WARM GINGERBREAD
Stir together half a cup of molasses, half a cup of brown sugar, one teaspoonful of soda, one beaten egg, two tablespoons melted butter, half a cup of milk, two cups of flour, one tablespoonful of ginger, teaspoonful of cinnamon, one-quarter teaspoonful cloves, and a little nutmeg. Mix in the order given, pour in greased shallow pan, and bake from fifteen to twenty minutes.
When the little cook has learned to follow the foregoing recipes so that she understands all the details of mixing and is able to make nice light cakes, let her some time try the following, which by using the whites for a delicate cake and the yolks for a gold cake, will give her two choice cakes without extra expense. After bringing to the table, when ready to begin, the sugar can, the butter jar, the egg dish, the milk, the vanilla and the baking powder, so that everything will be convenient, and having well greased a pan for the gold cake (which will be baked in a loaf) and the two jelly tins for the white cake, she can then separate three eggs, and to the three yolks add one whole egg. On account of the baking it is best to make the white cake first, and then it can be iced and the dishes cleaned away while the loaf cake bakes.
WHITE CAKE
One even half cupful of butter and an even cupful of sugar, creamed until it is light and foamy. To one and one-half cupfuls of flour add two level teaspoonfuls baking-powder, and sift several times. Then into the creamed butter and sugar pour one-half cupful milk, alternately, a little at a time, with the flour. Before putting in the last of the flour, stir extra well, then put in one teaspoonful vanilla and the stiffly beaten whites of the eggs, mix as little as possible, to stir through, and then add the last of the flour. Bake either in a loaf or in two layer tins. The layers can be put together when cold with either the icing already given or this chocolate frosting:
CHOCOLATE ICING
To one cup of granulated sugar add one-third cup of boiling water, and stir to dissolve until it begins to boil, but no longer. Cook until it hairs from a spoon, then pour slowly on the stiff white of an egg, beating steadily. When the candy is well mixed through the egg, add two squares of chocolate, grated, and continue beating until cool and thick enough to spread. If the candy happens to be taken off too soon, the icing will not get thick, and in that event it can be made the right consistency by the addition of a little confectioner's sugar.
BOILED ICING
For the plain white boiled icing, simply omit the chocolate from the foregoing recipe, and flavor as desired.