The bride's cook book

2 Teaspoons Cooking Oil 1-3 Teaspoons Salt 14 Teaspoon Vanilla 1 Egg 14 Cup Corn Syrup Beat egg, gradually add sugar. Add the oil, oats, salt, vanilla and cocoanut. Drop on an oiled baking tin. Bake in a moderate oven until delicately browned. Ghirardelli's Ground Chocolate In Every Home For Drinking and Desserts Ghirardelli's Brown Stone Front Cake. Three-quarters cup Ghirardelli's Ground Chocolate; V2 cup Sweet Milk; % cup Brown Sugar; yolk of one Egg. Beat all together. Soft boil until like a custard; set to cool. This is the Cream. Take 1 cup Brown Sugar; V2 cup Butter; V2 cup Sweet Milk; 2 Eggs; 2 cups Sifted Flour, ^fter the cake is mixed then stir in the above cream. Then add 1 teaspoon Soda dissolved in a little warm water. Spread white boiled icing over and between the layers. Chocolate Bavarian Cream. Two cupfuls Cream; 4 tablespoonfuls Ghirardelli's Ground Chocolate; 2 cupfuls Milk; V2 cupful Sugar; V2 cupful Water; 1 teaspoonful Vanilla Extract; V2 box Gelatine. Soak gelatine in cold water until soft, then add it to the milk, which has been scalded with the chocolate, stirring until dissolved. Remove from the fire, add sugar and extract. Turn into granite basin and set in a pan of ice water, stirring until it begins to thicken; then add the cream whipped to a stiff froth. Line a mould with peaches, turn in the mixture, set in cold place until firm. Unmold and serve with whipped cream. Ghirardelli's California Chocolate Cake. One cup of Sugar; piece of Butter size of egg, creamed; 2 Eggs; % cup of Ghirardelli's Ground Chocolate; V2 teaspoonful Cinnamon; V2 cup of Milk; 1 cup of Flour; 2 teaspoonfuls Baking Powder; mix with Flour, bake in layers, spread with either strawberry jam or white of egg beaten to froth with cup of sugar. Ghirardelli's Chocolate Fudge. Four rounded tablespoonfuls of D. Ghirardelli's Ground Chocolate; 2 cupfuls Sugar; 1 cupful Milk; Butter the size of a small hen's egg; 1 teaspoonful Vanilla; 2 drops Lemon Extract. Boil Sugar, Butter and Milk until thick and add Chocolate; cook until thread spins when tried; then add Extract and take from fire, stirring until nearly cold or becomes sugary. Turn on a well-buttered dish and cut in squares. Topsy Turvy Dainty. Two level tablespoonfuls Ghirardelli's Ground Chocolate; 1/3 cup Sago; 1 cupful Water; 1 piece stick Cinnamon; V2 cup chopped Citron; V2 cup chopped Almonds; V2 cupful Sugar. Soak Sago over night and drain next morning; put in a double boiler with water and boil until thick; add Cinnamon and Citron and cook thirty minutes; remove Cinnamon and add Almonds, Sugar and Chocolate. Remove from fire as soon as sugar is dissolved and set away to cool. Serve with cream flavored. Chocolate Sauce. One Egg; 1 cupful Milk; 1 teaspoonful Cornstarch; V2 cupful Sugar; 2 teaspoonfuls Ghirardelli's Ground Chocolate; 1 teaspoonful Vanilla. Scald milk and add the Cornstarch, which has been dissolved in a little of the cold milk; beat egg and add to the mixture with the sugar, chocolate and vanilla. Chocolate Icing. Place 2 ounces of Ghirardelli's Ground Chocolate in an enameled saucepan with a quarter pint of boiling water; set on the stove for a few minutes, stirring constantly. Then remove, add V2 pound of pulverized Sugar and stir again until perfectly smooth. CHOCOLATE BUCKWHEAT COOKIES