Grate the chocolate, mix with 1/4 cup of milk and yolk of 1 egg, sweeten to taste; cook the chocolate; when cooled add to the above mixture.  Bake in three layer tins.  Put white boiled icing between the layers.  The boiled icing recipe will be found on another page.

ANGEL CAKE

11 eggs (whites only). 1-1/2 cups granulated sugar (sifted 3 times). 1 cup flour (sifted 5 times). 1 teaspoonful cream of tartar. 1 teaspoonful vanilla.

Place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating.  Add cream of tartar, sprinkle it over the beaten whites of eggs lightly, and then beat until very stiff.  Sift in sugar, then flour very lightly.  Fold into the batter, rather than stir, with quick, even strokes with spoon.  Put quickly in tube pan, bake in moderate oven from 35 to 50 minutes.  Do not open oven door for first 15 minutes after cake has been placed in oven.

If cake browns before it rises to top of pan open oven door two minutes; when cake has risen to top of pan finish baking quickly.  The moment cake shrinks back to level of pan remove from oven.  This is an old, reliable recipe given Mary by her Aunt, who had baked cake from it for years.

MARY’S CHOCOLATE LOAF (MADE WITH SOUR MILK)

2 cups brown sugar. 3/4 cup lard and butter, mixed. 2 eggs. 1/2 cup Baker’s chocolate, melted. 1/2 cup sour milk. 1/2 cup warm water. 1 teaspoonful vanilla.  Pinch of salt. 1 teaspoonful saleratus. 3 cups flour.

Dissolve the saleratus in a little vinegar or warm water.  Mix as an ordinary loaf cake.

INEXPENSIVE SUNSHINE CAKE

5 eggs. 1 cup granulated sugar. 1 cup sifted flour.

Beat whites of eggs very stiff and stir in thoroughly, then fold the flour, stirring only just enough to mix it in.  If stirred too much, the cake will be tough.  Bake in a tube pan.  This is a delicious cake if carefully made according to directions.  No butter or baking powder is used.  Bake in a very moderate oven at first, gradually adding more heat until cake is baked.

MARY’S RECIPE FOR ORANGE CAKE

Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2 cup butter and lard, mixed.  Cream all together.  Add yolks of three eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4 teaspoonfuls of baking powder.  Lastly, add the stiffly beaten whites of the eggs.  Bake in two layers.

FILLING FOR ORANGE CAKE.

Grated rind and juice of half an orange, half the white of one egg, beaten stiff.  Add pulverized sugar until stiff enough to spread between cakes and on top. (About two cups of sugar were used.)

ROLL JELLY CAKE