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Chocolate Cake

1 1/2 pounds grated chocolate. 12 eggs. 1 3/4 pounds brown sugar. 1 teaspoonful cinnamon. 1 teaspoonful nutmeg. 1 teaspoonful cloves. A few coriander-seed.

Break the eggs in the sugar and beat them, adding the chocolate by degrees, until well incorporated; then add the spices, all of which must be well powdered. Grease some small tins with lard, and bake quickly.--Mrs. T. Chocolate Cake. 2 cupfuls sugar. 1 cupful butter. 3 cupfuls flour. 3/4 cupful sour cream or milk. 3 eggs. 1 teaspoonful cream tartar. 1/2 teaspoonful soda. Beat the sugar and butter together; break the eggs into it one at a time; then add the flour, then the sour cream with the soda. Bake in jelly-cake pans. Filling: two ounces of chocolate, one cupful of sugar, three-quarters cup of sweet milk; boil half-done.--Mrs. F.

Chocolate Cake. 3 cupfuls sifted flour. 1 1/2 cupfuls sugar. 1 cupful sweet milk. 1 egg 2 tablespoonfuls butter. 1 teaspoonfuls soda. 2 teaspoonfuls cream tartar. 1 teaspoonful essence lemon.

Beat the butter and sugar to a cream, then add the milk (in which the soda should be dissolved), next the eggs well beaten, and lastly the essence. Mix two cupfuls of flour, and afterwards the third cupful of flour into which the cream tartar has been stirred. Bake in square, flat pans. Grate three ounces of chocolate, add four tablespoonfuls of milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil three minutes, and pour over top of the cake. If you choose, you can slice open the cake, and put inside of it a custard of one point of milk, warmed, and two eggs added, with sugar and flour to your taste.--Mrs. H.

Chocolate Cake. 2 cupfuls sugar. 1 cupful butter. Yolks of 5 eggs and whites of 2. 1 cupful milk. 3 1/2 cupfuls flour. 1/2 teaspoonful soda. 1 teaspoonful cream tartar, sifted in the flour. Bake in jelly-cake tins.

Filling: whites of three eggs, one and a half cupfuls of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat well together; spread on top and between layers of the cake.--Mrs. K. Chocolate Cake.

Cream together one pound sugar, one and a half pounds butter. Beat eight eggs light without separating; stir them gradually into the sugar and butter. Sift in one pound of flour: beat all light. Then put in an even teaspoonful of soda dissolved in a half-teacupful of sweet milk, two even teaspoonfuls cream tartar dissolved in the same quantity of milk. Season with lemon or vanilla. Bake in jelly pans.

Icing for the same: nine tablespoonfuls of water, one pound of sugar; boil till it glistens.

Beat the whites of four eggs to a stiff froth. Stir them into the boiling icing, then add one-quarter pound grated chocolate.

Spread the icing between the cakes and over the top.--Miss S.