The New century cook book

Mrs. J. B. Gascoigne. Chocolate Cake. Three-fourths cup butter, two and one-half cups sugar well beaten together, one cup milk, four cups flour, two teaspoons baking powder, six whites of eggs well beaten, flavor. Put into pans greased and a little flour sprinkled over the pan well to prevent cake from sticking. Filling. — One-half cake of chocolate (grated), one cup of milk, three cups sugar, butter size of walnut. Boil until it drops slowly from spoon. When cool spread on layers. Miss Lora Eidson. Chocolate Cake. Four eggs, two cups brown sugar, two cups flour, one-half cup sweet milk, one-half cup butter, one cup grated chocolate, one heaping teaspoon baking powder, one teaspoon baking soda, and one tablespoon corn starch. Flavor with vanilla. Put together with boiled icing. When mixing, sift flour, cornstarch, soda and baking powder together. Chocolate Jelly Cake. Two cups flour, two heaping teaspoonfuls Horsford's baking powder, one tablespoonful butter, one cup sugar, one white and two yolks of eggs, one cup milk, one teaspoonful vanilla. Sift flour and baking powder together thoroughly, beat together butter, sugar and yolks of eggs, then add milk, flour and flavoring. Beat hard and lastly stir in whites of eggs beaten stiff. Bake in two or three layers and put together with chocolate jelly. New Century Cook Book. Chocolate Jelly for Filling. Two ounces chocolate, one cup boiling water, three-fourths of a cup of sugar, one level tablespoonful butter, one heaping tablespoonful cornstarch in one-half cup cold water, one teaspoonful vanilla. Shave the chocolate and add to the hot water with the sugar and butter. Allow it to come slowly to boiling, stirring until smooth, then add the cornstarch and vanilla. When nearly cold spread between the layers and over the top and sides. Chocolate Cake. One cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon baking powder, onehalf teaspoon soda, grate one-half cake of chocolate, add onehalf cup of sweet milk, yolks of two eggs, two thirds cup sugar, teaspoon vanilla. Boil until it thickens; after it cools stir into the cake; add soda last. Caramel Cake. One cup of butter, two of sugar, one of sweet milk, three of flour, one-half cup corn starch, four eggs, two teaspoonfuls baking powder, two of lemon extract. Make caramel as follows: Butter the size of an egg, one pint brown sugar, one half cup milk, one-half cake of chocolate (if desired). Boil twenty minutes (or until thick enough), and pour over cake while warm, placing the layers one upon the other. Mrs. B. F. Masters. Caramel Cake. Whites of eight eggs, two cups sugar, one cup milk, threefourths cup butter, one and one-half teaspoons baking powder, three cups of flour. Bake in at least three layers in a moderate oven. Caramel Cream Filling. Two cups of light brown sugar, one cup sweet milk, onehalf cup butter. Cream the butter well. Put sugar, milk and butter in a pan together and boil till done. Stir almost all the time and cook until it strings. Flavor with vanilla. Mrs. Carrie D. Wilson. Chocolate Cake. One-half cup butter, scant; one cup sugar; cream the butter and sugar together; two beaten eggs, two cups flour, two teaspoons baking powder, a little salt. New Century Cook Book. Filling for Cake.