Recipes: Chocolate Souffle
Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate,
three tablespoonfuls of sugar, one rounding tablespoonful of butter,
two tablespoonfuls of flour, four eggs.
Recipes: Chocolate Cream Renversee
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, half a teaspoonful of
salt.
Recipes: Chocolate Mousse
Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space.