The Wilson cook book

Chocolate Pie (2 Pies) 2 oz. chocolate (Baker’s) 1% cups sugar 1 cup boiling water ½ stick butter Cook until mixed thoroughly. 1% cup corn starch dissolved in % cup milk. Add to other ingredients and cook until thick. Cool, add 4 beaten egg yolks. Place filling on cooked crust, which has been cooled. Add meringue and brown in slow oven 10 minutes. Meringue 4 egg whites beaten until stiff. Add 8 tablespoons sugar gradually. Beat until stiff again. Spread on pies and brown as directed. CHOCOLATE MARBLE LAYER CAKE — very light and tender, with a rich frosting which keeps moist. See recipe on the back of this page. BAKER’S CHOCOLATE **Clever women for generations have cooked with this superb flavored, rich, smooth chocolate. Here’s the reason why!”’ You can depend on Baker’s Chocolate. It is always the same. Since 1780 it has been made continuously at the same place ...under the same trademark... according to the same high standards of perfection. It is one of the oldest products in the United States — and the first name in chocolate. Baker’s Chocolate contains all the pure chocolate richness of the choice cocoa beans from which it is made. Nothing whatsoever is added, nothing 1s removed. That is why Baker’s Chocolate always gives such luscious real chocolate flavor ...such rich, red-brown color... such smoothness and gloss. To get the finest flavor in unsweetened cooking chocolate or in sweetened varieties to eat and to cook with, ask your grocer always for Baker’s. CHOCOLATE MARBLE LAYER CAKE (See photograph on preceding page) 3 cups sifted Swans Down Cake Flour 1 teaspoon vanilla 3 teaspoons Calumet Baking 6 egg whites, stiffly beaten Powder* 3 squares Baker’s Unsweetened 14 teaspoon salt Chocolate, melted 34, cup butter or other shortening 4 tablespoons sugar 2 cups sugar 14, cup boiling water 34, cup milk 14, teaspoon soda Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with miik, in small amounts, beating well after each. Add vanilla. Fold in egg whites quickly and thoroughly. To melted chocolate, add sugar and boiling water, stirring until blended. Then add soda and stir until thickened. Cool slightiy. Divide batter in two parts. To one part add chocolate mixture. Put by tablespoons into two greased 9-inch layer pans, alternating light and dark mixtures. Then with knife cut carefully through batter once in a wide zigzag course. Bake in moderate oven (375° F.) 30 to 35 minutes. Spread Hungarian Chocolate Frosting between layers and over cake. *T his recipe has been developed with Calumet Baking Powder. If another baking powder is used, adjust the propertions as recommended by the manufacturers. HUNGARIAN CHOCOLATE FROSTING. (Using egg yolks) Combine 3 squares Baker’s Unsweetened Chocolate, melted, 11/2 cups confectioners’ sugar, and 21% tablespoons hot water; blend. Add 3 egg yolks, one at a time, beating well after each. Add 4 tablespoons butter, a tablespoon at a time, beating thoroughly after each amount. * * * * * New! CHOCOLATE CHIP COOKIES 1 package Baker’s Semi-Sweet 1 egg, well beaten Chocolate 1 cup sifted flour 1 cup butter or other shortening 14 teaspoon salt > cup granulated sugar 14 teaspoon soda ‘4 cup brown sugar, firmly packed 14 cup chopped nut meats 1 teaspoon vanilla Cut each small square of chocolate in 4 to 6 pieces. Cream butter, add sugars gradually, and cream together until light and fluffy. Add egg and mix thoroughly. Sift flour once, measure, add salt and soda, and sift again. Add flour in two parts and mix well. Add cut chocolate, nuts, and vanilla, and mix thoroughly. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven (375° F.) 10 to 12 minutes. Makes about 50 cookies.