Boston Cooking-School cook book

2 squares chocolate 1 egg 14 cup powdered sugar 2 cups bread flour ¥% cup milk 3 teaspoons baking powder 14 cup butter 1 teaspoon salt 1% cups powdered sugar 24 cup milk Y teaspoon vanilla Melt chocolate, add 4 cup sugar, place over heat, add 1g cup milk, and stir and cook until smooth. Set aside to cool. Cream ' butter, add, gradually, remaining sugar and unbeaten egg, and beat well. Mix and sift flour, baking powder, and salt and add alternately with milk to butter and egg mixture. Add chocolate mixture and vanilla. Bake 15 to 20 minutes in layer-cake pans in moderate oven (350° F.). Put between layers and on top, any boiled frosting (p. 681), sprinkled, if desired, with 24 cup almonds, blanched and shredded. DEVIL’S FOOD 4 squares chocolate 1 egg Y cup sugar 1 cup flour and 1 tablespoon Y cup sweet milk 14 teaspoon salt 1 egg yolk 1% teaspoon soda 14 cup butter ¥4 cup sour milk V4 cup sugar Y% teaspoon vanilla Melt chocolate over hot water, add 14 cup sugar, and gradually sweet milk; then add egg yolk and cook until mixture thickens. Set aside to cool. Cream butter, add gradually 4% cup sugar and egg well beaten. Mix and sift flour, salt, and soda and add alternately with sour milk to butter mixture. Add chocolate mixture and vanilla. Bake in shallow cake pans 30 minutes in moderate oven (350° F.) and put between and on top any boiled frosting (p. 681). Add to filling 4% cup seeded raisins cut in pieces, if desired. DEVIL’S FOOD WITH WALNUTS AND CITRON 4 squares chocolate 2 cups bread flour 2% cup brown sugar V4 teaspoon salt 1 cup milk 1 teaspoon soda 1 egg yolk Yo cup milk 3 egg whites 114 cups chopped walnut meats 1 cup brown sugar 1 cup citron, cut in small pieces 1% cup butter 2 teaspoons vanilla 2 egg yolks Melt chocolate, add 24 cup sugar, 1 cup milk, and 1 egg yolk, slightly beaten. Stir and cook over hot water until smooth. Set aside to cool. Beat egg whites until stiff, beat in 14 cup sugar, and set aside. Cream butter and add remaining sugar gradually, while beating constantly. Add 2 egg yolks, well beaten. Mix and sift flour, salt, and soda and add alternately with 14 cup milk to butter mixture. Add chocolate mixture, nut meats, citron, and vanilla. Beat well and fold in egg whites. Turn into 2 buttered and floured 7-inch square pans and bake 35 minutes in moderate oven (350° F.). Remove from pans and cover with white or chocolate frosting. BIRTHDAY FRUIT CAKE 14 cup butter 16 cup seeded raisins, cut 114 cups brown sugar in pieces 2 egg yolks, slightly beaten Y¥% cup walnut meats, cut in 24 cup milk pieces 2% cups flour Y% cup currants 31% teaspoons baking powder 2 tablespoons candied orange 1 teaspoon orange extract peel, finely cut 1 teaspoon vanilla 2 egg whites, stiffly beaten Cream butter, cream in sugar, add yolks. Mix and sift flour and baking powder. Add alternately with milk and flavorings. Fold in egg whites. Mix fruit and nuts. Put cake mixture into pan by spoonfuls and sprinkle fruit mixture throughout in layers. Bake in buttered and floured pan in slow oven (300° F.). BIRTHDAY CAKE Frost cake with any boiled icing (p. 681). Decorate, using pastry tube, with Ornamental Frosting (p. 682) or sweetened whipped cream, tinted as desired with vegetable coloring. DUNDEE CAKE 7% cup butter 21% cups flour 28 cup sugar Y teaspoon salt 4 eggs 1 teaspoon baking powder 4 cup almonds, blanched 1 cup seedless raisins and chopped 11% cups currants or seeded - 44 cup candied orange and lemon peel, raisins, cut in pieces cut fine 2 tablespoons orange juice For Decoration. 1% cup almond meats, Y% cup citron, cut in thin slices blanched and split and narrow strips 1% cup candied cherries, cut in pieces