298 CAKES.
a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or cornstarch ; when cool flavor with vanilla, two teaspoonfuls. Fine.
CHOCOLATE CAKE. No. 1.
ONE cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten. Then stir into that one cup of milk, beat the whites of two of the eggs to a stiff froth and add that also ; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it. Bake in jelly-cake tins.
Mixture for Filling. Take the remaining three whites of the eggs beaten very stiff, two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle ; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast ; add one- half cake of grated chocolate, a teaspoonful of vanilla extract. Stir it all until cool, then spread between each cake and over the top and sides. This, when well made, is the premium cake of its kind.
CHOCOLATE CAKE. No. 2.
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 tablespoon- fuls of sugar and one tablespoonful of grated chocolate (confection- ers') to one egg ; put the cake together with the frosting, then frost the top of the cake with the same.
CHOCOLATE CAKE. No. 3.
Two CUPS sugar, one cup butter, yolks of five eggs and whites of two and one cup milk. Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry; then mix all together. Bake in jelly tins.
Mixture for Filling. Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together and spread between the layers and on top of the cake.
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