O L A T E DESSERT WAFFLES
1 Vi cups sifted flour • Sift flour once, measure, add baking pow-
V/2 teaspoons Calumet Baking Powder der, salt, and sugar, and sift again. Combine
Vi teaspoon salt egg yolks and milk; add to flour mixture,
3A cup sugar beating until smooth. Combine butter and
2 egg yolks, well beaten chocolate; add to batter and blend. Add
Vl cup milk vanilla. Fold in egg whites. Bake in hot
Vl cup melted butter waffle iron. Serve hot with whipped cream,
2 squares Baker's Unsweetened orange marmalade, with Luscious Orange
Chocolate, melted Sauce (page 46) or Chocolate Mint Sauce
Vl teaspoon vanilla (page 47). Makes four 4-section waffles.
2 egg whites, stiffly beaten 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
1 Vi cups sifted flour • Sift flour once, measure, add baking pow-
Vi teaspoon Calumet Baking Powder der and salt, and sift again. Cream butter
Vs teaspoon salt thoroughly, add sugar gradually, and cream
Vi cup butter or other shortening together until light and fluffy. Add egg yolk
Vi cup sugar and beat well. Add flour, alternately with
1 egg yolk, well beaten milk, mixing well after each addition. Divide
3 tablespoons milk dough in two parts. T o one part, add choco-
1 square Baker's Unsweetened late and blend. Chill until firm enough to
Chocolate, melted roll. Roll each half into rectangular sheet,
yi inch thick; place plain sheet over choco-
late 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.
DESSERTS TAKE ON
A MAGIC 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 con-
venient 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 tart-
lets 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!
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2 cups milk boiler. When chocolate is melted, beat with
VL cup sugar rotary egg beater until blended. Combine
2 tablespoons cornstarch sugar, cornstarch, and salt; add gradually
VA teaspoon salt to chocolate mixture and cook until thick-
1 egg, well beaten ened, stirring constantly; then continue
2 tablespoons butter cooking 10 minutes, stirring occasionally.
VL teaspoon vanilla Add small amount of mixture to egg, stir-
ring 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.
Chocolate Pudding • Topped here with imagination.
Starring an ever-popular favorite in glamorous new roles.
CHOCOLATE PUDDING
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
3 cups milk boiler. When chocolate is melted, beat with
VA cup sugar rotary egg beater until blended. Combine
6 tablespoons flour sugar, flour, and salt; add gradually to choc-
A teaspoon salt
]
olate mixture and cook until thickened, stir-
1 teaspoon vanilla ring 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 Coco-
nut, 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.
B A K E D D E S S E R T S
1 square Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2Vi cups milk boiler. When chocolate is melted, beat with
1 egg and 1 egg yolk, slightly beaten rotary egg beater until blended. Combine
Va cup brown sugar, firmly packed egg, sugar, and salt; add chocolate mixture
VA teaspoon salt gradually, stirring until blended. Add va-
1 teaspoon vanilla nilla and crumbs. Turn into greased baking
1 VL cups soft bread crumbs dish and let stand i o to 15 minutes. Place
dish in pan of hot water; bake in moderate
VA cup raspberry jam oven (350° F.) 45 minutes. Spread with jam.
1 egg white Beat egg white until foamy throughout; add
2 tablespoons sugar sugar gradually, beating thoroughly. Con-
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.
C H O C O L A T E BREAD PUDDING
V/2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
3 cups milk boiler. When chocolate is melted, stir until
2 eggs, slightly beaten blended. Combine eggs, sugar, and salt; add
VL cup sugar chocolate mixture gradually, stirring vigor-
VA teaspoon salt ously. Add vanilla. Place bread in greased
1 teaspoon vanilla baking dish; pour mixture over it and let
2 cups cubed stale bread stand 10 minutes; then mix well before bak-
ing. Place dish in pan of hot water and bake
in moderate oven (3500 F.) 60 minutes, or until pudding is firm. Serve hot with brown-
sugar 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.
CHOCOLATE SOUFFLE'
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2 cups milk boiler. When chocolate is melted, beat with
Vi cup sugar rotary egg beater until blended. Combine
Vz cup flour sugar, flour, and salt; add small amount of
Vl teaspoon salt chocolate mixture, stirring until smooth; re-
2 tablespoons butter turn to double boiler and cook until thick-
1 teaspoon vanilla ened, stirring constantly; then continue
4 egg yolks, beaten until thick cooking 5 minutes, stirring occasionally.
and lemon-colored Remove from boiling water and add butter
4 egg whites, stiffly beaten and vanilla; let cool slightly while beating
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.
