The Boston cooking-school cook book

eggs 1 cup milk 3¼ cups flour 4 teaspoons baking powder ¼ teaspoon mace Put butter and sugar in a bowl, and stir until well mixed; add eggs well beaten, then milk, and flour mixed and sifted with baking powder and mace. Bake in individual tins. Cover with Chocolate Frosting. Cinnamon Cakes ½ cup butter 1 cup sugar 2 eggs ½ cup milk 1¼ cups flour 2½ teaspoons baking powder 1 tablespoon cinnamon Mix ingredients in the order given, and bake in individual buttered cake tins. Almond Cakes ½ cup butter ¾ cup sugar ⅓ cup milk 2 eggs 1⅓ cups flour 2 teaspoons baking powder 1 cup Jordan almonds, blanched and cut in pieces Mix ingredients in order given, and bake in individual cake pans. Brownies ⅓ cup butter ⅓ cup powdered sugar ⅓ cup Porto Rico molasses 1 egg, well beaten ⅞ cup bread flour 1 cup pecan meat, cut in pieces Mix ingredients in order given. Bake in small shallow fancy cake tins, garnishing top of each cake with one-half pecan. Chocolate Sponge ½ cup butter ¼ cup prepared powdered cocoa 3 eggs 1 cup sugar 1 teaspoon cinnamon ¼ teaspoon clove ½ cup cold water 1 cup flour 3 teaspoons baking powder Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and clove, and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and sifted with baking powder. Bake in small tins from fifteen to twenty minutes. Devil’s Food Cake I ½ cup butter 2 cups sugar Yolks 4 eggs 1 cup milk 2⅓ cups flour 4 teaspoons baking powder Whites 4 eggs 2 squares chocolate ½ teaspoon vanilla Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream (see p. 528). Devil’s