Add vanilla and beaten whites of eggs. Beat this cake 5 minutes, and bake about 20 minutes at 350 degrees. Note: The mixture will be very thin when ready to bake. CHOCOLATE ICING 1-2 cup butter 5 tablespoons strong coffee 3 cups powdered sugar 1 teaspoon vanilla 1 egg yolk (beaten) Nuts (ground fine through 2 tablespoons cocoa (heap-✪ Chocolate Icing food chopper) ing) Cream butter with sugar. Add beaten egg yolk. Cream again. Put cocoa into hot coffee. Stir well adding vanilla. Add this to above. Beat until very smooth. Then spread over each layer, and sprinkle with nuts. 22 HOW TO COOK A HUSBAND A good many husbands are entirely spoiled by mismanage- ment in cooking, and so are not tender and good. Some women keep them constantly in hot water; others freeze them; others keep them in a stew; others roast them, and others keep them constantly in a pickle. It can not be supposed that any hus- band will be good and tender managed in this way, but they are really delicious when properly treated. In selecting your husband you should not be guided by the silvery appearance as if you wanted mackerel, nor by the golden tint, as in buy- ing salmon. Be sure and select him yourself, as tastes differ. Do not go to the market for him, as those brought to the door are always the best. It is far better to have none than not to learn how to cook him properly. It does not make so much difference what you cook him in as.How you cook him. See that the linen in which he is wraped is white and nicely mended, with the required number of strings and buttons. Do not keep him in the kettle by force as he will stay there him- self if proper care is taken. If he splutter or fizz do not be anxious; some husbands do this. Add a little sugar in the form of what confectioners call “kisses,” but no vinegar or pepper on any account. A little spice improves him, but it must be used “with judgment. Do not try him with any thing sharp to see if he is becoming tender. Stir him gently the while lest he stay too long in the kettle and become flat and tasteless. If thus treated you will find him very digestible, agreeing very nicely with you, and he will keep as long as you want. —OLD COOK BOOK. Sie valine Pease ld (eels bs = 1° i A aN ! it i Will, the colored chef, brings hams from the smokehouse. He has been part of the Nu- Wray establishment over thirty years and is handing the art of southern cooking to his sons. Jojo, the household pet. PO Pe ee ge ee y Pwr Ge. ‘* ; t.% . —. # é eS ee €* ¥ fae 4 Pee &* OCF yet * ee ee wee ex i 2 gore Fg : Re: Pa eur e s e 2 g ae : : : % See be BK < — f 2. ar ar ie wee ¢ ee * ener * £ S eR ? % ee) Ce Gate “7 @ay oc Mae 9 ot Pee ae Hoe eee A Aes yg at 9 : ¥,% eee é ey eo pe Mer Rg er es tet ee a ge 8 Fai eo ke o ete se oe ‘ & ¢ uf at of i tee a ee OTe ¢ 42,5 NERO gern pate : Ee j ae € FF ts . € 8 @rsr Be * e +3 eo Yee Seek * eee ei ; fo att ie $’lines Ee 7s % oa * i. oe é ‘ ee 4S rE MMR Be rake s Ms £% are Rae ae ; e fiw? vor. ees # yore at se. BS Bs : ? Ps oF ¥ ee & a = €; * e Fy fs ae i Se ee ds ass “ : * ie : Mi ka * Ae Be I BE hee He ge $ 8S Bm & 6 ER ee we ME 8 he le 2 04h Ge ll “os ate it. cok Renn tig @ ¢ .€4. 89? Y # 398 a - is tse eR ES BO GE ge i & wine (AER OA. 0 dy a’ 2 a: ae Mf % ie : "ik Re « #8 pee we F oe ee are. ae aay ry VP be : ae ou‘ is ANtBe ® one u sap wat ‘ 4 *e * # ee! ee a fa, 4 ee Sie ee NS Tt PR eee ee et Cat twig fa * wes % OR, git.) % 2.8E SS La He SES ORY RE Bs we : : ee semasrere tr aes es % me. wet eee fe et + Sy Sea BE pg € a Le a1 3 ae: : S het gh PRR ET Fe owes oust ter 8 eo AOWE Me ‘Oe bee — : POTS 2 ate 4 . its Ga «Yer .

