1/4 lb. butter or fine nut butter. Four eggs, 1/2 lb. flour, 6 ozs. fine sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4 ozs. grated chocolate, 2 ozs. icing sugar.
Butter 3 sandwich tins. Dissolve 1 oz. chocolate in pan, with 1 tablespoonful milk, over the fire. Beat butter and sugar to a cream. Beat up eggs very light, laying aside one white for icing, and add. Sift flour and baking powder, and mix in, then flavouring. Put a third in one tin, another in pan with chocolate, and put a few drops carmine in that left in bowl. Put these into the different tins and place at once in hot oven. They should be ready in 10 minutes. Put remaining chocolate with the icing sugar in pan with a tablespoonful water. Boil a minute with constant stirring. Turn out cakes on a towel. Put half of chocolate mixture on one, put another on the top, then the rest of chocolate, and, last, the third cake. Coat with the following
Icing.
Beat up white of 1 egg till quite stiff. Mix in 6 ozs. icing sugar. Put on very smoothly with a broad knife dipped in water. Sprinkle over with grated cocoanut, or decorate with pink icing put through a forcing-bag.
Cocoanut Icing
might be used instead. Dissolve about one fourth of a square of cocoanut cream with a little boiling water. When cool mix thoroughly with half of the above icing.
Gingerbread.
1/2-lb. flour, 1 oz. good cocoanut butter, 1 oz. sugar, and same of syrup or treacle—if the latter use more sugar. Two ozs. stoned raisins or sultanas, 1 teaspoonful ground ginger, and same of mixed spice. Half teaspoonful baking powder. One egg.
Mix all the dry things. Rub in butter, then add syrup, fruit, and egg, and make into a thick batter with milk. Bake in moderate oven half-an-hour or longer. Very good, if made with half wheatmeal, or a proportion of oatmeal or rolled oats.
Jumbles.