CHOCOLATE ICING FOR MOLASSES CAKE.
Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water. Pour slowly over the stiffly beaten white of egg, beating while it is being poured. Melt 2 squares or 2 ounces of unsweetened chocolate by standing the bowl containing it in hot water. Add 1 teaspoonful hot water to chocolate. Stir the egg and sugar mixture slowly into the melted chocolate. Beat until stiff enough to spread on cake.
HICKORY NUT CAKE
- 1½ cups sugar.
- ½ cup butter.
- ¾ cup milk.
- Whites of 4 eggs.
- 1 cup hickory nut meats, chopped.
- 2 cups flour sifted with 2 teaspoonfuls baking powder.
Mix together as ordinary cake. Bake in a loaf.