Gingerbread (No. 2).
Ingredients: One cupful (half a pint) of molasses, one cupful (half a pint) of boiling water, butter the size of an egg, one tea-spoonful each of ground cloves, ground cinnamon, ginger, and soda, half a pound of flour (light weight).
First, put butter (partly melted) into the molasses, then spices. Dissolve the soda in the boiling water; stir it into the molasses, etc.; then the flour. Cream of tartar should not be used with molasses.
Chocolate-cake.
Make a cup-cake with the following ingredients: One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of milk, four eggs beaten separately, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, or two tea-spoonfuls of yeast powder.
Cut the cup-cake, when baked, through the middle, or bake it in two or three parts. Put a layer of the chocolate mixture between and on the top and sides of the cake.
Chocolate Mixture.—Five table-spoonfuls of grated chocolate, with enough cream or milk to wet it, one cupful of sugar, and one egg well beaten. Stir the ingredients over the fire until thoroughly mixed; then flavor with vanilla.
Mountain-cake.
Ingredients: Whites of six eggs, one and a quarter cupfuls of sugar, one and a quarter cupfuls of flour, half a cupful of butter, half a cupful of sweet milk, half a cupful of corn starch, a little vanilla, two tea-spoonfuls of baking-powder.
Bake it in two or three parts, like jelly-cake; put a frosting between the layers and on top of the cake, made of the whites of four eggs, nine table-spoonfuls of pulverized sugar, and a little vanilla; or use grated cocoa-nut, mixed thickly in the frosting, without vanilla; or use the chocolate mixture in the preceding receipt; or make it a jelly-cake.