F I N E P U D D I N G S
1 square Baker's Unsweetened Chocolate • Add chocolate to cup milk and heat in
1 cup milk double boiler. Soak gelatin in remaining y i
1 tablespoon granulated gelatin cup milk 5 minutes. When chocolate is melt-
Vi cup sugar ed, beat with rotary egg beater until blended.
Va teaspoon salt Add gelatin, sugar, and salt, and stir until
1 cup heavy cream gelatin is dissolved. Cool. Add cream and
VL teaspoon vanilla 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.
2 cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
2 teaspoons Calumet Baking Powder der, soda, and salt, and sift together three
VL teaspoon soda times. Cream butter, add sugar gradually,
VA teaspoon salt and cream together thoroughly. Add egg
Vz cup butter or other shortening and chocolate, beating until smooth. Add
VL cup sugar flour, alternately with milk, a small amount
1 egg, well beaten at a time, beating well after each addition.
3 squares Baker's Unsweetened Turn into greased mold, filling full; cover
Chocolate, melted tightly and steam 2 hours. If additional
1 cup milk water is needed during steaming, it must
be boiling when added. Serve hot with Sun-
shine 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.
C H O C O L A T E COTTAGE PUDDING
1 VA cups sifted Swans Down Cake Flour • Sift flour once, measure, add baking pow-
1 VI teaspoons Calumet Baking Powder der and salt, and sift again. Cream butter
Vs teaspoon salt thoroughly, add sugar gradually and cream
4 tablespoons butter or other shortening well. Add egg yolks and beat thoroughly;
1 cup sugar then chocolate and vanilla. Add flour, alter-
2 egg yolks, well beaten nately with milk, beating after each addi-
1 VL squares Baker's Unsweetened tion until smooth. Fold in egg whites. Turn
Chocolate, melted into greased pan, 8x8x2 inches. Bake in
VA teaspoon vanilla moderate oven (325 0 F.) 50 minutes, or until
VL cup milk done. Remove from pan. Serve warm or
2 egg whites, stiffly beaten 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.
Chocolate Velvet C r e a m • Festive enough for the
proudest occasion. It can be made long before the party.
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in dou-
3 cups milk ble boiler. When chocolate is melted, beat
1/3 cup sugar with rotary egg beater until blended. Com-
4 tablespoons cornstarch bine sugar, cornstarch, and salt; add small
14 teaspoon salt amount of chocolate mixture, stirring until
2 egg yolks, slightly beaten smooth; return to double boiler and cook
1 teaspoon vanilla until thickened, stirring constantly. Con-
2 egg whites tinue cooking 10 minutes, stirring occasion-
4 tablespoons sugar ally. Add egg yolks gradually, stirring well;
14 cup Baker's Coconut, Premium Shred cook 2 minutes longer, stirring constantly.
Add vanilla and turn into greased baking
dish. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beat-
ing 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.
F R O Z E N D I S H E S
C H O C O L A T E PA R FA IT
A cup sugar
3 • Bring sugar and water to a boil and boil
3A cup water until a small amount of syrup forms a soft
3 egg whites, stiffly beaten ball in cold water, or spins a long thread
3 squares Baker's Unsweetened when dropped from tip of spoon (238° F.).
Chocolate, melted and cooled Pour syrup in fine stream over egg whites,
2 cups cream, whipped beating constantly. Continue beating until
2 teaspoons vanilla mixture is cool. Add chocolate and blend;
fold in cream and vanilla. Turn into freez-
ing 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.
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 sun-
dae, 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 • Add chocolate to milk and heat in double
2 cups milk boiler. When chocolate is melted, beat with
1 cup sugar rotary egg beater until blended. Combine
4 tablespoons flour sugar, flour, and salt; add gradually to choc-
ks teaspoon salt olate mixture and cook until thickened, stir-
2 eggs, slightly beaten ring constantly. Then continue cooking 5
4 cups light cream minutes, stirring occasionally. Add small
2 tablespoons vanilla amount of mixture to eggs, stirring vigor-
ously; 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 neces-
sary. 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 • Sift flour once, measure, add salt, and sift
VI teaspoon salt again. Cut in shortening until pieces are
2
A cup cold shortening about size of small peas. Add water, a small
V3 cup cold water (about) 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.
