- 4 ozs. (½ cup) butter
- 12 ozs. (1½ cups) sugar
- 2 eggs
- 1 gill (½ cup) sour milk
- 1 square chocolate
- 1 gill (½ cup) boiling water
- 1 teaspoonful vanilla extract
- ½ teaspoonful rose extract
- ½ lb. (2 cups) flour
- 1 teaspoonful baking soda
Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda.
Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour.
COCOA SPONGE CAKE
- 2 ozs. (¼ cup) cocoa
- 3 eggs
- 1 gill (½ cup) cold water
- 1 teaspoonful vanilla extract
- 2 teaspoonfuls baking powder
- 1 teaspoonful powdered cinnamon
- ¼ teaspoonful salt
- 7 ozs. (1¾ cups) flour
- ¼ teaspoonful grated nutmeg
- 12 ozs. (1½ cups) sugar
Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready.
COFFEE BREAD
- ½ pint (1 cup) scalded milk
- 4 ozs. (½ cup) butter
- 4 ozs. (½ cup) sugar
- ½ teaspoonful salt
- 1 compressed yeast cake
- 1 gill (½ cup) warm milk
- 1 egg
- 1 cupful Sultana raisins
- Flour
Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.
Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.