COCOA BUNS

2 tablespoonfuls of butter, 1/3 a cup of sugar, 1 egg, 1/4 a teaspoonful of salt, 1 cup of scalded milk, 2 compressed yeast cakes softened in 1/2 a cup of warm water, 1/4 a teaspoonful of extract cinnamon, 1/2 a cup of Baker’s Breakfast Cocoa, 3-1/2 to 4 cups of flour.

Mix in order given, having dough as soft as can be handled, turn onto moulding board, roll into a square about an inch in thickness, sprinkle on one-half cup of currants, fold the sides to meet the centre, then each end to centre, and fold again.  Roll as at first, using another one-half cup currants, fold, roll and fold again.  Place in a bowl which is set in pan of warm water, let raise forty minutes.  Shape, place in pan, let raise until doubled in size.  Bake fifteen to twenty minutes.  As you take from oven, brush the top with white of one egg beaten with one-half cup confectioners’ sugar.  Let stand five minutes.  Then they are ready to serve.

MRS. RORER’S CHOCOLATE CAKE

2 ounces of chocolate, 4 eggs, 1/2 a cup of milk, 1 teaspoonful of vanilla, 1/2 a cup of butter, 1-1/2 cups of sugar, 1 heaping teaspoonful of baking powder, 1-3/4 cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water.  Beat the butter to a cream, add the yolks, beat again, then the milk, then the melted chocolate and flour.  Give the whole a vigorous beating.  Now beat the whites of the eggs to a stiff froth, and stir them carefully into the mixture; add the vanilla and baking powder.  Mix quickly and lightly, turn into well-greased cake pan and bake in a moderate oven forty-five minutes.—­From Mrs. Rorer’s Cook Book.

MRS. LINCOLN’S CHOCOLATE CARAMELS

One cup of molasses, half a cup of sugar, one-quarter of a pound of chocolate cut fine, half a cup of milk, and one heaping tablespoonful of butter.  Boil all together, stirring all the time.  When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares.—­From Mrs. Lincoln’s Boston Cook Book.

MISS FARMER’S CHOCOLATE NOUGAT CAKE

1/4 a cup of butter, 1-1/2 cups of powdered sugar, 1 egg, 1 cup of milk, 2 cups of bread flour, 3 teaspoonfuls of baking powder, 1/2 teaspoonful of vanilla, 2 squares of chocolate, melted, 1/2 a cup of powdered sugar, 2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla.  To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth.  Cool slightly and add to cake mixture.  Bake fifteen to twenty minutes in round layer-cake pans.  Put between layers and on top of cake White Mountain Cream sprinkled with almonds.—­From Boston Cooking School Cook Book—­Fannie Merritt Farmer.