For chocolate cake, 2 ounces of melted chocolate may be added after the yolks of the eggs. Serves sixteen to twenty.
Gingerbread
| ¼ c. butter | ½ | tsp. soda | |
| ½ c. brown sugar | 1¾ | c. flour | |
| 1 egg | 1 | tsp. ginger | |
| ½ c. molasses | ½ | tsp. cinnamon | |
| ½ c. milk (sour if possible) | Salt |
Cream the butter, add the sugar gradually, then a well-beaten egg. Add the molasses. Sift all the dry ingredients together and add alternately with the milk. Bake in a buttered tin or in gem pans in a moderate oven for 25 or 35 minutes. Serves eight to ten.
| ¼ c. cocoa | 1 c. water | |
| ¼ c. sugar | 3 c. milk |
Mix the cocoa and sugar with the water and boil from 3 to 5 minutes. Stir into the hot milk and serve at once. If a scum forms, beat with a Dover egg-beater. Serves eight to ten.
Tea
| 1 tsp. green or 2 tsp. black tea | |
| 2 c. boiling water (freshly boiling) |
Scald the tea-pot, put the tea in the tea-pot, and pour boiling water over it; steep 3 minutes, strain, and serve. Serves four.