The New century cook book

Eight tablespoonfuls of chocolate, five tablespoonfuls granulated sugar, mix together well and add one-half cup of milk, stirring constantly, let cool, one and one-half cup light brown sugar creamed with two-thirds cup of butter, yolks of three eggs, then add one-half cup flour and one-half cup milk. Add alternately until all is used,- then beat in the chocolate custard, then add two teaspoonfuls of baking powder sifted into one and one-half cup of flour and whites of three eggs well beaten. Bake in two layers. Put together with cooked frosting. Mrs. Chas. Howe. New Century Cook Book. Mrs. Neill's Layer Cake. One teacup butter, two of sugar beaten together, add one cup sweet milk, add beaten whites of eight eggs, then four cups of flour with one teaspoonful baking powder. Bake in layers. Icing. — One and one-half pounds of sugar to three eggs. Spread on cake and lay your raisins on it and so on until the cake is built as high as you wish it. Marshmallow Cake. Angel's Food. — Whites of eleven eggs, one and one-half tumblerfuls of powdered sugar, one cup of flour, level teaspoonful of cream of tartar. Put into jelly pans and bake from fortyfive to sixty minutes. Filling for Cake. — One pound of marshmallows pulled into small pieces and mixed in half a pint of whipped cream. Spread between the two cakes. Mrs. B. F. Head. Christmas Cake. One pound fat salt pork chopped fine, one pint hot water, one pint molasses, one cup sugar, tablespoon each cloves, allspice, cinnamon, teaspoonful of black pepper, two nutmegs, one tablespoon soda, one pound chopped raisins, one pound currants, one-half pound citron, flour to stiffen, not quite as stiff as you can stir with a spoon. This will make four cakes. Mrs. M. J. Clark. Hot Water Sponge Cake. Two eggs, one cup sugar (powdered), one cup sifted flour, one teaspoon baking powder; mix eggs and sugar well together; add the flour and baking powder; flavor with lemon; lastly add a scant half cup boiling water; bake in quick oven. Very nice for layer cake. Ada H. Smith. Sponge Cake. The recipe here given was never known to fail in making sponge cake, when a little care has been exercised in the making and baking. It is not only delicious, but very nice to look at on the table. It should be baked in long, narrow tins. Beat four eggs very light, yolks and whites together; then beat in two cups of white granulated sugar, then one cup of sifted flour, a little at a time; then another cup of flour with which two teaspoonfuls of baking powder have been mixed; lastly a teacup of New Century Cook Book. hot water, almost boiling (small cup). Do not put it all in at once, but stir in a little at a time. One is almost certain to put in a little more flour, the dough is so thin. Do not hesitate or your cake will be lost. Bake in a moderately hot oven. Sponge Cake. One cup of sugar, one cup of flour, one teaspoon of baking powder, little salt; flavor and stir together well; then add one cup of boiling water and bake at once. Ash Meadow. Sponge Cake. Six eggs, two cups of sugar, six tablespoons of water, three even cups of flour, three teaspoonfuls of baking powder. Beat the yolks and sugar together, add the whites beaten to a stiff froth, then beat ten minutes. Lemon Sponge Cake.