The Henderson cook book

Whip 1 pint of cream until stiff and place to drain; melt 2 squares of Walter Baker's chocolate and add ^ cup of sugar to this and % a cup of whipped cream and a little vanilla. Reserve a scant cup of the whipped cream, sweeten, flavor and set aside, mixing the balance with cooled chocolate. Spread between layers and on top and decorate with reserved cream pressed through pastry tube. — Mrs. D. H. Mangum. devil's cake. Six eggs, 1 cup butter, 1 cup sweet milk, 2 teaspoons soda, 2 cups sugar. Beat eggs separately, put 1 cup sugar to yolks and beat, and 1 cup sugar to butter and cream; add beaten whites after mixing yolks, sugar and butter, put 2 teaspoons soda (level) in sweet milk and dissolve; then add this to the mixture. Now take 2 cups grated chocolate, 1% cups brown sugar, 1 cup sweet milk, put in a vessel (chocolate, brown sugar and cup sweet milk) ; set on a hot stove and let boil about 3 minutes ; stir to keep from burning. Take off and let cool sufficiently to keep from cooking an egg. Add yolks of 4 eggs and pour into the white batter; then add about 3 or 31^ cups of well-sifted flour and cook in layer tins. This should make 8 layers, enough for 2 cakes. — Mrs. G. A. Lewis. DREAM CAKES. To the whites of 6 eggs take l1/^ cups of granulated sugar, 1/2 cup of butter, the same quantity of water, 2 cups of flour, 2 teaspoons baking powder and teaspoon lemon extract. Bake in small tins or layers; cover with a boiled icing flavored with lemon. NUT CHOCOLATE CAKE. Two-thirds cup butter, 2 cups sugar, yolks of 4 eggs, 1 cup hot mashed potato; whites of 4 eggs, beaten dry; 1 teaspoon nutmeg, ^ teaspoon cloves, 1% squares chocolate melted, % cup sweet milk, 2 cups pastry flour or 1 2-3 cups bread flour, 3% teaspoons baking powder, 1 teaspoon cinnamon, 1 cup nut meats. Cream the butter and beat in the sugar. Add the potato and melted chocolate and finish as usual. This makes a large cake. Cover with the marshmallow icing. NUTLETS. One pound crushed almonds, 1 pound flour, 3 eggs, well beaten, with 1 cup sugar ; stir well and bake like cake. AMBROSIA CAKE. Six eggs, 1 pound sugar, 1 pound flour, 1 teaspoon baking powder, 1 cup boiling water, pinch of salt. Bake as a plain cake and slice in 4 layers: (1) put a layer of icing; (2) a layer of grated cocoanut, (3) a layer of orange and so on. Ice over the top. Recipe for icing. — Take whites of 2 eggs and beat to a stiff froth ; add enough pulverized sugar to make stiff ; flavor to taste. — Mrs. E. H. Thomas. One and one-half cups of sugar, 1 cup (butter, 1 cup sour milk, 3 cups flour, 5 eggs, 1 teaspoonful soda, 2 teaspoons ground cloves, 3 teaspoons cinnamon, 1 teaspoon allspice. Reserve 4 whites of the 5 eggs for icing. Mix balance and bake as for jelly-cake. Boiled icing. — Four cups sugar, 1 cup boiling water, boil until almost like candy when dropped in cold water. Pour over the well-beaten whites, beating all the time. Season and when coo1 spread between layers. — Mrs. W. A. Hunt. Two cups brown sugar, 1 cup sour cream, 1 cup butter, 2 cups flour, 4 eggs, reserving whites of 2 for icing; 2 tablespoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon soda. Bake in layers and put together with white icing. — Mrs. J. H. ParJuim. *