DANISH CHOCOLATE CAKE

| cup white sugar ] egg (well beaten)
3 tbsps. cocoa Y tsp. salt

Y4 cup melted butter ] tsp. baking powder
3¥4 cup sour milk or cream 1¥2 cups flour

] tsp. baking soda '  ¥2 cup boiling water

1 tsp. vanilla

Mix together sugar and cocoa, then add melted butter and blend.
Add the beaten egg. Add baking soda to the sour milk, then add
alternately with the sifted dry ingredients to the cocoa-egg mixure.
Add vanilla and lastly, the boiling water.

Bake 30-45 minutes in a 325 - 350° oven. Cake may be
iced with a peppermint flavored butter icing but often cake disappears
before you get around to icing it. This cake is quite moist and seems
to go over well with boys!

E. Smith
FRENCH ECLAIRS
1 cup boling water CREAM FILLING
14 cup butter or margarine ' cup whipping cream
1 cup sifted all-purpose flour 4 cup icing sugar
V4 tsp. salt 1 egg white, beaten until stiff
4 ezgs (unbeaten ) Y2 tsp. vanilla

Put butter and water in a saucepan. When butter is melted and
the mixture reaches a boiling point, add flour and salt together and
stir rapidly until the mixture leaves the sides and bottom of pan.

Remove from heat and add the unbeaten eggs, one at a time,
beating after each addition. Chill mixture.

With a spoon or a pastry bag tube form mixture in the shape of
lady fingers on a greased cookie sheet. Bake at 425° for 20 minutes,
then reduce to 350° and continue baking for 20 to 25 minutes until
eclairs are golden brown and feel light. When cool, make an incision
in one side and fill with cream filling.

Cream Filling: Beat cream until stiff; add sugar slowly, fold in egg
white and vanilla. Ice eclairs with thin chocolate icing. Makes 3 dozen

eclairs (1 by 3 inches). a
ora Hodgson

Soe