Chocolate Cookie Recipes - Chocolate Chip Cookies

• Fondant,
• Green color-paste,
• 1 teaspoonful of vanilla extract,
• 1/8 a teaspoonful of almond extract,
• Pistachio nuts in slices and halves,
• ½ a pound of Baker's "Dot" Chocolate.

Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. When firm coat with "Dot" Chocolate and set half a pistachio nut on top.

• 1 ½ cups of sugar,
• 1/3 a cup of glucose,
• 2/3 a cup of water,
• 1/3 a cup of molasses,
• 3 tablespoonfuls of butter,
• 3 squares of Baker's Premium Chocolate,
• 1 teaspoonful of vanilla extract,
• About 4 quarts of popped corn, well salted.

Set the sugar, glucose and water over the fire, stir until the sugar is melted, then wash down the sides of the saucepan, cover and let boil three or four minutes, then remove the cover and let cook without stirring to the hard ball degree; add the molasses and butter and stir constantly until brittle in cold water; remove from the fire and, as soon as the bubbling ceases, add the chocolate, melted over hot water, and the vanilla; stir, to mix the chocolate evenly through the candy, then pour onto the popped corn, mixing the two together meanwhile. With buttered hands lightly roll the mixture into small balls. Press the mixture together only just enough to hold it in shape. Discard all the hard kernels in the corn. Have the corn warm and in a warm bowl.

One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water. Put on the stove one cup of milk, one-half a cup of Baker's Chocolate, grated; stir until dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla. While this is cooling beat up the first part of the cake and add the chocolate custard. Bake in layers. Ice on top and between the layers.