Makinc; Cake. — Part II 1^71 



Devil's food 

 4 eggvS 4 teaspoonfuls baking powder 



2 cupfuls sugar i teaspoonful vanilla 

 I cupful milk ^ cupful butter 



2^ cui^fuls flour ^ cupful (2 squares, or 2 ounces) 



grated chocolate, melted 



Mix the ingredients by method I or II, putting them together in the 

 order in which they are given. 



JANET MACKENZIE HILL 



Chocolate cake without eggs 



3 squares (3 ounces) chocolate i cupful sour milk 

 I cupful sugar 2 cupfuls flour 



I cupful sweet milk i teaspoonful soda 



1 cupful sugar \ teaspoonful salt 



f cupful shortening \ teaspoonful vanilla or 



I teaspoonful ground cloves 



Cook together the chocolate, one half cupful of the sugar, and the sweet 

 milk until the mixture is thick. Add the remaining cupful of sugar, sour 

 milk which has been mixed with the soda, flour, salt, and shortening. 



Potato chocolate cake 



4 eggs 3 1 teaspoonfuls baking powder 



2 cupfuls sugar 2 squares chocolate, melted 

 I cupful hot mashed potatoes f cupful shortening 



1 cupful milk I teaspoonful cinnamon 



2 cupfuls flour \ teaspoonful cloves 



I cupful chopped nut meats i teaspoonful grated nutmeg 



Mix the ingredients by method II. This recipe makes two loaves of 

 cake that can be kept moist for some time. 



SUGAR COOKERY 



Boiled frosting is one of the most popular as well as the most delicious 

 of all cake frostings. To be successful in making it, however, requires 

 a certain amount of care and a knowledge of some of the essential points 

 in sugar cookery. Many otherwise delicious cakes are spoiled by the 

 addition of unsuccessful frostings, and because of these failures many 

 housewives hesitate to attempt the making of boiled frostings. Therefore 



