ANYONE CAN COOK Page 43

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CHOCOLATE CAKE
By MRS. G. T. WILSON

1% cup butter 1 tsp. vinegar

1 cup sugar 1% cup flour

1 egg—well beaten 1 tsp. soda dissolved in
1144 squares chocolate dissolved 2 tsp. vanilla

in
1% to % cup boiling water and
milk to fill cup

Cream butter well. Add sugar and cream again. Add the remaining in-
gredients in the order given, and bake in a moderate oven (about 375
degrees). This can be baked either as a loaf cake or as a layer cake and
is better when frosted with

SOFT CHOCOLATE FROSTING:

1 square bitter chocolate, cut 1 cup sugar
in pieces 2 tbsp. butter
1% cup milk ltsp. vanilla

4tbsp. flour

Add the chocolate to the milk in a double boiler and heat until the choco-
late is melted. Beat with an egg beater until the mixture is smooth and
well blended. Meanwhile, sift the sugar with the flour; add the chocolate
mixture a bit at a time, stirring until smooth after each addition. Return
to the double boiler and cook until thickened. Add the butter and vanilla.
| Let cool and spread on the cake.

i CREAMY CHOCOLATE ICING
| By MRS. M. S. EVERS

| 2 squares unsweetened % cup cream or milk
) chocolate melted 1 cup icing sugar

1 egg unbeaten salt

3 heaping tbsp. butter vanilla

Place ingredients in small bow] of electric mixer. Place this bowl in large
bowl which has been partly filled with ice. Beat with electric beater
until thick.

baand

“Good pastry greases its own pan.”

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M. S. EVERS, Pharm.C. (B.C. & Man.)
617 Sixth Street PHONE 3614 New Westminster

British Columbia

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