Chocolate Cinnamon Cake

One-half cupful of butter, two-thirds cupful of sugar, two eggs, one and one-half cupfuls of flour, two level teaspoonfuls of baking-powder, three level teaspoonfuls of ground cinnamon, one-half cupful of milk and a pinch of salt. Beat the butter and sugar well together, then add the eggs, one at a time, beating them well into the butter and sugar. Sift together flour, baking-powder, salt and cinnamon and add alternately with the milk, mixing thoroughly. Turn into two layer cake pans that have been previously lined with a soft paper. Bake in a moderate oven twenty-five minutes and if possible leave in the pans until cold. Frost and fill with chocolate filling. (See page 260 recipe for Chocolate Layer Cake).

D. A. B.

Chocolate Cream Pies (Cake)

Beat to a cream one-half cupful of butter and one and one-quarter cupfuls of powdered sugar. Add two well-beaten eggs, a generous half cupful of milk and one and one-half cupfuls of sifted flour, with which has been mixed one and one-half teaspoonfuls of baking-powder. Bake this in four well-buttered, deep tin plates for about fifteen minutes in a moderate oven.

Put one-half pint of milk in the double boiler and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour; stir this mixture into the boiling milk, beating well; add one-sixth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cooked, flavor with one-half teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Maria Parloa.

Chocolate Caramel Cake

One scant cupful of butter, two cupfuls of sugar, one cupful of sweet milk, three cupfuls of flour, two teaspoonfuls of baking-powder, four eggs and one teaspoonful of vanilla. Cream butter and sugar, stir in the beaten yolks; add the milk, then the flour and baking-powder sifted well together, then the beaten whites and last the vanilla. Bake in four deep tins.


To one pint of sweet milk add two cupfuls of sugar, one-fourth of a cake of Baker's chocolate and butter the size of an egg. Cook until thick and spread between the layers. Mrs. J. C. Spradling.

Chocolate Layer Cake - No. 2

Grate one cake of unsweetened chocolate, add four tablespoonfuls of flour, two teaspoonfuls of baking-powder, one cupful of sugar, five eggs beaten with the sugar. Beat the whole fifteen minutes and bake in layers.


One cupful of milk, one heaping teaspoonful of cornstarch, mixed smooth in milk. Beat three eggs separately, add the yolks to the cupful of milk, add two teaspoonfuls of vanilla extract. When warm, add butter the size of a hickory nut and one-half cupful of sugar. Stir in the beaten whites when cool. Mrs. D. Murray,

Chocolate Cookies

Beat to a cream one-half cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar, then add one-fourth teaspoonful of salt, one teaspoonful of cinnamon and two ounces of chocolate, melted. Now add one well-beaten egg, one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two and one-half cupfuls of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. Maria Parloa.

Chocolate Sponge Cake (Made Of Ko-Nut)

One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and one-quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, then the water and lastly the flour, into which the baking-powder, cinnamon and cocoa should be sifted. Fold in the stiffly beaten whites of the eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson.

Chocolate Gingerbread For Boys And Girls (Made Of Ko-Nut)

Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson.