CHOCOLATE CAKE
Cream one-half cup butter with one and one-half cup sugar, then add gradually yolks of four eggs, one at a time. Beat mixture thoroughly, then add one-half cup milk, beating all the time. Next two squares Baker’s bitter chocolate in five tablespoons boiling water, when dissolved add to the batter, stirring constantly. Now add slowly one and three-fourths cup of sifted flour; give, all a vigorous beating, add beaten whites of four eggs; stir carefully into mixture, then teaspoon vanilla, and lastly one heaping teaspoon baking powder. Bake in moderate oven one hour. This cake should be baked with one flame, and do not light oven until cake is almost ready for baking. It should rise slowly.
Mrs. S. F. Breslauer