Two tablespoons butter, pinch salt, one and one-eighth cup granulated sugar, three eggs beaten lightly, one-half cup milk, one and three-fourths cups flour, teaspoon vanilla, one teaspoon baking powder. Before putting in oven mix some butter and cracker crumbs together; sugar, cinnamon and chopped nuts may be added. Bake in flat roasting pan.
E. L.
DEVIL’S CAKE
One tablespoon butter, one scant cup sugar; mix together. Yolks of two eggs, two squares of chocolate dissolved in one-half cup hot water; add to the above. Mix two cups of flour with two scant teaspoons baking powder, one-half teaspoonful soda dissolved in one-half cup sour milk or one-half cup hot water, one-half teaspoon vanilla; mix well. Frosting: whites of two eggs, one teaspoonful cold water, one teaspoon lemon extract; whip together; add enough confectioner’s sugar (not powdered) to spread over cake while cake is still in pan, although cooled.
Minnie A. Lardan
SPONGE CAKE
Four eggs, one full cup sugar mixed; one cup milk, let come to a boil; two cups flour mixed with four teaspoons baking powder added, with eggs and sugar; then add hot milk and vanilla flavoring. Chocolate filling is fine if cake is baked in layers.
Minnie A. Lardan
CHOCOLATE CAKE
Cream one-half cup butter with one and one-half cup sugar, then add gradually yolks of four eggs, one at a time. Beat mixture thoroughly, then add one-half cup milk, beating all the time. Next two squares Baker’s bitter chocolate in five tablespoons boiling water, when dissolved add to the batter, stirring constantly. Now add slowly one and three-fourths cup of sifted flour; give, all a vigorous beating, add beaten whites of four eggs; stir carefully into mixture, then teaspoon vanilla, and lastly one heaping teaspoon baking powder. Bake in moderate oven one hour. This cake should be baked with one flame, and do not light oven until cake is almost ready for baking. It should rise slowly.