For Sugar-Curing 100 Pounds Of Meat

Eight pounds of salt, 1 quart of honey, 2 ounces of saltpeter and 3 gallons of water. Mix, and boil until dissolved, then pour it hot on the meat.

For best results use Howard's Pure Honey

Ghirardelli's Ground Chocolate

Say "Gear-AR-Delly"

The all-in-one chocolate - as a beverage, for baking, for dessert making

Ghirardelli's Brown Stone Front Cake

Three-fourths cup Ghirardelli's Ground Chocolate, 1/2 cup sweet milk. 2/3 cup brown sugar, yolk of 1 egg. Beat all together; soft boil until like a custard; set to cool. This is the cream: Take 1 cup brown sugar, 1/2 cup butter, 1/2 cup sweet milk, 2 eggs, 2 cups sifted flour. After 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 Spanish Cream

Take 1 1/2 tablespoons gelatine, 2 eggs, 1 1/2 teaspoons vanilla, 2 3/4 cups milk, 4 tablespoons sugar, 3 tablespoons Ghirardelli's Ground Chocolate. Soak gelatine in milk; put on fire and stir until dissolved; add yolks of eggs, well beaten with two tablespoons of sugar; stir chocolate to smooth paste with a little cold water; add to milk; stir until it comes to boiling point; remove from stove; have whites of eggs beaten with 2 tablespoons of sugar; add whites, stirring briskly. Flavor and turn into mould. Serve with whipped cream or sauce.

Devil's Cake - All Chocolate

Take 1 cup sugar, butter size of an egg; cream these ingredients together; 1 cup of sour milk, 1 egg. Sift 1 cup of flour, 1 teaspoon of soda and 3 tablespoons of Ghirardelli's Ground Chocolate together four or five times; add the creamed butter and sugar, then the egg, well beaten, and the sour milk; stir well; bake in a moderate oven. When cool, cover with chocolate frosting.

Ghirardelli's Chocolate Fudge

Four rounded tablespoons of D. Ghirardelli's Ground Chocolate, 2 cups sugar, 1 cup milk, butter the size of a small hen's egg, 1 teaspoon 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.

Chocolate Bread Pudding

Take 2 large cups of crumbled bread; let this stand 1/2 hour, covered with 3 cups of boiling milk; beat 2 eggs and add 1/2 cup sugar and 4 tablespoons of Ghirardelli's Ground Chocolate, butter the size of walnut and pinch of salt; add this to milk and bread crumbs; flavor with vanilla extract and bake 1 hour in a covered buttered dish, in a medium oven. Serve with hard sauce, whipped cream or vanilla sauce.

Chocolate Sauce

One egg, 1 cup milk, 1 teaspoon cornstarch, 1/2 cup sugar, 2 teaspoons Ghirardelli's Ground Chocolate, 1 teaspoon 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 1/2 pound of pulverized sugar and stir again until perfectly smooth.