MISS M. A. RITCHIE.
Dissolve two ounces of chocolate in five tablespoonfuls boiling water. Cream half a cup of butter adding gradually one and a half cups of sugar; add the yolks of four eggs, beat thoroughly; then add the chocolate, half a cup of cream or milk, a cup and three quarters of flour, two rounding teaspoonfuls of baking powder, a teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, stir them carefully into the mixture, and it is ready to bake either in a loaf-pan or in three layer cake pans. Frost with boiled icing flavored with chocolate.
CHOCOLATE CAKE.
MRS. G. CRESSMAN.
One and one half squares of chocolate melted in one half cup of milk, two eggs, reserving white of one egg for frosting, one cup sugar, one teaspoonful soda in one half cup of milk, and one and one quarter cups of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and white of one egg.
MAPLE CREAM CAKE.
One cup of sugar, two eggs, two tablespoonfuls butter, a little less than two cups of flour, two teaspoonfuls baking powder. Bake in two tins. Frosting, one cup and a half of maple sugar, one half cup cream, boil until quite thick then beat until it creams, add the white of one egg, keep beating until thick.
COCOA CAKE.
MISS MAUD THOMSON.
Rub one half cup butter to a cream, with one cup of sugar, add the beaten yolks of two eggs, and beat well. Mix one and one half cups of flour, one teaspoonful baking powder and two teaspoonfuls cocoa, thoroughly beat the whites of eggs stiff, measure one-half cup of milk, and then add a little milk and flour alternately to the egg mixture, lastly add the whites of eggs and one teaspoonful of lemon or vanilla. Bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting.