374 DR CHASETS RECIPES. 



day kmon, then orange, and then chocolate; but a mixture of flavors only 

 leaves one to wonder what the cook had been trying to imitate; but persons can 

 suit themselves. A recipe is no sign that that flavor must be used. If you 

 have not.got what is called for, but have some other; or if you prefer some 

 other flavor, the cake will be just as nice if you accommodate yourself to the 

 circumstances or to your preferences. There is another point, also, which calls 

 for an explanation: If you have fruit jellies on hand, they may sometimes be 

 used in laying up any of these "jelly cakes," instead of those which are called 

 for in the recipe. This also extends the varieties which may be made. 



Chocolate Jelly Cake.— Butter, 2 table-spoonfuls; sugar, 1 cup; 1 egg; 

 milk, 3^ cup; flour, 2 cups; cream of tartar, 1 tea-spoonful; soda, 3^ tea-spoon- 

 ful. Jelly: grated chocolate, 1 cup; milk enough to mix in. Lemon or vanilla 

 to flavor. Directions — Cream the butter, sugar and egg; then sift in the flour 

 with the cream of tartar therein; dissolve the soda in the milk and stir in also, 

 and bake in 3 jelly cake tins. For the jelly, moisten the chocolate and sugar 

 with the milk, and bring to a boil, stirring until smooth; remove from the 

 stove and when cool put in the flavor, and lay up the cake with it, before it 

 gets cold. 



Remarks. — To boil milk, see remarks in next recipe, above. 



Chocolate Jelly Cake. — The following recipe is from Bertha Stanley, 

 Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup but- 

 ter, the yolks of five eggs and the whites of two; 1 cup of milk, 33^ cups of 

 flour, 1 tea-spoonful of cream of tartar, % tea-spoonful of soda. Spread on 8 

 tins and bake in a quick oven. Use the following mixture for filling: Whites 

 of 3 eggs, 13^ cups of sugar, 3 table-spoonfuls of grated chocolate, 1 tea-spoon- 

 ful extract of vanilla. Beat well together and spread between the layers and 

 on top of the cake. 



Remarks. — If it is preferred, at any time, any cake, although directed to 

 be baked in layers, may be baked in a loaf, or loaves, by putting the chocolate, 

 grated or dessicated (dried), cocoanut, orange, lemon, etc., into the cake mix- 

 ture, instead of putting them into the jelly, as directed when the cake is to be 

 baked in layers. With a little practice, in both ways, you can make a great 

 variety of cakes with but few recipes. 



Chocolate Cake.— Sugar, 2 cups; butter, 1 cup; 3 eggs; sweet milk, % 

 of a cup; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. 

 Bake in jeUy pans. For the icing or jelly: Chocolate, 3^ cake; sugar, IJ^ 

 cups; sweet milk, ^ of a cup; lemon extract, 2 tea-sp)oonfuls. Let boil until 

 it thickens, so as to spread between the layers. — Farm and Fireside. 



Cocoanut Cake — Jelly and Loaf. — Sugar, 1 cup; butter, 3^ cup; 3 

 eggs; milk, % of a, cup (if a fresh cocoanut is used let it be a good sized one, 

 then the milk of the cocoanut may take the place of the milk) ; flour, 23^ cups; 

 baking powder, 2 tea-spoonfuls. Jelly: Whites of 2 eggs; pulverized sugar, 3^ 

 lb. ; cocoanut, 1 good sized one, grated, or dessicated (dried) cocoanut X^ lb. 

 Directions. — Cream sugar and butter; then having beaten all the yolks of the 

 eggs and the white of 1, stir them in and the milk (or the milk of the cocoanut 



