will dry quickly. Do not stir the sugar after the first half minute, and
do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.


CHOCOLATE COOKIES

Beat to a cream half a cupful of butter and one tablespoonful of lard.
Gradually beat into this one cupful of sugar; then add one-fourth of a
teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of
Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Now add one
well-beaten egg, and half a teaspoonful of soda dissolved in two
tablespoonfuls of milk. Stir in about two cupfuls and a half of flour.
Roll thin, and, cutting in round cakes, bake in a rather quick oven. The
secret of making good cookies is the use of as little flour as will
suffice.


CHOCOLATE GINGERBREAD

Mix in a large bowl one cupful of molasses, half a cupful of sour milk
or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful
of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold
water; add this and two tablespoonfuls of melted butter to the mixture.
Now stir in two cupfuls of sifted flour, and finally add two ounces of
Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted
together. Pour the mixture into three well-buttered, deep tin plates,
and bake in a moderately hot oven for about twenty minutes.