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
31/2 cups milk boiler. When chocolate is melted, beat with
% cup sugar rotary egg beater until blended. Combine
A cup sifted Swans Down Cake Flour
2 sugar, flour, and salt; add small amount of
VA teaspoon salt chocolate mixture, stirring until smooth;
1 egg or 2 egg yolks, beaten return to double boiler and cook until thick-
2 tablespoons butter ened, stirring constantly. Then continue
1 VL teaspoons vanilla cooking 10 minutes, stirring occasionally.
1 baked 9-inch pie shell Add egg gradually, stirring vigorously; cook
2 minutes longer, stirring constantly. Re-
VL cup cream, whipped and sweetened move from boiling water; add butter and
VA cup chopped raisins or dates vanilla. Cool slightly and turn into pie shell.
VA cup broken nut meats Chill. Before serving, cover with sweetened
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.
CHOCOLATE TARTLETS
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2 cups milk boiler. When chocolate is melted, beat with
1 cup sugar rotary egg beater until blended. Combine
4 tablespoons cornstarch sugar, cornstarch, and salt; add gradually
VA teaspoon salt to chocolate mixture and cook until thick-
2 egg yolks, well beaten ened, stirring constantly; continue cooking
1 tablespoon butter 10 minutes, stirring occasionally. Add egg
VI cup seedless raisins yolks, stirring vigorously and cook 2 min-
utes
1/2 cup chopped walnut meats longer. Add butter, raisins, nuts, and
1 teaspoon vanilla vanilla. Cool slightly; turn into tart shells.
8 baked 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
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
2Vi cups milk boiler. When chocolate is melted, beat with
1 cup sugar rotary egg beater until blended. Combine
6 tablespoons flour sugar, flour, and salt; add gradually to choc-
Vi teaspoon salt olate mixture and cook until thickened, stir-
2 egg yolks, slightly beaten ring constantly; then continue cooking 10
2 tablespoons butter minutes, stirringoccasionally. Add egg yolks
1 teaspoon vanilla gradually, stirring vigorously; cook 2 min-
1 baked 9-inch pie shell utes longer. Add butter and vanilla. Cool.
Turn into pie shell. Beat egg whites until
2 egg whites foamy throughout; add sugar, 2 tablespoons
4 tablespoons sugar at a time, beating after each addition until
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.
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) • Line a deep 9-inch pie plate with pastry,
4 eggs, slightly beaten rolled y i inch thick, allowing pastry to ex-
VL cup sugar tend 1 inch beyond edge. Fold edge back to
VA teaspoon salt form standing rim; flute with fingers. Com-
3 cups milk bine eggs, sugar, salt, milk, and vanilla.
1 teaspoon vanilla Pour into pie shell. Bake in hot oven (450°
F.) 20 minutes; decrease heat to moderate
2 tablespoons sugar (35°° F.) and bake 10 to 15 minutes longer,
1 square Baker's Unsweetened or until firm.
Chocolate, melted Add sugar to chocolate; then add water,
2 tablespoons hot water 1 tablespoon at a time, stirring until well
blended. Pour over pie filling, place in slow
oven (300° F.), and bake 7 to 10 minutes k ;er, or until chocolate is set. Cool thoroughly
before serving. This is an attractive new iy to use chocolate with a custard pie.
C H O C O L A T E FUDGE DROPS
1VL cups sifted Swans Down Cake Flour • Sift flour once, measure, add soda and
VL teaspoon soda salt, and sift together three times. Cream
VA teaspoon salt butter thoroughly, add sugar gradually, and
4 tablespoons butter or other shortening cream together well. Add egg and beat thor-
Va cup brown sugar, firmly packed oughly ; then chocolate and blend. Add flour,
1 egg,unbeaten alternately with milk, a small amount at
2 squares Baker's Unsweetened a time, beating after each addition until
Chocolate, melted smooth. Add vanilla and nuts. Drop from
VL cup sour milk or buttermilk teaspoon on ungreased baking sheet and
1 teaspoon vanilla bake in moderate oven (350° F.) 15 min-
VL cup broken walnut meats utes. Use pecan or almond meats instead of
walnut meats, or substitute chopped rai-
sins 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.
