deciphering old recipes
I am going through some very old recipes I just received that were my 92-year-old mother's aunt's, if that gives a sense of their age. She was a wonderful baker. Unfortunately, some of the recipes are cryptic. Frequently, a cake calls for two squares of chocolate, but doesn't specify unsweetened or semi-sweet (I doubt she would have used bittersweet). Can any of you expert bakers help figure this out so I can recreate them?