RICH CHOCOLATE CAKE
½ cup Cottolene.
1½ cups sugar.
4 eggs.
4 squares chocolate.
1 teaspoon cinnamon.
1/3 cup hot water.
½ cup milk.
2 cups flour.
3 teaspoons baking powder.
¼ teaspoon salt.
1 teaspoon vanilla.
Process: Cream Cottolene, add sugar gradually, stirring constantly. Melt chocolate over hot water, add hot water specified in recipe and beat immediately into creamed butter and sugar; add yolks of eggs beaten until thick and light. Mix and sift flour, cinnamon, baking powder and salt; add to first mixture alternately with milk, add vanilla. Cut and fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty to forty-five minutes. Cover with Boiled Frosting (for recipe see [Page 56]).
SPICED ICED TEA
4 teaspoons tea.
2 cups boiling water.
9 cloves.
Process: Follow recipe for making tea. Strain into pitcher over cloves, chill, then pour into glasses filled with cracked ice. Sweeten to taste. The flavor of tea is preserved and is much finer by chilling the infusion quickly, before pouring over ice. Allow three cloves for each glass. The large Penang cloves are the best.
Hunger is the best seasoning for meat, And thirst for drink. —Cicero. |