Stir to dissolve sugar; bring to a boil, cook until mixture forms soft ball, then pour in fine stream upon stiffly beaten white of egg.  Beat to blend and use while warm.

DEVIL’S FOOD CAKE

  One cupful of sugar,
  Six tablespoonfuls of shortening.

Cream well and then add

  Yolk of one egg,
  One whole egg,
  Three-quarter cupful of milk,
  Two cupfuls of flour,
  Three teaspoonfuls of baking powder,
  One-half cupful of powdered cocoa,
  One teaspoonful of cinnamon.

Beat to mix and then bake in two layers in a moderate oven for twenty-five minutes.  Now place

  Left over white of egg,
  One-half glassful of apple jelly

in a bowl and beat with a Dover egg-beater to a heavy meringue that will hold its shape.  Use this for filling.  For icing use

  One cupful of XXXX sugar,
  Two tablespoonfuls of cornstarch.

Sift sugar and starch and add sufficient boiling water to moisten, beat smooth and spread on the cake.

CHOCOLATE LAYER CAKE

Place in a bowl

  One cup of sugar,
  Yolks of two eggs.

Cream and then add

  Six tablespoons of shortening,
  Three cups of flour,
  Five level teaspoons baking powder,
  Two teaspoons of vanilla,
  One cup of milk or water.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs.  Bake in two layers in prepared pans and when cool place a chocolate filling between and ice with chocolate butter cream.  See chocolate filling recipe.

SOFT COOKIES

Place in a saucepan

  One cupful of molasses,
  Six tablespoons of shortening.

Bring to a boil and then add

  One teaspoonful of ginger,
  One and one-half teaspoonfuls of cinnamon,
  One-half teaspoon of allspice.

Stir to blend and then take from fire and let cool, now add

  One egg,
  One cupful of sour milk,
  One teaspoonful of baking soda.

Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls.  Form into balls the size of a walnut and then flatten between the hands.  Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

CHARLOTTE RUSSE

Bake the sponge cake mixture in muffin pans and then cool.  Cut slice from the top, scoop out the crumbs and then fill with whipped cream or fruit whip.

CHOCOLATE BUTTER CREAM

Place two ounces of butter in a bowl and beat to a cream, then add

  Two and one-half cups of XXXX sugar,
  Three-quarters cup of cocoa,
  One-half teaspoon cinnamon,
  One teaspoon of vanilla,
  Four tablespoonfuls of boiling coffee.