The Way to Make Chocolate Cream Pies:

Beat to a cream half a cupful of butter and a cupful and a quarter of sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, by which was mixed with a teaspoonful and a half of baking powder. Bake this in four well-buttered, heavy, tin plates for about fifteen minutes in a toaster. Put half a pint of milk in the double-boiler, and onto the flame.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. After cooked, taste with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream on them, and place the other two cakes at the top. Beat the whites of the two eggs to a stiff froth, then beat to them one cupful of sugar and one teaspoonful of vanilla.

Shave 1 ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and then stir into the beaten egg and sugar. Spread on the pies and place away for a few hours.