AI-modernized reading of the original text

Add vanilla and beaten whites of eggs. Beat this cake 5 minutes, and bake about 20 minutes at 350 degrees. Note: The mixture will be very thin when ready to bake. CHOCOLATE ICING 1-2 cup butter 5 tablespoons strong coffee 3 cups powdered sugar 1 teaspoon vanilla 1 egg yolk (beaten) Nuts (ground fine through 2 tablespoons cocoa (heap- food chopper) ing) Cream butter with sugar. Add beaten egg yolk. Cream again. Put cocoa into hot coffee. Stir well adding vanilla. Add this to above. Beat until very smooth. Then spread over each layer, and sprinkle with nuts. HOW TO COOK A HUSBAND A good many husbands are entirely spoiled by mismanagement in cooking, and so are not tender and good. Some women keep them constantly in hot water; others freeze them; others keep them in a stew; others roast them, and others keep them constantly in a pickle. It can not be supposed that any husband will be good and tender managed in this way, but they are really delicious when properly treated. In selecting your husband you should not be guided by the silvery appearance as if you wanted mackerel, nor by the golden tint, as in buying salmon. Be sure and select him yourself, as tastes differ. Do not go to the market for him, as those brought to the door are always the best. It is far better to have none than not to learn how to cook him properly. It does not make so much difference what you cook him in as how you cook him. See that the linen in which he is wrapped is white and nicely mended, with the required number of strings and buttons. Do not keep him in the kettle by force as he will stay there himself if proper care is taken. If he splutter or fizz do not be anxious; some husbands do this. Add a little sugar in the form of what confectioners call “kisses,” but no vinegar or pepper on any account. A little spice improves him, but it must be used “with judgment. Do not try him with any thing sharp to see if he is becoming tender. Stir him gently the while lest he stay too long in the kettle and become flat and tasteless. If thus treated you will find him very digestible, agreeing very nicely with you, and he will keep as long as you want. —OLD COOK BOOK. bs = 1° i A aN ! it i Will, the colored chef, brings hams from the smokehouse. He has been part of the Nu- Wray establishment over thirty years and is handing the art of southern cooking to his sons. Jojo, the household pet. PO Pe ee ge ee y Pwr Ge. ‘* ; t.% . —. # é eS ee €* ¥ fae 4 Pee &* OCF yet * ee ee wee ex i 2 gore Fg : Re: Pa eur e s e 2 g ae : : : % See be BK < — f 2. ar ar ie wee ¢ ee * ener * £ S eR ? % ee) Ce Gate “7 @ay oc Mae 9 ot Pee ae Hoe eee A Aes yg at 9 : ¥,% eee é ey eo pe Mer Rg er es tet ee a ge 8 Fai eo ke o ete se oe ‘ & ¢ uf at of i tee a ee OTe ¢ 42,5 NERO gern pate : Ee j ae € FF ts . € 8 @rsr Be * e +3 eo Yee Seek * eee ei ; fo att ie $’lines Ee 7s % oa * i. oe é ‘ ee 4S rE MMR Be rake s Ms £% are Rae ae ; e fiw? vor. ees # yore at se. BS Bs : ? Ps oF ¥ ee & a = €; * e Fy fs ae i Se ee ds ass “ : * ie : Mi ka * Ae Be I BE hee He ge $ 8S Bm & 6 ER ee we ME 8 he le 2 04h Ge ll “os ate it. cok Renn tig @ ¢ .€4. 89? Y # 398 a - is tse eR ES BO GE ge i & wine (AER OA. 0 dy a’ 2 a: ae Mf % ie : "ik Re « #8 pee we F oe ee are. ae aay ry VP be : ae ou‘ is ANtBe ® one u sap wat ‘ 4 *e * # ee! ee a fa, 4 ee Sie ee NS Tt PR eee ee et Cat twig fa * wes % OR, git.) % 2.8E SS La He SES ORY RE Bs we : : ee semasrere tr aes es % me. wet eee fe et + Sy Sea BE pg € a Le a1 3 ae: : S het gh PRR ET Fe owes oust ter 8 eo AOWE Me ‘Oe bee — : POTS 2 ate 4 . its Ga «Yer .

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