3-1/2 squares of Baker's Chocolate, (melted),
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3-1/2 level teaspoonfuls of baking powder,
1-1/2 cups of sifted pastry flour.

Cream the butter, add sugar and chocolate, then the unbeaten eggs and
vanilla, and beat together until very smooth. Sift the baking powder
with one-half a cup of the flour, and use first; then alternate the milk
and the remaining flour, and make the mixture stiff enough to drop from
the spoon. Beat until very smooth and bake in loaf in moderate oven. For
tests see Cocoa Cake recipe on page 25.


CHOCOLATE ICE-CREAM

1 quart of milk,
Pinch of salt,
3 squares of Baker's Chocolate,
3 level tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 level tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.

Put milk, salt and chocolate in double-boiler, and when milk is hot and
chocolate has melted, stir in the flour, previously mixed in a little
cold milk. Cook ten minutes, then pour this over the condensed milk,
eggs and sugar mixed together; cook again for four minutes, stirring.