CHOCOLATE GLAZE
Put into a double saucepan two ounces or squares of chocolate. When it is melted remove it from the fire and stir into it half a cupful of sugar, then add a quarter cupful of hot water. Return it to the fire, stir it until the sugar is dissolved, and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball. Pour it over the top of the cake.
No. 2. With whipped cream. Use the same receipt as No. 1, substituting a cupful of boiling water for the coffee, and using half butter and half lard; or two cupfuls of molasses may be used, and the sugar omitted. In the latter case two teaspoonfuls of soda instead of one should be dissolved in a cupful of boiling water. Serve the cake very fresh, and cover the top just before serving with whipped cream.
The cake may be broken into squares, and the pieces fitted together and covered entirely with whipped cream. It can then be passed with a fork and spoon, as a dessert.
No. 3. With preserved ginger.
1 cupful of black molasses,
½ cupful of butter,
2 cupfuls of flour,
½ cupful of boiling water with a teaspoonful
of soda dissolved in it,
½ teaspoonful of ginger,
2 eggs,
A dash of salt.
Warm the molasses and mix it with the butter, add the ginger and salt, then the beaten eggs, and lastly the flour and water, a little at a time, alternately. Bake in a square pan. Break the cake into square pieces. Open each piece and spread between the halves some icing, No. 1 or No. 2, mixed with chopped preserved ginger; or use a chocolate icing.
Serve very fresh.
NO. 168. GINGERBREAD.
1. WITH WHIPPED CREAM. 2. WITH CHOCOLATE GLAZE.
NO. 169. ORANGE-CAKE IN CRESCENTS.
NO. 170. COCOANUT-CAKE.