- 1 square of Baker’s Chocolate,
- Pinch of salt,
- 5 tablespoonfuls of boiling water,
- 1 teaspoonful of vanilla,
- About three cups of sifted confectioners’ sugar.
Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy. Make the FROSTING stiff enough to spread without using a wet knife. It will keep indefinitely.
Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)