Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1896-10-17
CHOCOLATE CAKES.
Simple Rules for Compromising = Fins
Article.

=
Article.
There are several varieties of choco-
late cake. The layer cake, with which
we are all familiar, hardly needs q
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 calls
for one cup OF sugar and half a cup
of butter, with one whole egg and tho
yolks of two, a cup three-quarters full
of milk, one and half cups of pastry
flour, with a scant teaspconful of cream
of tartar and scant half the alnounto OF
soda. There should be a mere trifie
more than double the measure of cream
of tartar that there is of soda. ScraPe
six heaping teaspoonfuls of chocolate,
melt it, and sweeten it, and mix with
two whites of eggs beaten to a stiff
froth. Bake the cake in two layers,
and ice it thickly with the icing.
A chocolate cake that is not so fa1nil-
lar has the chocolate mixed in the cake
batter, and the layers of dark cake are
united by layers of white frosting. Fut
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 il boils and becomes smooth paste,
then add a teaspoonful of vanilla. Let
this mixture cool while you beat
half cup of butter to a cream with q
cup of sugar. Stir in one whole egg
and the yo1ks of two; then add the
chocolate mixture and half a cup OF
milk. Mix very scant haif-teaspocn-
full of soda and scant teaspconfut OF
cream of tartar with two cups of pastry
he fyUn fnOPfhcr
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 ii IS
a creamy ball when drop is rolled
between the fingers. Pour it in fine
stream on the whites of two eggs,
beaten to n stiff froth. Continue to beat
the icing until it thickens, then spread
it quickly on the three cakes, and after
they have stood about an hour put
them together.
A delicious chocolate almond Loaf
cake has sailed almonds added to it.
Prepare half pound of sailed almonds,
usirg very little salt. To half pound
of blanched Jordan almonds add a ta-
blespoonful of melted butter and toss
them we'll; add about teaspoonfu1 OF
nuts. Toss them, and set them in
moderate oven to crisp and color slight
ly. 1t ought not to take over n quar-
ter of an hour. For dessert purposes
it usually requires a tablespoonful OF
salt to a cup of almond. Scrape fine
half cake one-quarter of a pound
of unsweetened chocolate. Melt it over
the fire with two-thirds of a cup Oh
sour milk. Mix scant half-cnp of but.
ter to a 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 cup and half of flour twice.
and add to the cake. Then add the
whites of two eggs beaten to stiff
froth and finally the half-pound OF
sailed almonds. Bake the cake in a LOAF
and ice it thickly with boiled white
icing, favored with vanilla. The sour
milk used in this cake should be a solid
curd, but not sour enough to be bitter.
IN. Y. Tribune.