Devil's Food

(Mary F. Clark.)

1/2 cup butter, 1 3/4 cups sugar, 4 eggs, 1 cup milk, 2 1/2 cups flour, 4 teaspoons baking powder, 1 teaspoon vanilla, 2 squares bitter chocolate (Baker's), pinch salt. Cream, butter and half the sugar, cream, yolks of eggs and other half sugar. Combine these mixtures, then add milk slowly, beating constantly. Then add flour, sifted with other dry ingredients, next add vanilla and melted chocolate and lastly the whites of eggs, beaten very stiff. This makes a large three-layer cake and should be frosted with white boiled icing.

Lizzie Harris' Chocolate Cake

6 squares of Baker's chocolate, broken and stirred into 3/4 of a cup of milk. Add 1 cup of sugar and the yolk of 1 egg. Cook in a double boiler until smooth, then let cool. Cake: 1 cup sugar, 1/2 cup butter, 1/2 cup milk, 3 eggs, 2 teaspoonsful of baking powder, 2 cups flour. Stir all together and add the above chocolate mixture, flavor with vanilla. This makes 4 thin layers. Put together with white frosting. Frosting: 2 cups sugar, 8 tablespoons boiling water. Cook until it strings, then pour on the beaten whites of 2 eggs, beating all the time, until the mixture cools. Use only 4 eggs for cake and frosting.

Chocolate Cake

(Mrs. Thorn.)

2 cups sugar, 1 cup butter, 1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder, 5 eggs, leaving out 2 whites, bake in long tins, 2 sheets. Icing: Beat whites of 2 eggs left out, add 1 cup powdered sugar, 6 tablespoons grated chocolate; stir together and put in double boiler; heat until well dissolved and spread on cakes while a little warm.

Chocolate Layer Cake

(Mrs. E. A. Bournique.)

3 eggs, 1 cup milk, 1/2 cup butter, 2 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder. Filling: 1 cup sugar, 1/2 cup milk, butter size walnut, 2 1/2 squares chocolate; boil 20 minutes.

Layer Cake

(Jessie J. Ulrich.)

Cream 1 1/2 cups sugar and 1/2 cup butter, add yolks of 2 eggs, 1 white only, add 1 cup cold water, then 2 1/2 cups flour and 2 teaspoons baking powder, 1 teaspoon vanilla, stir well before adding baking powder. Filling: 2 cups granulated sugar, 1/2 cup cold water, cook until hairs, add white of egg left from cake, beaten stiff. White or brown sugar may be used; grated fresh cocoanut or nuts make this filling very nice. This recipe is inexpensive.

Lady Baltimore Cake

(Mrs. E. M. Watkins.)

1 cup butter, 2 cups of sugar, 3 1/2 cups flour, 1 cup sweet milk, whites of 6 eggs, 2 teaspoons baking powder, 1 teaspoon almond extract, cream butter and sugar, add flour and milk and baking powder, then egg whites stiffly beaten. Filling: 1 cup of sugar, 1/4 cup boiling water; boil until it spins a thread; stir in stiff egg whites, add 1 cup raisins, chopped, 1 cup nuts, 5 figs, cut in strips.

Sunshine Cake

Whites 12 eggs, beaten stiff, 10 yolks beaten with 2 tablespoons of the stiff whites. Add 1 teaspoon of cream of tartar to the stiff whites, add 1 1/2 cups sugar (which has been sifted 5 times into the whites, fold in yolks, then add 1 cup of flour (sifted 5 times). Bake in slow oven 40 or 50 minutes.