The international cook book

3 squares chocolate K cup sour milk 3 tablespoons butter yi teaspoon soda yi cup boiling water yi teaspoon vanilla I cup sugar i cup flour I egg yi teaspoon salt Melt chocolate and butter together over hot water, Add bofling water and mix thoroughly. Add sugar. Mix well. Add eggs well beaten. Stir until well mixed. Mix soda and salt with the flour. Add alternately with the sour milk to other ingredients. Mix thoroughly. Pour into a greased and flour- dusted cake pan. Bake thirty minutes in a moderate oven (350** F.). Ice with fudge frosting. Top with nuts. Jelly Roll 3 eggs 3 tablespoons milk I cup sugar Jelly (preferably currant) I teaspoon baking powder i cup flour I RECIPES III Beat egg yolks until light. Add sugar. Mix well. Beat egg whites until stiff. Mix baking powder with flour. Add milk to first mixture. Fold in egg whites. Stir in flour. Mix well. Pour into shallow pan which has been lined with waxed paper. Bake twenty minutes in a moderate oven (350° F.). Turn out onto a towel covered with confectioners' sugar. Re- move waxed paper. Spread with jelly. Roll. Dust with con- fectioners' sugar. Serve hot or cold. Chocolate Roll 3 eggs yi teaspoon salt ^ cup water i cup sugar yi cup cocoa \yi cups flovir 3 teaspoons baking powder Beat egg yolk until thick and lemon colored. Add sugar and salt. Mix well. Mix cocoa, baking powder, and flour. Add alternately with water to first mixture. Fold in stiffly beaten egg whites. Pour into shallow pan which has been lined wdth waxed paper. Bake twenty minutes in a moderate oven (3 50° F.) . Turn out onto a towel covered with confectioners' sugar. Re- move waxed paper. Spread with sweetened whipped cream. Roll. Dust with confectioners' sugar. To serve, cut in slices and top each sHce with vanilla ice cream. Marshmallow fluff may be used instead of whipped cream. Plain Cake y2 cup shortening % cup milk 1 cup sugar i teaspoon vanilla 2 eggs 2 cups flour 3 teaspoons baking powder yi teaspoon salt Cream shortening and sugar. Add eggs and beat thoroughly. Add salt and baking powder to flour. Add vanilla to milk. Add liquid and dry ingredients alternately to first mixture. Spread batter into greased cake pan to one-quarter inch thick- ness. Cover dough with one-quarter cup broken nut meats, one-half cup sugar, and cinnamon mixed together. Bake in moderate oven (350° F.) twenty-five minutes. Serve hot. Cut cake into pieces with a fork. 112 THE INTERNATIONAL COOK BOOK French Pastry, No. 1 iM cups shortening % cup milk 1 cup sugar i teaspoon vanilla 2 eggs 2 cups flour 3 teaspoons baking powder Cream shortening and sugar. Add eggs and beat thoroughly. Add salt and baking powder to flour. Add vamlla to milk. Add liquid and dr\- ingredients alternately to first mixture. Spread batter into greased cake pan to one-quarter inch thick- ness. Bake in a moderate oven (350° F.) twenty-five minutes. Tturn out onto cake rack. WTien cool, cut with fanc}' cookie cutters. Ice all the way aroimd. Decorate with candies, cocoa- nut, nut meats, or colored shot. Candies representing flowers or fruits may be used for decoration. Icing may be tinted with vegetable coloring and thereby be made more effective. Devil's Food Cake, No. 1 ]/% cup shortening 2 teaspoons vamlla 2 eggs \% cups sugar % teaspoon salt iK cups flour 1 cup Tm1k 2 teaspoons baking powder 4 squares chocolate