¼ cup of grated chocolate, ¾ cup milk, ½ cup sugar, boiled together until thick, and spread on cake.
AUNT SARAH'S WALNUT GINGERBREAD
- ½ cup of New Orleans molasses.
- 1 cup of light brown sugar.
- ½ cup of shortening (composed of butter, lard and sweet
- drippings).
- ½ teaspoonful of ginger, cinnamon and cloves each.
- 2 teaspoonfuls of baking soda (saleratus), sifted with 3½
- cups flour.
- 1 cup boiling water.
- 2 eggs.
Beat to a cream the sugar and shortening in a bowl; add molasses, then pour over all one cup of boiling water. Beat well. Add flour, soda and spices, all sifted together. Beat into this the two unbeaten eggs (one at a time), then add about ¾ of a cup of coarsely chopped black walnut meats or the same quantity of well-floured raisins may be substituted for the walnut meats.
The cakes may be baked in muffin pans. In that case fill pans about two-thirds full. The above quantity makes eighteen. They can also be baked in a pan as a loaf cake. This cake is excellent, and will keep fresh several days. These cakes taste similar to those sold in an Atlantic City bake-shop which have gained a reputation for their excellence.
AUNT SARAH'S "GERMAN CRUMB CAKES" BAKED IN CRUSTS