Devil's Food

7 tablespoons butter 1 1/2 cups sugar 3/4 cup sour milk 2 eggs

3 cups flour I teaspoon soda

1 teaspoon cream of tartar

2 ounces bitter chocolate

Melt chocolate, pour over it 1/2 cup boiling water; mix well and let it cool thoroughly before using. Put the batter together in the ordinary way adding chocolate as part of moisture. Bake in shallow pans. Put layers together with boiled frosting or the following

Filling

1/4 cup butter 1/2 cup sour cream 2 cups brown sugar

Boil like candy; stir while cooking; flavor when cold with vanilla.

Chocolate Cake, Or Devil's Food

(Nellie Dot Ranche)

2 eggs beaten separately to a stiff froth 2 cups brown sugar, mortared 1/2 cup butter 1/2 cup sour milk 2 1/2 cups flour 1/2 cup boiling coffee or water, with a teaspoonful of soda mixed in it and let stand 1/4 pound vanilla chocolate, grated

Bake in moderate oven, in three layers.

Filling For Devil's Food

2 cups brown sugar, mortared 1/4 pound grated chocolate 2/3 cup sweet milk vanilla I teaspoon blended extracts { rose almond Butter size of an egg

Boil until it drops from a spoon. Remove from the fire and beat until it begins to thicken. Fill the cooled cake with

Lady Baltimore Cake

8 eggs, whites only 1 pound flour 1 pound sugar 1/2 pound butter

1/2 pound milk 2 teaspoons baking-powder 2 teaspoons almond extract

Cream the butter. Cream the sugar into the butter thoroughly. Sift the baking-powder with the flour, and add to the butter and sugar alternately with the milk. Beat the whites stiff and cut and fold them into the mixture. Bake in three layers.

Icing to be put between:

3 cups sugar Whites of 4 eggs

1 l/2 gills boiling water 1 teaspoon tartaric acid

Boil sugar and water for 10 minutes. Beat the whites till stiff, add the acid, then pour the boiling syrup over them slowly. Add 2 cups of raisins and 2 cups of chopped walnuts.

Nut Loaf Cake

2 cups bread crumbs

I cup chopped hickory nuts

I cup seeded raisins

1/2 teaspoon salt

Juice of 1/2 lemon 2 teaspoons baking-powder

Mix well, adding enough hot water to moisten. Cover and allow to stand for 10 minutes. Add another cup of hot water, turn into buttered molds, and bake an hour in a moderate oven. Serve cold sliced.

Chocolate Hoovers

Whites of 2 eggs 3/4 cup Karo syrup 2 cups bread crumbs

1/2 cup cocoa 1/2 teaspoon cinnamon 1 teaspoon vanilla

Beat the whites until stiff. Drip in the syrup. Mix the dry ingredients and cut and fold them into the whites. Drop onto a cooky sheet, and bake 12 to 15 minutes in a medium oven.

Sponge Drops

Whites of 3 eggs 1/3 cup powdered sugar Yolks of 2 eggs

1/3 cup flour 1/8 teaspoon salt 1/4 teaspoon vanilla

Beat whites of eggs until stiff and dry. Add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Drop from tip of spoon on unbuttered paper. Sprinkle with powdered sugar and bake about 8 minutes in moderate oven.

This mixture may be shaped and baked as Lady Fingers.