VANILLA ICING

Break the white of one large egg into a bowl, and gradually beat into it
one cupful of confectioners' sugar. Beat for three minutes, add half a
teaspoonful of vanilla extract, and spread thinly on the cakes.


CHOCOLATE ICING

Make a vanilla icing, and add one tablespoonful of cold water to it.
Scrape fine one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate,
and put it in a small iron or granite-ware saucepan, with two
tablespoonfuls of confectioners' sugar and one tablespoonful of hot
water. Stir over a hot fire until smooth and glossy, then add another
tablespoonful of hot water. Stir the dissolved chocolate into the
vanilla icing.


CHOCOLATE PROFITEROLES

Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Make a paste the
same as for éclairs, save that instead of one tablespoonful of sugar
three must be used.

As soon as the paste is cooked, beat in the melted chocolate. When cold,
add the eggs, and beat until light. Drop this batter on lightly buttered
pans in round cakes, having about a dessertspoonful in each cake. Bake
for about twenty minutes in a moderately hot oven. Serve either hot or
cold, with whipped cream prepared the same as for Filling No. 1 for