Chocolate Drop Cakes.
¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa, flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well sprinkle sugar on top. Can be dropped from spoon in greased pan a few inches apart or in small tins, (very nice).
Cream Puffs.
Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1 cup of flour, when cold, stir in 3 eggs without first beating. Drop the mixture in tins in small spoonsful and bake in moderate oven when done they are hollow and should be filled with the following custard.
CUSTARD:—1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2 tablespoons sugar, cook in double boiler, stirring constantly, cool and flavor with whatever you wish then fill the puffs.
Marguerites.
Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover with the icing, bake in a slow oven till a delicate brown.
Chocolate Layer Cake.
Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg, 1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and spread between the layers, 1 teaspoon vanilla flavoring.