Chocolate Cake

Ingredients

• 4 eggs well beaten
• 2 cups sugar
• 1 large cup milk
• 1 pint flour
• 2 teaspoons baking powder
• 1 small cup butter
• 1/4 teaspoon salt

Method

1. 1

   Mix together and beat well and bake in greased and floured tins.

2. 2

   Put together with chocolate icing.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

1/3 teaspoon salt. Dissolve yeast and one tablespoon sugar in lukewarm milk, add one-fourth cup flour and stir thoroughly. Cover and set aside in warm place for fifty minutes or until light. Add sugar and lard creamed, egg whites, nuts, remainder of flour and salt. Knead well and put in greased bowl and let it rise until double in bulk or two to two and one-half hours. Mrs. R. B. Temprieton. Diabetic Bread (Jirch Food Co., Morris Plains, New Jersey) 2 pounds Jirch flour. 2 pints warm water. 4 ounce salt. 1 yeast cake. Dissolve yeast and salt in little warm water, mix thoroughly with the flour, add sufficient warm water to make a thin dough. Allow dough to stand covered for one hour, then turn dough again. Put in warm pans and set to rise in warm place. In another hour it is ready for the oven which should be moderately hot. Small loaves are best and will bake in less than an hour. Mrs. Epwarp E. Crane. 51 KNOX GELATINE is highest quality and worth its price Buttermilk Biscuits 2 cups flour. 2 teaspoons baking powder. 1 teaspoon salt. 14 teaspoon soda. 2 tablespoons lard. 14% cups buttermilk. Make in soft dough and cut; bake in quick, hot oven about ten minutes. Miss Berriz Rutz. Salt Rising Bread In warm weather, the evening before or at noon in cold weather, scald a pint of sweet milk, add a pinch of soda, one- half teaspoonful of salt, two tablespoonsful of sugar and while hot stir in corn meal to make a thin batter, and set in a warm lace. Next morning scald a pint of fresh sweet milk, cool with a pint of water, add one-half teaspoonful of soda and the batter prepared the night before, then beat in flour to make a stiff batter. Set in a vessel of warm water until light, which will be in a short time. Have flour sifted in the tray, add a table spoonful of salt, two tablespoonfuls of lard, pour in yeast, knead well, mold into loaves, put in greased pans, set in a warm place and when bread rises and is light it is ready to bake. Miss Ruta WeratHeERty. Lightning Bread Recipe Peel one medium large potato. Cut into four parts. Add one and one-half quarts of water. Boil until potato is thor- oughly done. Strain off water and save it. Mash potato fine. To the mashed potato add one teaspoon of salt and enough potato water to make a total solution of one quart. Add one tablespoon sugar. Mix well and cool to luke- warm temperature. Place in one quart jar. Break and add one cake of magic yeast, stir and stand in warm place over night or for about twelve hours. After ferment has stood about twelve hours it can be used any time within the next eight hours. Ferment should be luke- warm when flour is added. If it is cold place in warm water for about fifteen minutes. When you are ready to make bread, place ferment in bowl. Add one tablespoon lard, two table- spoons of sugar, one teaspoon salt. Warm flour before mixing. Use about twelve quarts of flour. Add and mix all of the above to medium stiff dough, using a large spoon. Knead for five minutes. Place in greased bowl, cover and let rise for forty-five minutes. 52 Each package of KNOX GHLATINE makes FOUR PINTS of jelly Place dough on moulding board. Fold over five or six times so as to press out the gas. Put back into bowl and let rise fifteen minutes. Then mould into four loaves. Let rise to nearly double their size. Bake in moderate oven for forty-five minutes. If one does not care to make four loaves at one time use half of the amounts called for. Use half of the ferment and place the balance in a glass fruit jar and cover. It will keep for two or three days and can be used in the same way. Miss RutH WEATHERLY. PHONE 457 Coal - Wood - Ice - Brick Johnson Coal & Ice Co. 109 W. Martin St. eH jf hr ff en eH me mee ff aommeetitmnnen 11 09 9 es J 1 em ff 1 eames fff ee 9} em ff ff ese fh) ee ff | | HH oem Hem fff oem ff come fff ese ff fff mmm 9 J me fff mmo If e H LH ttt me oe Hee if} ee fff HN NN HH HN HH Net ey HILKER BROS. Who Tailor Best in Raleigh Alterations, Repairing, Dry ae and Pressing Special Attention Given Ladies’ Work Phone 709 105 Fayetteville St. Le me He HORS CF Hh hm et tne tomo ese an ae pe Hi ccommec ff ff cm fff] comcroeme |] Y emecem |} ff comma ff 1 1 ee HY ce fH oe nef iets ccm fff mone ff] mm ff meme ff me Hf ff em 9 om ff ff ef | mmm HH comm HH fe ff ff em ff ee ft ee HH Hm HH cee Hf ae Hh i it “i fem fj femme * Baker: Thompson Lumber Company Manufacturers Sash, Doors, Millwork Beaver Board, Vulcanite, Roofing, Glass Raleigh, N. C. eee jf | ee ff ee ff ihm fe Nh Nh NH I cm nH ni ue Hit 53 j lay 1 | (ej | = | | | 2 | = lel = ii | = | 2 OR ea he mm eet me eh ee OS OB me hth te he iL a Hm cm Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. CAKES, FILLINGS AND ICINGS Cake-Making Hints Pastry flour should be used for cakes and quick breads. It is made from winter wheats and has more starch and less gluten than bread flour; it is whiter, and when rubbed between the fingers feels soft and velvety. When pressed in the hand it retains the imprint of the fingers and holds its shape. If bread flour is used instead of pastry flour, substitute two table- spoons of corn starch for the same amount of bread flour in each cupful. Air, gas, or a combination of the two, are the means that we have of making a cake light. We get air into a cake by beating the batter or using lightly beaten eggs. The gas is generated by using baking powder or an alkali. When a cake batter is beaten too long more of the gas is lost than the amount of air it is possible to beat in. Fold in the egg whites care- fully, using a cutting and folding motion and not a beating one, for the air has already been beaten into the whites and any further beating or stirring of the batter will only drive it out. Virginia Pound Cake 1 pound sugar. 1 pound Swans Down flour. 14 pound butter. 5 eggs. 1 cup water (cold). 2 full teaspoons Rumford baking Pinch of salt. powder. Beat eggs separately, cream butter, then add sugar, little at a time, then yolk of eggs, then water, then the flour, salt and baking powder sifted twice. Fold whites of eggs in last, don’t light the gas oven until the cake is ready to go in, bake forty- five minutes in a slow oven. Mrs. H. E. Grorce. Orange Cake and Filling 2 cups sugar. 4 cup butter. 3 eggs. 2 cups flour. 1 cup sweet milk. 2 teaspoons baking powder. Little salt. Into the white of one egg beaten stiff stir one-half cup powered sugar. Add the juice of one-half orange and enough sugar to thicken. When well mixed add the grated rind of the orange. Mrs. W. P. Barrarp. 54 KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons Chocolate Cake 4 eggs well beaten. 2 cups sugar. 1 large cup milk. 1 pint flour. 2 teaspoons baking powder. 1 small cup butter

Cook this with the app: pantry check, scaling, and the assistant.