One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar, one-half teaspoonful soda; bake in shallow pans. For the Frosting.--Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners') to one egg; put the cake together with the frosting, then frost the top of the cake with the same.
Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.
Make a sponge cake batter, and bake in long tins, not too large. The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with buttered paper). As each cake is taken from the oven, turn it upside down on a clean board or paper. Spread with a thin layer of currant or cranberry jelly, and lay the other cake on top of it. With a hot, sharp knife cut into strips like dominoes; push them with the knife about an inch apart, and ice them with ordinary white icing, putting a tablespoonful on each piece, the heat of the cake will soften it, and with little assistance the edges and sides may be smoothly covered. Set the cakes in a warm place, where the frosting will dry. Make a horn of stiff white paper with just a small opening; at the lower end. Put in one spoon of dark chocolate icing and close the horn at the top, and by pressing out the icing from the small opening, draw a line of it across the centre of each cake, and then make dots like those on dominoes. Keep the horn supplied with the icing.
3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate, flour, sugar, and butter together. Boil up the milk and stir over the fire until it comes clean from the sides of the pan, then take it out and let it cool. Break the eggs, whisk the whites and yolks separately, first add the yolks to the pudding, and when they are well stirred in, mix in the whites. Put into a buttered basin, and steam for 1 hour. Turn out and serve hot.
Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, the same as for vanilla ice cream. While this is cooking, scrape one square (an ounce) of Baker's chocolate, and add to it two table-spoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity gives a very delicate flavor. If a stronger one is wished use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one tea-cupful of sugar and one quart of milk. Freeze.
Take the yolks of four eggs, a cup of granulated sugar, and stir to a cream. Chop fine thirty prunes (prunes being boiled without sugar), and add two tablespoons of sweet chocolate, two tablespoons of grated almonds, and the whites, which have been beaten to a snow. Boil two and one-half hours in a pudding form and serve with whipped cream.
Boil together two cups of granulated sugar, one-eighth teaspoon of salt and one cup of milk or cream, until when tried in cold water, it will form a soft ball (about eight minutes). Add one-half a cake of Baker's chocolate, two tablespoons of butter and one teaspoon of vanilla. Beat until smooth and creamy; pour into greased pans; cool and cut in squares.
4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate or 9 tablespoons cocoa 1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk. Put remainder of milk on to scald with chocolate which has been cut into small pieces. As soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth--stirring constantly. Set over hot water and cook about twenty minutes longer. Add flavoring; pour into mold which has been wet in cold water. Chill and serve cold with sweetened whipped cream.
One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of corn-starch, dissolved in nearly half a cupful of milk;--one and a fourth cupfuls of flour, half a teaspoonful of cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or almond flavor. Beat the butter to a cream, and gradually beat in the sugar. Add the flavor. Mix the flour, cream of tartar and soda together, and sift. Beat the whites to a stiff froth. Add the corn- starch and milk to the beaten sugar and butter; then add the whites of the eggs and the flour. Mix quickly and thoroughly. Have the batter in sheets, and about two inches deep. Bake in a moderate oven for about half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C. A.]
