Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Marbled Cake. ✠

• 1 cup butter.
• 2 cups powdered sugar.
• 3 cups flour.
• 4 eggs.
• 1 cup sweet milk.
• ½ teaspoonful soda.
• 1 teaspoonful cream-tartar sifted with flour.

When the cake is mixed take out about a teacupful of the batter, and stir into this a great spoonful of grated chocolate, wet with a scant tablespoonful of milk. Fill your mould about an inch deep with the yellow batter, and drop upon this, in two or three places, a spoonful of the dark mixture. Give to the brown spots a slight stir with the tip of your spoon, spreading it in broken circles upon the lighter surface. Pour in more yellow batter, then drop in the brown in the same manner as before, proceeding in this order until all is used up. When cut, the cake will be found to be handsomely variegated.

Or,

You may color the reserved cupful of batter with enough prepared cochineal to give it a fine pink tint, and mix as you do the brown.

Chocolate Icing (Simple.)

• ¼ cake chocolate.
• ½ cup sweet milk.
• 1 tablespoonful corn-starch.
• 1 teaspoonful vanilla.

Mix together these ingredients, with the exception of the vanilla; boil it two minutes (after it has fairly come to a boil), flavor, and then sweeten to taste with powdered sugar, taking care to make it sweet enough.

Caramels (Chocolate.)

• 2 cups brown sugar.
• 1 cup molasses.
• 1 tablespoonful (heaping) of butter.
• 3 tablespoonfuls flour.

Boil twenty-five minutes; then stir in half a pound of grated chocolate wet in half a cup of sweet milk, and boil until it hardens on the spoon, with which you must stir it frequently. Flavor with a teaspoonful of vanilla.