Ebook - Recipes Tried And True (1894 Cookbook).txt

CHOCOLATE CAKE. WINONA HUGHES.

One cup brown sugar, one-half cup butter, one-half cup sweet milk, two

eggs, two cups flour, one teaspoon soda dissolved in a little warm

water and then added to the milk.

Make a cream of one cup grated chocolate, two-thirds cup brown sugar,

one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.

Cook up until like cream, and mix into above cake. Bake in slow oven

in two layers, or in one shallow pan; frost with a white frosting, or

the following--

CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to

dissolve it; grate into it two squares of chocolate, and boil until

thick enough to spread. Put on cake when cool.

CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup

sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon

vanilla; add a small quarter cake of chocolate, grated and dissolved

in one-half cup boiling water. Allow this to cool before adding it to

the cake. Leave out the white of one egg for icing between the layers

of cake.

CHOCOLATE CAKE. MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one

egg, one cup pulverized sugar, one teaspoon vanilla. Boil until

chocolate and sugar are melted. Let this cool while making cake from

one cup sugar, one-half cup butter, one-half cup milk, two cups flour,

two eggs, two teaspoons baking powder; add to this the boiled

chocolate, and bake in layers.

FILLING.--Boil two cups granulated sugar and six tablespoons water

until it threads; then stir into it the whites of two eggs, well

beaten. Flavor with vanilla.

Buy seasonable and stylish millinery of Jennie Thomas.

DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three

scant cups flour, three teaspoonfuls baking powder; lastly, the whites

of five eggs, beaten to a stiff froth. Bake in layers.

ICING.--Boil two cups of sugar to a taffy; add the white of one egg,

beaten to a stiff froth and one ten cent cake of German chocolate,

grated. Beat the icing continually while stirring in the white of egg

and until it is almost cold.

CHOCOLATE CAKE. MRS. J. C. WALTER.

One and one-half cups sugar, two-thirds cup butter, one teaspoonful

vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls

baking powder, whites of five eggs, well beaten.

ICING.--One and one half cups sugar, one half cup milk (or a little

more), a lump of butter the size of a walnut, one teaspoonful vanilla.

Boil until waxy; remove from fire; beat until stiff. Spread melted

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