Little Chocolate Cakes (Twelve cakes)
2 eggs
¼ C-butter
½ C-sugar
1 C-dry bread crumbs
3 T-flour
1 t-vanilla
3 squares chocolate
Cream the butter, add sugar, and cream the mixture. Add the beaten eggs and stir well. Add melted chocolate, bread crumbs, flour and flavoring. Spread the mixture very thinly on a buttered pan, and bake twenty minutes in a slow oven. Shape with a tiny biscuit cutter, and put together in pairs with mountain cream icing between and on top. (Icing recipe already given.)
Fruit Juice (Eight glasses)
1 C-sugar
2 C-water
1½ C-lemon juice
Boil sugar and water ten minutes without stirring, add lemon juice, and any other fruit juices. Cool and bottle. Keep on ice and dilute with ice water when desired for use. Serve mint leaves with the fruit juice.
