Chocolate Cream Filling

Add 1 1/2 squares (1 1/2 ounces) of shaved chocolate to the milk in the recipe for Cream Filling when it is put on to scald; then finish as directed. Increase the sugar to 1/2 cupful.

Chocolate Jelly Filling

2 squares (ounces) chocolate 1 cupful boiling water 3/4 cupful sugar 1 teaspoonful vanilla

1 teaspoonful butter

2 tablespoonfuls corn starch, dissolved in

1/2 cupful cold water

Melt the chocolate. Add the boiling water, sugar and butter, and then the corn starch. Boil at least five minutes. Cool and flavor.

Double Chocolate And White Frosting

Prepare according to the recipe for Boiled Frosting; spread it on the cake, and, when it is stiff, pour on a thin layer of melted chocolate, either the ordinary cooking chocolate, which will give a slightly bitter taste, or dipping chocolate, as is used for candies.

Plain Chocolate Frosting

Use the proportions as given in the preceding recipe for Confectioner's Frosting, and add with the sugar 1 1/2 tablespoonfuls of powdered cocoa.