The Cookery Blue Book

dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream. =Ice Cream Cake.= 1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks. =Chocolate Cake--No. 1.= 1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers. FILLING.--1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup grated cocoanut. Cover the top of cake with grated cocoanut. =Chocolate Cake--No. 2.= 1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the chocolate fine and add 5 tablespoons of sugar to it (this in addition to 1-1/2 cups). Beat the butter to a cream. Gradually add sugar, beating all the while. Add 3 tablespoons of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy, then stir into the beaten sugar and butter. Add to this mixture the eggs well beaten, then the