The century cook book

Chocolate Cake. Two cupfuls of sugar and one-half cupful of butter; stir the butter and sugar to a cream, add one cupful of sweet milk, and when that is well stirred in add three cupfuls of flour, and three teaspoonfuls of baking powder, then add the beaten whites of five eggs; bake in three or four layers. For chocolate dressing grate onequarter of a cake of chocolate, add a cupful of sugar and water enough to dissolve, set in hot water, and let come to a boil; when cold add the beaten white of an egg. Spread between the layers and on the top and sides. DROP CAKES, COOKIES AND FRIED CAKES Ginger Drops. Dissolve a teaspoonful of pulverized alum in a cupful of boiling water, add two cupfuls of molasses, one of melted butter or pork drippings, two beaten eggs, two teaspoonfuls of soda and two of ginger, stir in flour enough to make a thick batter; drop in small spoonfuls in a baking pan and bake in a rather quick oven. Ginger Drop Cakes. One cupful of molasses, one-half cupful of melted butter, one-half cupful of warm water, three cupfuls of flour, one teaspoonful of soda, and two of ginger; stir all well together, line a dripping pan with buttered paper, drop in small spoonfuls and bake in a quick oven. Cup Cakes. Rub one-half pound of butter, and threequarters of a pound of sugar to a cream; then stir in five beaten eggs, one cupful of milk, one teaspoonful of baking powder, and one-half pound of flour; when well mixed put in small moulds or patty pans, filling them about half full and bake in a brisk oven. Lady's Fingers. Eight ounces of powdered sugar, onehalf gill of water, nine eggs, and ten ounces of flour; sepa- Drop Cakes, Cookies and Fried Cakes 133 rate the yolks from the whites, and put the whites in a bowl on ice. Put the sugar and water in a sauce pan on the fire, add the yolks and beat with an egg beater until the mixture is warm, not hot ; take the pan off the fire and beat for ten minutes, until cold, whip the whites to a stiff froth and mix lightly with the other composition, then stir in the flour without beating. Make a cornucopia of a sheet of foolscap, sewing up the side where it laps over, so that it will be firm, cut off the lower point enough to make an opening as large as one's finger; line a baking pan with buttered paper, put some of the cake mixture in the cornucopia and squeeze out in finger lengths upon the buttered paper, sift powdered "sugar over them and bake for eight minutes. Savoy Biscuits. Make the same batter as for lady's fingers, and flavor with vanilla. Bake in gem or patty pans, fastened together by the dozen. Prepare the pans by brushing them with melted butter, fill the pans about half full, and powdered sugar sifted over them before baking. These cakes bake very quickly, and should be a light brown color when done. Sugar Cookies, One cupful of butter, one cupful of cream ; two cupfuls of sugar, three eggs, and one teaspoonful of soda. Beat the eggs for one minute, add the sugar and beat again, then put in the butter (soft and melted), the cream and the soda dissolved in a very little water, and flour enough to make a very soft dough; roll out, cut with a cake cutter, and bake in a brisk oven.