The New century cook book

One cup milk; let it come to a boil and add two and onehalf blocks Baker's chocolate, scraped; cook together. Take off from stove and add one cup of sugar and one tablespoon of vanilla. Chocolate Cream Cake. Dark Part. — One cup grated chocolate (unsweetened), one cup brown sugar, one-half cup sweet milk. Set on stove in pan of water but do not let boil. When dissolved set to cool. Second Part. — One cup brown sugar, one-half cup butter, one-half cup sweet milk, yolks of three eggs, two cups flour sifted five times, one teaspoonful soda sifted with flour, one teaspoonful vanilla; now add dark part. It can be baked in loaf or layers. Put together with boiled icing. Mrs. W. T. Tate. Cream Chocolate Cake. Whites of four eggs, butter the size of an egg, small cup of sugar, three-quarters cup of milk, cup and a half of flour mixed with two small teaspoonfuls of baking powder, flavor to taste. Chocolate Filling. — Yolks of three eggs, one-half cup of milk, five tablespoonfuls of grated chocolate, one tablespoonful of corn starch. Cream Frosting for Outside. — Two cups of sugar, one cup of milk. Boil three minutes. Cover the cake with melted chocolate. This is a very excellent recipe. Mrs. John F. Pershing. Solid Chocolate Cake. One and one-half cups sugar, one-half cup butter, two eggs, three-quarters cup of milk, two cups flour, three teaspoons baking powder, two squares Baker's chocolate melted, vanilla flavoring. Chocolate Cream Cake. Cream two cups of sugar and one cup of butter. Add the beaten whites of six eggs. One cup of cornstarch, dissolved in one cup of milk. Two cups of sifted flour. Three teaspoons baking powder. Cream. — Three cups sugar, one cup of milk; boil ten minutes; beat until cold. Spread over the cake when it is cold. New Century Cook Book. One-quarter cake grated bitter chocolate. Melt and spread lightly over the cream when it is hard. Anna Blanch Lane. Chocolate Cake. Yolks of two eggs, cup and one-half of sugar, one-half cup butter, three cups of flour, one spoonful of baking powder, onefourth of a cake of chocolate in one-half cup of boiling water, one-half cup of milk. Put together with white icing. Chocolate Cake. Three and one-half cups flour, one-half cup butter, two cups sugar, one teaspoon vanilla,, three teaspoons baking powder, five eggs — leaving two whites for frosting. Frosting. — Six tablespoons grated chocolate, two whites of eggs beaten lightly, one and. one-half cups powdered sugar. Put on the cake while hot and put in the oven three minutes. Make the cake in a one-inch pan. Mrs. Knapp. Chocolate Cream Cake. Two cups sugar, one-half cup butter, three eggs, beaten with one cup milk, two and one-half cups flour, two and onehalf teaspoonfuls baking powder, vanilla. Frosting. — Two cups sugar, enough water to dissolve sugar, let boil until stringy, three tablespoonfuls chocolate, whites of two eggs beaten until stiff. Mrs. E. A. Stearns. Chocolate Cake. Two cups sugar, two cups flour, one-half cup butter, two eggs, two teaspoons baking powder, two teaspoons vanilla, onehalf cake grated chocojate, dissolve in one-half cup boiling water. Bake in slow oven. Oakland Church. Chocolate Caramel Cake. Caramel Part. — One-half cake shaved bakers chocolate, one cup sugar, one and one-half cups milk, yolk of one egg. Boil until thickens, like honey, then let cool.