3½ cupfuls flour.
½ teaspoonful soda.
1 teaspoonful cream tartar, sifted in the flour.
Bake in jelly-cake tins.
Filling: whites of three eggs, one and a half cupfuls of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat well together; spread on top and between layers of the cake.—Mrs. K.
Chocolate Cake.
Cream together one pound sugar, one and a half pounds butter. Beat eight eggs light without separating; stir them gradually into the sugar and butter. Sift in one pound of flour; beat all light. Then put in an even teaspoonful of soda dissolved in a half-teacupful of sweet milk, two even teaspoonfuls cream tartar dissolved in the same quantity of milk. Season with lemon or vanilla. Bake in jelly pans.
Icing for the same: nine tablespoonfuls of water, one pound of sugar; boil till it glistens.
Beat the whites of four eggs to a stiff froth. Stir them into the boiling icing, then add one-quarter pound grated chocolate.
Spread the icing between the cakes and over the top.—Miss S.