Chocolate Frosting (I)

Three squares of chocolate, one cup of scalded cream, few grains salt, yolks of two eggs, one teaspoonful of melted butter, confectioners' sugar, one teaspoonful of vanilla.

Melt chocolate over hot water, add cream gradually, salt, yolks of eggs, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.

Chocolate Frosting (II)

Three and a half cups of sugar, one and a half cups of hot water, eight squares of chocolate, melted, one teaspoonful of vanilla.

Boil sugar and water, without stirring, until syrup will thread when dropped from tip of spoon. Pour syrup gradually on melted chocolate, and continue beating until of right consistency to spread; then add flavoring.

Chocolate Frosting (III)

Four squares of chocolate, two teaspoonfuls of butter, six tablespoonfuls of hot water, confectioners' sugar, half a teaspoonful of vanilla.

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.