Lowney's cook book

1 cup butter i cup Lowney's Premium Choco- 1 cup sugar late, grated 5 egg yolks 2 cups flour 5 egg whites i cup brandy 1 cup citron cut in small pieces I teaspoon salt Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt. Beat well; cut and fold in whites of eggs beaten until stiff. Pour into buttered pans and bake one hour in a moderate oven. This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced. Cocoa Cake I cup butter i cup milk 1| cups sugar Ih cups flour 4 eggs 2 teaspoons baking powder i cup Lowney's Cocoa i teaspoon salt 1 teaspoon vanilla 250 lownet's cook book Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate oven. Walnut Chocolate Cake I cup Lowney's Always Ready 1 cup sugar Chocolate Powder 2 egg yolks I- cup butter 2| teaspoons baking powder 1| cups flour 2 tablespoons hot water I cup milk 1 teaspoon vanilla 1 cup walnut meats salt Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water ; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes. Spread one cake with one half cup of Lowney's Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake, and ice with white frosting. See colored illustration, Plate IX, opposite. Chocolate Sponge Cake ^ cup Lowney's Always Ready whites of 3 eggs Chocolate Powder 2 tablespoons hot water yolks of 3 eggs ^ teaspoon salt ^ cup sugar ^ cup pastry flour 1 teaspoon vanilla Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar mixture; cut and fold in flour, salt and beaten whites. Flavor and bake in buttered pan in a moderate oven three quarters of an hour. See colored illustration, Plate X, opposite. WALNUT CHOCOLATE CAKE Plate IX. For Recipe see page 250 CHOCOLATE SPONGE CAKE Plate X. For Recipe see page 250 COCOA PARFAIT Plate XL For Recipe see page 289 COCOA FRAPPE Plate XII. For Recipe see page 282 Chocolate Nut Cakes 4 squares Lowney's Premium 2| cups flour Chocolate, grated I cup milk 1| cups sugar 8 egg whites 3 teaspoons baking powder 1 teaspoon vanilla 1 cup nut meats broken in pieces salt 1 cup butter Cream butter ; add sugar, flour in which baking powder has been sifted, and milk, and beat well ; add whites of eggs beaten stiff and nut meats; then add chocolate and vanilla. Pour into buttered gem pans and bake in hot oven twenty-five minutes. Simple Butter Cake ^ cup butter 3 cups flour 2 cups sugar 4 teaspoons baking powder 4 egg yolks 4 egg whites 1 cup milk 1 teaspoon flavoring I teaspoon salt Follow directions for making Butter Cake and bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes. Currant Cake Add one cup currants to Simple Butter Cake. Bake in loaves or rounds. Layer Cake Bake Simple Butter Cake in four square shallow pans. Fill with lemon cream, cocoanut cream, chocolate cream, or lelly. Gold Cake I cup butter 4 teaspoons baking powder