These are recipes from an old cookbook published by the Crisco shortening company. You can probably substitute butter or margarine for the Crisco ingredients.

Chocolate Brownies

1 cupful sugar
6 tablespoonfuls melted Crisco
2 eggs
2 squares chocolate
1/3 teaspoonful salt
1/2 cupful flour
1 cupful chopped English walnut meats
1 teaspoonful vanilla extract
3 tablespoonfuls boiling water

Cream Crisco and sugar together, add eggs well beaten, chocolate dissolved in boiling water, salt, flour, vanilla, and nuts. Divide and spread thin in 2 Criscoed square pans and bake in slow oven from twenty to twenty-five minutes. Cut in strips and serve with ice cream. These are a cross between cookies and heavy cake.

Sufficient for fifty brownies.

Chocolate Wafers

1 cupful sugar
5 tablespoonfuls Crisco
2 cupfuls flour
1/4 cake chocolate
2 eggs
1/4 teaspoonful baking soda
1/2 teaspoonful vanilla extract
1/4 teaspoonful salt

Cream Crisco and sugar together, add chocolate melted, eggs well beaten, vanilla extract, flour, salt, and soda. Mix and turn out on to floured baking board. Roll out thin, and cut with small cutter. Lay on Criscoed tin and bake from seven to ten minutes in moderate oven.

Sufficient for forty-six wafers. More Chocolate Recipes including: Chocolate Cream Pie and Chocolate Peanut Clusters.