The Coconino weekly sun., 1896-10-15
CHOCOLATE CAKES.
Simple Rules for Compromising Tin~
 Article.

Simple hul01 1Ot NO"pVunNnB - SA~~ Article.
 There are several varieties of choco- late cake. The layer cake, with which we are all familiar, hardly needs . recipe. Nearly every housekeeper has her favorite rule. The most inexpen- sive cake is more successful for this purpose than richer batter. A very simple rule for chocolate cake ca.ia for one cup of sugar and half a cup of butter, with one whole egg and the yolks of two, a cup three-quarters iuIk of milk, one and half cups of pastry flour, with scant teaspconful of cream of tartar and scant half the amount of soda. There should be a mere tri3ie more than double the measure of cream of tartar that there is of soda. Scrapo six heaping teaspoonfuls of chocolate, melt it, and sweeten it, and mix with two whites of eggs beaten to stin froth. Bake the cake in two layerss and ice it thickly with the icing.
 A chocolate cake that is not SO faInil- far has the chocolate mixed in the cake batter, and the layers of dark cake are united by layers of white frosting. Int in a saucepan half a cup of chocolate, scraped fine; half a cup of milk and one cupful of sugar. Mix these in- gradients together, stir the mixture un- til it boils and becomes a smooth paste. then add teaspoonful of vanilla. Let this mixture cool while you beat half cup of butter to cream with cup of sugar. Stir in one whole egg and the yolks of two; then add the chocolate mixture and half cup of milk. Mix a very scant half-teaspocn- full of soda and scant teaspoonfu' of cream of tartar with two cups of pastry
 flour. Sift the two together three times, and mix with the other ingrcdi- ents. Bake the cake in three layers, and ice each layer with portion of
 the following icing: Boil two cups of
 water for five minutes, or until il is a creamy ball when drop is rolled
 between the fingers. Pour it in fine stream on the whites of two eggs, | beaten to stiff froth. Continue to beat the icing until it thickens, then spread | it quickly on the three cakes, and alter | they have stood about an hour put
 them together.
 | A delicious chocolate almond loaf l cake has salted almonds added to it, Prepare half pound of salted almonds,
 using very little salt. To half pound | of blanched Jordan almonds add ta-
 blespoonful of melted butter and toss them well; add about teaspoonful of
 salt, dredging or sprinkling it over the
 nuts. Toss them, and set them in .
 moderate oven to crisp and color slight
 ly. It ought not to take over quar-. ter of an hour. For dessert purposes
 it usually requires a tablespoonful of
 salt to a cup of almond. Scrape fine half cake or one-quarter of pound | of unsweetened chocolate. Melt it over
 the fire with two-thirds of cup of
 sour milk. Mix scant half-cnp of but.
 ter to cream with cup and quarter
 of sugar. Add the yolks of three eggs
 and the melted chocolate and milk. Sift a scant tablespoonful! of soda
 with a cup and half of flour twice.
 and add to the cake. Then add the
 whites of two eggs beaten to stifi
 froth and finally the half-pound of
 salted almonds. Bake the cake in loat
 and ice it thickly with boiled white
 icing, favored with vanilla. The soul
 milk used in this cake should be solid
 curd. but not sour enough to be bitter
 N. Y. Tribune.