Miss Parloa's kitchen companion

Meanwhile make the filling, taking for this purpose, four ounces of chocolate, half a pint of boiling water, one cupful of sugar, half a cupful of cream, one teaspoonful of vanilla extract, and the white of an egg. Scrape the chocolate, and put it into a small frying-pan with eight table-spoonfuls of the sugar and four tablespoonfuls of the hot water. Stir over a hot fire until the mixture becomes smooth and glossy ; then add the remainder of the boiling water, the cream, and the remainder of the sugar. Stir until the mixture boils up, and then add the spoonful of vanilla extract and the white of the egg, beaten well. When the filling gets cool, spread it between the sheets of cake, thus having two layers of chocolate and three of cake. A thin coating of chocolate may be put on the top sheet of cake. This delicious cake is made in three parts, as follows : First. — Put into a saucepan one cupful of sugar, half a cupful of milk, half a cupful of grated chocolate, the yolk of one egg, and a teaspoonful of vanilla extract. Beat the mixture well, and place it on the stove. Stir frequently until it begins to boil ; then let it simmer until it becomes smooth. Set away to cool. Second. — Beat half a cupful of butter until it becomes creamy, and gradually beat into it one cupful of sugar. Add two well-beaten eggs, half a cupful of milk, in which a scant teaspoonful of soda has been dissolved, two cupfuls of flour, and finally the cooled chocolate mixture. Bake in four deep tin plates, in a moderate oven, for about twenty minutes. When the cakes are cool, spread between them, and over the top sheet, layers of icing made as follows: — Third. — Boil two cupfuls of sugar with one-fourth of a cupful of water for five minutes. Beat the whites of two eggs to a stiff froth, and pour the hot syrup upon them, beating all the while. The syrup must be poured in a thin, thread-like stream. Cream Walnut Cake. This is made in three parts, — first the cake proper, then the icing, and finally the filling. To Make the Cake. — Use one cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of sifted flour, two eggs, and two level teaspoonfuls of baking-powder. Beat the butter to a cream, and gradually beat into it the sugar ; then add the eggs, well beaten ; next the milk, and afterward the flour, mixed with the baking-powder. Spread this mixture smoothly in four deep jelly-cake plates, and bake in a moderate oven for eighteen minutes. On taking the cakes from the oven place them on plates ; and when they have become partially cooled, ice two of them. To Make the Icing. — Put the white of a small egg into a bowl, and gradually beat into it two-thirds of a cupful of powdered sugar and two table-spoonfuls of sherry. The icing will be very thin, but this is what is desired.