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, keep-
ing edges even. Frost top last, from the center out. If cooked fudge frost-
ing becomes too stiff, set it over boiling water; this will soften the frosting
mixture and keep it plastic while it is being used.
• 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 pepper-
mint 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
BITTERSWEET C H O C O L A T E FROSTING
3ounces (1 package) cream cheese • Soften cream cheese with milk. Add sugar,
2to 3 tablespoons milk one cup at a time, blending after each addi-
2cups sifted confectioners' sugar tion. Add chocolate and salt and beat until
2squares Baker's Unsweetened smooth. Makes enough frosting to cover
Chocolate, melted tops of two 8-inch layers, or top and sides
Dash of salt 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 refrig-
erator 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.
MOCHA FROSTING
SOFT C H O C O L A T E FROSTING
4 squares Baker's Unsweetened Chocolate • Add chocolate to milk and heat in double
1V4 cups milk boiler. When chocolate is melted, beat with
1 cup sugar rotary egg beater until blended. Combine
4 tablespoons Swans Down Cake Flour sugar, flour, and dash of salt; add gradu-
2 tablespoons butter ally to chocolate mixture and cook until
1 teaspoon vanilla thickened, stirring constantly; then con-
tinue cooking 5 minutes, stirring occasion-
ally. 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 • Add sugar gradually to egg white, beat-
1 egg white, unbeaten ing with a spoon until smooth. Add vanilla
Vi teaspoon vanilla and chocolate and beat until well blended.
1 square Baker's Unsweetened Makes enough frosting to cover top of 8x8-
Chocolate, melted i 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
3 squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
V/2 cups milk flame. Cook until mixture is smooth and
3 cups sugar blended, stirring constantly. Add sugar,
Dash of salt salt, and corn syrup; stir until sugar is dis-
3 tablespoons light corn syrup solved and mixture boils. Continue boiling,
3 tablespoons butter without stirring, until a small amount of
V/2 teaspoons vanilla 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.
CARAMEL FROSTING
IV2 cups brown sugar, firmly packed • Bring sugars and milk to a boil, stirring
1V2 cups granulated sugar constantly. Boil, without stirring, until a
V/2 cups milk small amount of syrup forms a very soft
2 tablespoons butter 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
FELICITY FROSTING
1 recipe Seven Minute Frosting (page 4 4 ) • Prepare Seven Minute Frosting, stirring
3 squares Baker's Unsweetened Chocolate, in chocolate with vanilla. Do not beat mix-
melted and cooled ture. 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 • Melt chocolate and butter over hot water
2 teaspoons butter and blend. Cool slightly and pour as coat-
ing 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 A C C E N T S
HOT F U D G E SAUCE
1 VI squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
1 cup milk flame. Bring to a boil and cook until mix-
1 cup sugar ture is smooth and blended, stirring con-
2 tablespoons light corn syrup stantly. Add sugar, dash of salt, and syrup,
VI teaspoon vanilla and stir until sugar is dissolved and mix-
ture 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
VA cup brown sugar, firmly packed • Sift sugar. Add sugar to egg yolk; beat
1 egg yolk until light. Add salt to egg white; beat until
Dash of salt - f$&my throughout. Add remaining sugar, 1
1 egg white tablespoon at a time, beating well after
VA cup cream, whipped each addition; then beat until stiff. Com-
Vi teaspoon vanilla bine 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.
REGAL C H O C O L A T E SAUCE
2 squares Baker's Unsweetened Chocolate • Add chocolate to water and place over
6 tablespoons water low flame, stirring until blended. Add sugar
VL cup sugar and salt and cook until sugar is dissolved
Dash of salt and mixture very slightly thickened, stir-
3 tablespoons butter ring constantly. A d d butter and vanilla.
VA teaspoon 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.
• Fluffy Chocolate Sauce. Fold 4 tablespoons Regal Chocolate Sauce into cup cream,
whipped. This sauce may be used as filling for cream puffs; fill just before serving.
• Chocolate Mint Sauce. Add about teaspoon peppermint extract to Regal Chocolate
Sauce. Serve hot or cold and garnish dish with fresh mint leaves, if desired.
• Chocolate Candy Sauce. 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.
