Chocolate Gingerbread

Place in a mixing bowl half a cupful of molasses, one tablespoonful each of melted lard and butter, half a cupful of brown sugar, half a teaspoonful of ground cinnamon, a quarter of a teaspoonful each of grated nutmeg and ground ginger, and a heaping tablespoonful of grated sweet chocolate mixed to a paste with a little warm water; blend the ingredients thoroughly and then stir in one teaspoonful of baking soda, dissolved in a small cupful of sour cream and sufficient sifted flour to form a cake batter. Pour into an oblong greased cake pan and bake about twenty minutes in a moderate oven, covering when cold with a chocolate frosting.

Buttermilk Gingerbread

One large cupful of molasses, one well-beaten egg, two-thirds cupful of buttermilk; fill the cup up with any shortening, two teaspoonfuls of soda, a pinch of salt, one tablespoonful of ginger, and flour enough to make a pouring batter.

Devil's Food Pudding

Mix together one cupful of sugar, one-half cupful of butter, and one-third of a cake of chocolate (melted) ; then add two well-beaten eggs, half a cupful of sour milk, one teaspoonful of baking soda dissolved in a little hot water, and about two cupfuls of sifted flour; beat until very light, flavoring with half a teaspoonful of vanilla extract, and bake in layer greased cake pans, allowing about fifteen minutes in a moderate oven.

Mocha Cake

One cupful of sugar, one cupful of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one large tablespoonful of melted butter, one-half cupful of boiling milk, two eggs, not beaten. Sift the flour, sugar, cream of tartar, and soda together twice. Add the butter, then break in the eggs, beat. Add the milk last. Beat thoroughly. Bake in a moderate oven twenty minutes.

Mocha Frosting

One cupful of powdered sugar, a small piece of butter, two tablespoonfuls of coffee, two teaspoonfuls of vanilla. Cream the butter and sugar and add the cocoa, then coffee and vanilla. Add more sugar, if necessary. Spread with a knife dipped in hot water.

Mary's Cake

One and one-half cupfuls of sugar, one-half cupful of butter, one cupful of tepid water, two and one-half cupfuls of flour, one teaspoonful of almond extract, two teaspoonfuls of baking powder, one-half teaspoonful of salt. Whites of four eggs. Bake in layers, in a quick oven.

Filling For Mary's Cake

One cupful of sour cream, one cupful of sugar, boil, then beat in yolks of four eggs and one cupful of chopped nuts, with one-half teaspoonful of vanilla.

Buttermilk Cake

Two cupfuls of coffee C sugar, one cupful of butter, two cupfuls of buttermilk, two level teaspoonfuls of soda, one tablespoonful of cinnamon, one-half teaspoonful each of cloves and nutmeg, one cupful each of seeded raisins and currants, and flour to make a not too stiff batter.

Feather Cakes

Cream a quarter of a cupful of butter, gradually add one cupful of sugar, yolks of two eggs, half a cupful of milk, and one and one-half cupfuls of flour, mixed and sifted with two teaspoonfuls of baking powder, fold into the stiffly beaten whites of two eggs, and add a quarter of a teaspoonful of vanilla. Bake forty minutes in a moderate oven. Cover with white frosting.