Devils' Food

2 ounces unsweetened chocolate Yolks of 4 eggs 3/4 cup milk Whites of 2 eggs

1 1/2 cups sugar

1/2 cup butter

1 3/4 cups flour

1 teaspoon baking powdei

1 teaspoon vanilla

Melt the chocolate with half the milk and the yolks of two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added. Put the cream between the layers, also, and ice the top.

Spanish Bun No. 1

3 ounces butter 1/2 pound sugar 2 eggs

6 ounces flour

1/2 cup cream

2 teaspoons baking powder

1/2 cup currants

Beat the butter and sugar to a cream add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing.

Spanish Bun No. 2

1/4 pound butter 3/4 pound sugar 2 eggs Dash of nutmeg

3/4 pound flour

2 teaspoons baking powder

3/4 cup milk

6 ounces currants

Beat the butter and sugar to a cream; add the eggs and grated nutmeg, then alternately the milk and sifted flour and baking powder. Last of all add the currants, well washed and drained and dusted with flour.

Cup Cakes

1/2 cup butter 1 cup sugar 2 eggs

2 teaspoons baking powder

1 1/2 cups flour

10 drops almond extract

Milk (about 1/2 cup)

Beat the butter and sugar to a cream; add the eggs and beat until light; add sifted flour, baking powder, flavoring and milk to make a smooth batter, medium thick. Bake in well-greased cups or gem pans.

Drop Cakes

1/4 cup butter 3/4 cup sugar 1 egg

3 table spoons milk

1 1/4 cups flour

2 teaspoons baking powder

Beat the butter, sugar and egg together; add the milk, flour and baking powder, well sifted, and flavoring if desired. Drop from a spoon three inches apart on buttered tins and bake quickly in a hot oven.

Chocolate Drop Cakes

Whites of 4 eggs

2 ounces grated chocolate

1 cup sugar 3 ounces flour

Beat the eggs to a stiff froth; add the sugar, then the chocolate, melted, and the flour. Drop from a spoon on buttered tins, allowing room for the mixture to spread. Bake in a quick oven.

Currant Drop Cakes

1 cup powdered sugar

1/3 cup butter

1 egg

1 2/3 cups flour

1/3 cup sour cream 3/4 teaspoon soda 1 teaspoon hot water 1/4 cup currants

Stir the butter and sugar to a cream; add the egg, beaten until very light, then the sifted flour. Beat all well together; add the cream and the soda dissolved in hot water. Last add the currants, washed and drained and mixed with a teaspoon of flour. Drop the mixture on buttered tins and bake in a hot oven.