Devil's Food Cake

1 cup brown sugar. 1/4 pound of chocolate.

1 egg.

1/2 cup milk.

Melt the chocolate. Add it to the hot milk with the sugar and cook to a smooth paste. Then add the egg, beaten without separating the white and yolk and set aside to cool.

Beat one-half cup of butter and one cup of sugar together. Add the yolks of two eggs. Alternately one-half cup of milk and two and one-fourth cups of flour that has two rounding teaspoonfuls of baking powder and a little salt sifted with it. Then add the well beaten whites, the cold chocolate mixture, and one tablespoonful of warm water. A little more flour may be needed. Bake in two layers. Fill the layers and cover the top with boiled frosting.

Potato Torte

Beat one cup of butter to a cream. Gradually heat in one cup and three-quarters of sugar. Add the beaten yolks of three eggs and one cup of mashed potatoes. One cup of sweet chocolate grated. One cup of finely chopped nuts, grated rind of one lemon. Two cups of flour sifted with two teaspoonfuls of baking powder and three egg whites beaten light. Bake in three-layer cake pans or in a loaf. Bake the layers about fifteen minutes and the loaf about forty-five minutes. Put the layers together with fruit jelly. Cover the outside with mocha frosting.

Mocha Frosting

Cream one cup of butter. Gradually beat in two cups and a half of confectioners' sugar, and drop by drop strong black coffee to flavor as desired.

Twelfth Night Cake

Beat to a cream one cupful of butter and two of granulated sugar. Beat the whites and yolks of six eggs separately; beat the yolks into the creamed butter and sugar, a little at a time, then add one-half cup of milk alternately with three cups of flour that has one teaspoonful of baking powder sifted with it, then fold in the beaten whites of the eggs, lastly add the grated rind and juice of half a lemon, a cup of seeded raisins soaked in brandy and rolled in flour, and a. tea-spoonful of caraway seeds. Bake in a round pan with a tube in the center, line it with buttered paper. Roll the silver pieces in thin white paper, then in flour; place in opposite sides of the cake. Bake slowly. When cold, ice with a thick white frosting, decorate with candied cherries and angelica, surround with holly and stick a piece in the center.

Chocolate Nut Bar

2 eggs.

1 cup sugar.

2 squares Baker's

Chocolate.

1/3 cup melted butter. 1/2 cup flour. 3/4 cup walnut meats broken in pieces.

Mix all well together. Bake slowly in a shallow pan. Cut in squares while warm.

Angel Or Sponge Cake With Chestnuts

Make an angel or sponge cake; bake in a sheet. When cold, cut in halves and cover with a layer of 11 chestnuts and whipped cream; or, bake in a round pan; when cold, cut out the center, fill with the chestnuts and cover the top with whipped cream flavored with maraschino. Shell and blanch the chestnuts, boil in sweetened water. When soft mash through a sieve, then use in the cake.