Put two ounces of Walter Baker's chocolate into a shallow pan, and place it where it will melt gradually but not scorch. When melted stir in three tablespoons of milk or cream and one of water. Mix all well together, and add one scant tea-cupful of sugar. Boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of them. Put a second one on top, and so on alternating cake and icing. Then cover the top and sides, and set in a warm oven to harden. This icing does not stick to the fingers, and in making chocolate eclairs, those most palatable cakes, this recipe is very satisfactory.

Chocolate Icing

The whites of two eggs, four tablespoonsful of Walter Baker's chocolate, one and a quarter cups sugar. Flavor with vanilla.