Cocoanut Pound Cake

Beat one-half pound of butter to a cream, add gradually a pound of Albers flour, one pound of powdered sugar, two teaspoonful of Baking Powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cupful of milk; mix thoroughly; butter the tins, and line them with butter paper. Pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked take out, spread icing over them and return the cake to the oven a moment to dry the icing.

Seed Cake

Two cups of Albers flour, one-half cup of sugar, one-half cup of butter or clarified drippings, one teaspoonful baking powder, one egg, about two-thirds of a cupful of milk, one teaspoonful of caraway seeds and a pinch of salt. Stir together the flour, salt and baking powder, rub in the butter lightly, then add the sugar and seeds. Beat the egg light and add it with the milk. Bake one hour in a steady oven.

Cocoanut Cream Cake

Take one and one-half cupfuls of sugar, one teacup of rich, sour cream, two eggs, (well beaten), any kind of flavoring and lastly add one teaspoonful soda sifted into two cupfuls of Albers flour. Beat the whole well, bake in layers in moderately hot oven.

Filling

Take the heavy sweet cream from one pan of milk and beat until stiff; add a little sugar and beat again; spread between the layers and on top. Over the sweetened cream sprinkle fresh grated cocoanut.

Jelly Cake

Beat three eggs well, the whites and yolks separately; take a cup of fine white sugar and beat that in well with the yolks, and a cupful of sifted Albers flour; then stir in the whites slowly, one teaspoonful of baking powder and one tablespoonful of milk, pour in three jelly plates and bake from five to ten minutes in a well heated oven, and when cold spread with currant jelly, and place each layer on top of the other and sift powdered sugar on the top.

Nut Cake

One-half cup butter, one and one-half cups sugar, three eggs, two and one-half cups of Albers flour; 1l/2 teaspoons baking powder, one-half cup milk, one cup of any' meats of nuts preferred conveniently at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix the milk and nuts into a rather firm batter, and bake in a paper-lined tin, in a steady oven, thirty-five minutes.

Ghirardelli's Brown Stone Front Cake

Three-quarters cup Ghirardelli's Ground Chocolate; 1/2 cup Sweet Milk; 2/3 cup Brown Sugar; yolk of one Egg. Beat all together. Soft boil until like a custard; set to cool. This is the Cream. Take 1 cup Brown Sugar; 1/2 cup Butter; 1/2 cup Sweet Milk; 2 Eggs; 2 cups Sifted Flour. After the cake is mixed then stir in the above cream. Then add 1 teaspoon Soda dissolved in a little warm water. Spread white boiled icing over and between the layers.

Chocolate Bavarian Cream

Two cupfuls cream; 4 tablespoonfuls Ghirardelli's Ground Chocolate; 2 cupfuls Milk; 1/2 cupful Sugar; 1/2. cupful Water; 1 teaspoonful Vanilla Extract; 1/2 box Gelatine. Soak gelatine in cold water until soft, then add it to the milk, which has been scalded with the chocolate, stirring until dissolved. Remove from the fire add sugar and extract. Turn into granite basin and set in a pan of ice water, stirring until it begins to thicken; then add the cream whipped to a stiff froth. Line a mould with peaches, turn in the mixture, set in cold place until firm. Unmold and serve with whipped cream.

Ghirardelli's California Chocolate Cake

One cup of Sugar; piece of Butter size of egg, creamed; 2 Eggs; 1/2 cup of Ghirardelli's Ground Chocolate; 1/2 teaspoonful Cinnamon; 1/2 cup of Milk; 1 cup of Flour; 2 teaspoonfuls Baking Powder; mix with Flour, bake in layers, spread with either strawberry jam or white of egg beaten to froth with cup of sugar.

Ghirardelli's Chocolate Fudge

Four rounded tablespoonfuls of D. Ghirardelli's Ground Chocolate; 2 cupfuls Sugar; 1 cupful Milk; Butter the size of a small hen's egg; 1 teaspoonful Vanilla; 2 drops Lemon Extract. Boil Sugar, Butter and Milk until thick and add Chocolate; cook until thread spins when tried; then add Extract and take from fire, stirring until nearly cold or becomes sugary. Turn on a well-buttered dish and cut in squares.

Topsy Turvy Dainty

Two level tablespoonfuls Ghirardelli's Ground Chocolate; 1/3 cup Sago; 1 cupful Water; 1 piece stick Cinnamon; 1/2 cup chopped Citron; 1/2 cup chopped Almonds; 1/2. cupful Sugar. Soak Sago over night and drain next morning; put in a double boiler with water and boil until thick; add Cinnamon and Citron and cook thirty minutes; remove Cinnamon and add Almonds, Sugar and Chocolate. Remove from fire as soon as sugar is dissolved and set away to cool. Serve with cream flavored.