C A K E F I L L I N G S
1 VI squares Baker's Unsweetened Chocolate • Acid chocolate to milk and heat in double
1 cup milk boiler. When chocolate is melted, beat with
6 tablespoons sugar rotary egg beater until blended. Combine
2 tablespoons Swans Down Cake Flour sugar, flour, and salt; add gradually to
VA teaspoon salt chocolate mixture and cook until thickened,
1 egg yolk, slightly beaten stirring constantly; continue cooking io
VL tablespoon butter minutes, stirring occasionally. Add egg
VI teaspoon vanilla 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.
C R E A M PUFF F I L L I N G
WITH CHOCOLATE
2 squares Baker's Unsweetened Chocolate • Add chocolate to water and milk and
l/2 cup water place over low flame. Cook until mixture is
1/2 cup evaporated milk smooth and blended, stirring constantly.
1 cup granulated sugar Add sugars and salt, and stir until sugars
Vz cup brown sugar, firmly packed are dissolved and mixture boils. Continue
Dash of salt boiling, without stirring, until a small
2 tablespoons butter amount of mixture forms a very soft ball in
1 teaspoon vanilla c ° l d water (232 0 F.). Remove from fire;
1 cup broken nut meats 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
8 squares Baker's Dot Chocolate • Melt chocolate over warm water. Add
V/2 cups roasted peanuts, skinned 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.
• Chocolate Raisin Clusters.Substitute cups seedless raisins for peanuts, in above
recipe. Rinse and dry thoroughly before adding to melted chocolate.
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 • Add chocolate to milk; cook until mix-
A cup milk
3 ture is blended, stirring constantly. Add
2 cups sugar sugar and salt, and stir until mixture boils.
Dash of salt Continue boiling, without stirring, until a
2 tablespoons butter small amount of mixture forms a very soft
1 teaspoon vanilla 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.
• Chocolate Nut Fudge. Add 1 cup broken nut meats (walnuts, pecans, or almonds) to
Chocolate Fudge just before turning into pan.
• Coconut Fudge. Add I can Baker's Coconut, Southern Style, to Chocolate Fudge just
before turning into pan. Use toasted coconut, if desired.
• Marshmallow Fudge. Cut 16 marshmallows (4 ounces) in halves; arrange in greased
pan, 8x4 inches, placing cut sides up. Turn beaten Chocolate Fudge over marshmallows.
TAFFY— D I V I N I T Y
CHOCOLATE FONDANT
1 cup brown sugar, firmly packed • Combine sugar, corn syrup, water, mo-
V3 cup corn syrup lasses, salt, and butter. Place over low
¥2 cup water flame and stir constantly until mixture
1 cup molasses boils. Continue boiling until a small amount
J/4 teaspoon salt of syrup becomes brittle in cold water
2 tablespoons butter (290° F.), stirring frequently to prevent
4 squares Baker's Unsweetened scorching. Pour on greased platter or mar-
Chocolate, melted ble slab. Pour chocolate over candy. As
1 tablespoon vanilla candy cools on edges, fold edges towards
center with spatula; add vanilla and con-
tinue 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.
8 squares Baker's Dot Chocolate • Melt chocolate in double boiler. Line bot -
10 marshmaliows, cut in quarters torn of pan, 8x4 inches, with waxed paper.
V2 cup broken walnut meats 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
B R A Z I L NUT SLICES
RELIANCE FUDGE
2 squares Baker's Unsweetened Chocolate • Add chocolate to milk and place over low
3A cup milk flame. Cook until mixture is smooth and
1 tablespoon light corn syrup blended, stirring constantly. Add corn
2 cups sugar syrup, sugar, and salt, and stir until sugar
Dash of salt is dissolved and mixture boils. Continue
2 tablespoons butter boiling, without stirring, until a small
1 teaspoon vanilla 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.
A CUP OF CHOCOLATE
HOT CHOCOLATE
RECEPTION CHOCOLATE
BRAZILIAN CHOCOLATE
FRENCH CHOCOLATE
2Vi squares Baker's Unsweetened Chocolate • Add chocolate to water and place over
11/2 cup water low flame, stirring until chocolate is melted
¥4 cup sugar a n d blended. Add sugar and salt and boil
CHOCOLATE SYRUP
C H O C O L A T E MILK S H A K E
MINTED CHOCOLATE
C H O C O L A T E MALTED MILK
CHOCOLATE EGGNOG
FROSTED CHOCOLATE
• 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 manufac-
turers, 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 INGREDIENTS
C O C O N U T — F R I E N D L Y WITH CHOCOLATE