The Boston cooking-school cook book

Food Cake II 4 squares Baker’s chocolate ½ cup sugar ½ cup sweet milk Yolk 1 egg ¼ cup butter ½ cup sugar ¼ cup sour milk 1 egg 1⅛ cups flour ½ teaspoon soda ½ teaspoon vanilla Melt chocolate over hot water, add one-half cup sugar, and gradually sweet milk; then add yolk of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually one-half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda. Combine mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled frosting. Add to filling one-fourth cup raisins seeded and cut in pieces, if desired. Chocolate Vienna Cake ¾ cup butter ⅞ cup sugar Yolks 5 eggs 4 squares Baker’s chocolate 1½ cups flour 3 teaspoons baking powder Whites 5 eggs Apricot or Orange Marmalade Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a small portion of cake from the centre of each, and fill cavity with marmalade. Cover tops of cake with Marshmallow Frosting or Chocolate Frosting IV. Chocolate Fruit Cake ⅓ cup butter 1 cup sugar ¼ cup Breakfast Cocoa Yolks 3 eggs ½ cup cold water 1¼ cups bread flour 3 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon salt ⅓ cup candied cherries ⅓ cup raisins, seeded and cut in pieces 1½ tablespoons brandy ⅓ cup walnut meats, cut in pieces Whites 3 eggs 1 teaspoon vanilla Cover fruit with brandy and let stand several hours. Mix ingredients in order given, and bake in deep cake pan fifty minutes. Cover with White Mountain Cream, and as soon as frosting is set, spread as thinly as possible with melted chocolate. Ribbon Cake ½ cup butter 2 cups sugar Yolks 4 eggs 1 cup milk 3½ cups flour 5 teaspoons baking powder Whites 4 eggs ½ teaspoon cinnamon ¼ teaspoon mace ¼ teaspoon nutmeg ⅓ cup raisins, seeded and cut in pieces ⅓ cup figs, finely chopped 1 tablespoon molasses Mix first seven ingredients in order given. Bake two-thirds