Dr. M'Millan's formulas and domestic guide

CHOCOLATE FROSTING. One cake, or half a pound, Maillard's French vanilla sweet chocolate grated, half cup granulated sugar, ^ cup sweet milk, i table-spoon butter, a. little salt. Boil 20 minutes, stirring constantly. Take from the fire and pour into a dish. When near cool add i table-spoon of vanilla, and spread on the cake. If the mixture is thicker than jelly thin it with milk. This quantity will ice 2 cakes of 3 layers each. The best cake is gold cake baked in jelly tins. This will prove a success if the experimenter can catch that "twist of the wrist" that forms an essential but indefinable part of every woman's recipe. NO. 2. Whites of 3 eggs beaten very light, 9 tablespoonfuls of powdered sugar, and 6 table-spoonfuls of grated chocolate. NO. 3. First make a cream or custard pie, reserving for frosting the whites of three eggs, using the yolks and 2 whole eggs for the pie. While your pie is baking scrape very fine 2 table-spoonfuls of Baker's chocolate, and place it on the back part of the stove to melt. Now beat the whites of your eggs well. Add 6 tea-spoonfuls of pulverized sugar. When the chocolate is melted, stir a little of the frosting into it, beating very hard, add a little more until all is added. Do not make the mistake of stirring the chocolate into the egg, as it will remain clouded. When the pie is done, pour the frosting on top, and return to the oven for 5 minutes. In using chocolate, it is much better to warm it until it is soft enough to mix in frosting or Charlotte Russe, than to dissolve it in water. CHOCOLATE ICING. Take the whites of 2 eggs, one and one-half cups powdered sugar, and 6 table-spoonfuls of chocolate. CHOCOLATE FILLING. Whites of 3 eggs, one and one-half tea-cups of sugar, 3 table-spoonfuls grated chocolate, I teaspoonful vanilla. Beat the whites of the eggs well and then add the other ingredients, then beat all together and spread between the layers and on the top of the cake. ICING. Two and a half cups sugar, two-thirds cup water, boil together until it candies, then add the whites of three eggs slightly beaten, stirring briskly for 15 minutes, or until it seems perfectly smooth and white, then add the juice of i lemon. This is sufficient for i large white mountain cake of 8 or 9 layers, covering also the top and sides. NO. 2. Beat the whites of four eggs with i pound of powdered sugar, sifted with one-half a tablespoonful of corn starch, and one-fourth of an ounce of fine gum arabic. Stir it well. PIES. MOCK MINCE PIE. Six soda crackers rolled fine, i cup hot water, I cup molasses, one-half cup brown sugar, one-half cup vinegar, one-half cup melted butter, i cup of raisins chopped, i tea-spoonful each of cinnamon, cloves, alspice and nutmeg. Measure in a coffeecup. PIE CRUST. Take 3 cups of sifted flour, i cup of lard, a little salt and one-half a cup of cold water. Handle as little as possible. Never butter or grease your pie pans; it will make the under crust stick and the pie hard to slip out. ENGLISH MINCE PIE.