The national course in home economics

Boil together one-half cake of chocolate, one cupful of granulated sugar, one-half cupful of milk, the yolk of one egg and let boil till thick and then set aside to cool. Then take one cupful of sugar, one cupful of sweet milk, one cupful of butter, two and three-quarter cupfuls of flour, two eggs, two teaspoonfuls of baking-powder. Flavor this with vanilla. Stir the chocolate mixture into this and bake on layer tins. When baked spread strawberry preserves between the layers. W. F. White. 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. Filling. — 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. Filling. — 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. Do Murray. ^ ORANGE CAKE. Two eggs, one cupful of sugar, one-quarter cupful of butter, one and one-half cupfuls of flour, one-half cupful of sweet milk, two rounding teaspoonfuls of baking-powder, one tablespoonful of orange juice. Beat the butter and sugar together, add the beaten yolks, then the milk, lastly the beaten whites and the flour, stirring hard. Bake in two or three layers about twenty minutes Filling. — For Orange Filling see page 249. Mrs. G. Pope. LEROY'S BIRTHDAY CAKE. Two eggs, one cupful of sugar, one tablespoonful of butter, one cupful of sweet milk, one teaspoonful (heaping) of baking-powder, a little nutmeg and flour to make a dough just stiff enough to run. Bake in layers. Filling. — One teaspoonful of orange extract, two tablespoonfuls of sugar, one teaspoonful of butter and the yolk of one egg (white for icing), two-thirds of a cupful of boiling milk and one teaspoonful of corn-starch Take first enough of the milk to dissolve the corn-starch, add the butter and sug-ar and over this pour the balance of the milk boiling hot, stirring briskly till partially cold; then add the orange extract and the yolk of an egg well beaten. Fill between the layers and ice the top. Serve while warm. Mrs. S. M. Stiles. WHIPPED CREAM CAKE— No. 2. One-half cupful of granulated sugar, one-half cupful of butter, the whites of three eggs, two and one-half cupfuls of flour, two teaspoonfuls of baking-powder. Bake in layers. Filling. — One-half cupful of cream whipped stiff, one-half cupful of sugar; flavor to taste. Mrs. C. Ullery. WASHINGTON CAKE.