The Boston cooking-school cook book

with paper; butter paper and sides of pan. Cover bottom of pan with mixture, and spread evenly. Bake twelve minutes in a moderate oven. Take from oven and turn on a paper sprinkled with powdered sugar. Quickly remove paper, and cut off a thin strip from sides and ends of cake. Spread with jelly or jam which has been beaten to consistency to spread easily, and roll. After cake has been rolled, roll paper around cake that it may better keep in shape. The work must be done quickly, or cake will crack in rolling. Election Cake ½ cup butter 1 cup bread dough 1 egg 1 cup brown sugar ½ cup sour milk ⅔ cup raisins seeded, and cut in pieces 8 finely chopped figs 1¼ cups flour ½ teaspoon soda 1 teaspoon cinnamon ¼ teaspoon clove ¼ teaspoon mace ¼ teaspoon nutmeg 1 teaspoon salt Work butter into dough, using the hand. Add egg well beaten, sugar, milk, fruit dredged with two tablespoons flour, and flour mixed and sifted with remaining ingredients. Put into a well-buttered bread pan, cover, and let rise one and one-fourth hours. Bake one hour in a slow oven. Cover with Boiled Milk Frosting. One Egg Cake ¼ cup of butter ½ cup sugar 1 egg ½ cup milk 1½ cups flour 2½ teaspoons baking powder Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour and baking powder, add alternately with milk to first mixture. Bake thirty minutes in a shallow pan. Spread with Chocolate Frosting. Chocolate Cake I ½ cup butter 1 cup sugar 2 small eggs ½ cup milk 1½ cups flour 2½ teaspoons baking powder 2 ozs. chocolate, melted ½ teaspoon vanilla Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten until stiff. Add milk, flour mixed and sifted with baking powder, and beat thoroughly. Then add chocolate and vanilla. Bake forty minutes in a shallow cake pan. Chocolate Cake II ½ cup butter 1½ cups sugar ½ cup milk 2¼ cups flour ¼ teaspoon soda ¾ teaspoon