Chocolate Loaf, Or Devil's Food Cake

One cup sugar (pulverized), one-half cup butter, three eggs, one-half cup sour milk, one teaspoon soda, one teaspoon vanilla, one and one-half cups flour, three squares Baker's chocolate. Cream sugar and butter together, add yolks of eggs, beaten very lightly with egg beater. After melting the chocolate with two or three tablespoons hot water add it to eggs, butter and sugar, after which add milk and flour, then the well beaten whites. Do not stir much after the whites have been added. - Mrs. F. O. Poison, W'illiams, Ariz.

Chocolate Cake

Filling to be made first and when cold beat in cake. One cup chocolate, one-half cup milk, one cup sugar, one egg (yolk),

Cake Part

Two cups brown sugar, one cup butter, one cup milk, six eggs, flour about one and one-half cups - you can tell by the stiffness of batter. One teaspoon baking powder. Safe the whites of two eggs for frosting, one from cake part and one from filling part. Frost cake with chocolate frosting. - Mrs. S. T. Elliott, Kingman. Ariz.

Chocolate Cake

One cup granulated sugar, one-half cup butter (scant); cream together, two eggs beaten until light, one-half cup sweet milk, one and one-fourth cups bread flour, one rounded teaspoon baking powder, two squares chocolate (melted) or one-half cup cocoa (dry), large one-half cup walnut meats, vanilla flavoring. Bake about thirty minutes in slow oven, as it burns easily. - Mrs. Watson, Bay City, Mich.

Black Chocolate Cake

One cup butter, four cups brown sugar, one cup sweet milk, three eggs, one and one-half cups flour, two teaspoons baking powder, three-fourths pound grated, unsweetened chocolate; pour over chooclate one cup hot water, two teaspoons vanilla. Bake in dripping pan. Good either with or without whipped cream. - Mrs. R. W. Brydon, Los Angeles, Calif.

Chocolate Cake

Cream together one and one-half cups sugar, one-half cup butter, scant; three squares chocolate, melted over hot water; three eggs, beaten; flavoring, one cup water, two cups flour, one rounding teaspoon baking powder. Bake in layers. - Mrs. F. W. Smith, Williams, Ariz.

The Preident's Christmas Cake

The cake is made as follows: One pound of butter, one pound of sugar, one pound of flour browned and sifted, twelve eggs beaten separately, five pounds of seeded raisins, one and one-half pounds of shredded citron peel, one glass of grape jelly, two teaspoonfuls of melted chocolate, one pound of crystallized cherries, one pound of crystallized diced pineapple, one pound of blanched almonds cut fine, one pound of shelled pecans cut small, one tablespoonful of powdered cinnamon, one scant tablespoonful of grated nutmeg, one-half tablespoonful of allspice, one scant teaspoonful of powdered cloves, one glass of grape juice and two teaspoonfuls of rose water. Soak the almonds over night in the rose water, and the fruit in the grape juice for the same length of time. Cream the butter and sugar thoroughly, add the well-beaten yolks of the eggs, then the spices, grape jelly and chocolate. Next add the beaten whites of the eggs and part of the flour. Roll the fruit in the rest of the flour, mixing it into the cake in.small quantities at a time. Add the nuts last. Bake or steam the cake from four to six hours in small or large moulds. If steamed, dry off iln a slow-oven for one hour. - Betty Lyle Wilson, in Ladies' Home Journal.