Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

To grease Tins

Warm pans slightly; brush with melted lard, suet, or clarified butter; cover bottom of pan only with tissue paper, then grease the paper.

Lard or suet is less apt to brown than butter, but many object to their use; if so, clarify the butter, by melting butter, letting stand until salt has settled to the bottom, then pouring off the liquid butter.

CAKE

Plain Chocolate Cake

• ½ cup butter
  1½ cups sugar
  2 cups flour
  3 teaspoons baking powder
  4 ounces Lowney’s Premium Chocolate
  5 tablespoons boiling water
  ¼ teaspoon salt
  ½ cup milk
  1 teaspoon vanilla
  4 eggs

Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour.

Chocolate Cake No. 2

• 4 ounces Lowney’s Premium Chocolate
  1½ cups sugar
  ½ cup butter
  ½ cup milk
  2 cups flour
  3 eggs
  2 teaspoons baking powder
  ¼ teaspoon salt
  3 tablespoons boiling water

Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with [White] or [Chocolate Frosting].