Page:The Boston cooking-school cook book (1910).djvu/586

 Chocolate Pie

2 tablespoons butter 3/4 cup sugar 1 egg 1/2 cup milk 1-1/3 cups flour 2 teaspoons baking powder

Mix and bake same as Cream Pie. Split layers, and spread between and on top of each a thin layer of Chocolate Frosting.

Orange Cake

1/4 cup butter 1 cup sugar 2 eggs 1/2 cup milk 1-2/3 cups flour 2-1/2 teaspoons baking powder

Cream the butter, add sugar gradually, eggs well beaten, and milk. Then add flour mixed and sifted with baking powder. Bake in a thin sheet in a dripping-pan. Cut in halves, spread one-half with Orange Filling. Put over other half, and cover with Orange Frosting.

Quick Cake

1/3 cup soft butter 1-1/3 cups brown sugar 2 eggs 1/2 cup milk 1-3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 lb. dates, stoned and cut in pieces

Put ingredients in a bowl and beat all together for three minutes, using a wooden cake spoon. Bake in a buttered and floured cake pan thirty-five to forty minutes. If directions are followed this makes a most satisfactory cake; but if ingredients are added separately it will not prove a success.

Boston Favorite Cake

2/3 cup butter 2 cups sugar 4 eggs 1 cup milk 3-1/2 cups flour 5 teaspoons baking powder

Cream the butter, add sugar gradually, eggs beaten until light, then milk and flour mixed and sifted with baking powder. This recipe makes two loaves, or one-half the mixture may be baked in individual tins.