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Classic
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page 154
into the flour. Mix all these ingredients well together, and bake in two cakes.
Beat three whites of eggs with three cups of sifted sugar, and add chocolate to
taste. Spread a layer of this icing between the cakes and on the top and sides.
CHOCOLATE CAKE
Take one cup of butter, two cups of sugar, one cup of milk or water, three and a
half cups of flour, half a teaspoonful of soda, one teaspoonful cream of tartar,
the yolks of five eggs and the whites of two. Bake on jelly cake tins.
CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE
One and a half cups of sugar, the whites of three eggs, three tablespoonfuls of
grated chocolate. Flavor with vanilla.
RING JUMBLES
One pound of butter, one pound of sugar, four eggs, one and a quarter pounds of
flour, or enough to make a soft dough. Line a pan with buttered paper, form the
dough into rings. Bake quickly and sift sugar over them.
The dough must be kept very soft, or if not wanted in rings, put in more flour,
and cut the cakes out with a cutter.
GERMAN LADIES FINGERS
Beat the yolks of five eggs with half a pound of sugar. Add half a pound of
blanched almonds, cut fine or pounded. Grate the rind of a lemon, mix well, and
add gradually enough sifted flour to make into a dough. Roll out and cut in
strips the length and size of the forefinger; wet them with the beaten white of
two eggs, and bake.
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