Kirmess cook book

Miss Gladys Lynn. One cup sugar, one-half cup butter, three eggs beat separate, one-half cup milk, one and a half teaspoon baking powder, add tiie beaten whites of the eggs last. Filling. One-half pint milk, one tablespoon butter, one-half cup sugar, one-quarter cup chocolate, one tablespoon cornstarch, yolks of two eggs. Boil the milk sugar, chocolate and cornstarch for five minutes then take from fire, and add the butter and eggs. DEVIL CAKE. Excellent, Rye, N. Y. One-half cupful of butter, one and one-half cupful sugar, (powdered), four eggs, one cupful milk, one and one-half cupfuls flour, one-fourth pound Baker's chocolate (melted in dry bowl), one teaspoon cream tartar, sifted in the floiir, three-fourths teaspoonful soda dissolved in the milk, one teaspoon vanilla. Cream sugar and butter well together, then add beaten yolks of eggs, add milk with soda, flour with cream of tartar, well sifted, then vanilla, add melted chocolate, lastly beaten whites of eggs. Bake in two layer pans; put vanilla frosting between layers and on top. DEVIL FOOD CAKE. Mrs. George Milne. Port Chester, N. Y. One cup butter, one cup milk, one and one-half cups sugar, three and one-half or four, cups flour, two teaspoonfuls baking powder, yolks of three eggs, whites of four eggs beaten stiflf. CARAMEL. One cup sugar, one-half cup milk, butter size of walnut, three-fourths cake grated chocolate, one teaspoonful vanilla, yolk of an egg. Heat until melted but don't boil. Let cool and beat into cake. BLACK CHOCOLATE CAKE. Mrs. M. B. Ricketts. One cup sugar, one cup milk, one cup chocolate, grated fine, yolk of two eggs, one large tablespoonful of butter, one and one-half cups of flour, two teaspoon- DESSERTS. 417 j fuls baking powder. Melt chocolate with little milk, add butter while hot. When this cools add other ingredients. Put together with boiled icing. I DABK CHOCOLATE CAKE. Mrs. Wm. Jenvey, Hoboken. One cup dark brown sugar, one-half cup butter, two eggs, one-half cup sweet milk, two cups flour. Cream, one cup grated chocolate, one-half cup milk, two-thirds cup dark brown sugar, one egg, one teaspoonful vanilla. Cook like cream in custard kettle and mix in the first recipe, sprinkle one teaspoonful dry soda on mixture and stir well; bake in layers and put frosting between. Frosting. Two cups sugar, ten tablespoonfuls milk, boil eight minutes and beat light with a fork. FUDGE CAKE. Mrs. T. R. Chambers. Make an all chocolate loaf cake in a square pan, not too deep. When the cake is cool, take marshmallows and put them evenly all over the top. Make fudge of three squares Baker's chocolate, two cups granulated sugar, one-half cup cream or rich milk, butter size of half an egg. Boil eight minutes and add one teaspoonful of vanilla. Take from stove and beat about five minutes, until creamy. Pour it over marshmallows, on to cake. BLUEBERRY CAKE. Miss Potter, Portchester, N. Y. Take one pint flour, sift with two teaspoons cream of tartar and one teaspoon soda and one-half teaspoon salt and a scant cup of sugar, rub into this a tablespoon of butter. Beat one egg in a cup and fill the cup up with milk, add this and beat all together well; laat add a large cup of berries and stir in lightly. ROLL JELLY CAKE.