- 1/3 a cup of butter,
- 1 cup of sugar,
- 1 egg,
- ½ a cup of milk,
- 1 teaspoonful of vanilla,
- 2 cups of flour,
- 2 teaspoonfuls of baking powder,
- 3 tablespoonfuls of [Baker's Cocoa].
Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add flour (in which is mixed the baking powder) and milk, alternately, until all added. To one-third of the mixture add the cocoa, and drop the white and brown mixture in spoonfuls into small, deep pans, and bake about forty minutes in moderate oven.
[COCOA BUNS]
- 2 tablespoonfuls of butter,
- 1/3 a cup of sugar,
- 1 egg,
- ¼ a teaspoonful of salt,
- 1 cup of scalded milk,
- 2 compressed yeast cakes softened in ½ a cup of warm water,
- ¼ a teaspoonful of extract cinnamon,
- ½ a cup of [Baker's Breakfast Cocoa],
- 3 ½ to 4 cups of flour.
Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again. Roll as at first, using another one-half cup currants, fold, roll and fold again. Place in a bowl which is set in pan of warm water, let raise forty minutes. Shape, place in pan, let raise until doubled in size. Bake fifteen to twenty minutes. As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners' sugar. Let stand five minutes. Then they are ready to serve.
[MRS. RORER'S CHOCOLATE CAKE]
- 2 ounces of chocolate,
- 4 eggs,
- ½ a cup of milk,
- 1 teaspoonful of vanilla,
- ½ a cup of butter,
- 1 ½ cups of sugar,
- 1 heaping teaspoonful of baking powder,
- 1 ¾ cups of flour.
Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour. Give the whole a vigorous beating. Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder. Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.—From Mrs. Rorer's Cook Book.
[MRS. LINCOLN'S CHOCOLATE CARAMELS]
One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping tablespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.—From Mrs. Lincoln's Boston Cook Book.