No. 1

1 cupful butter.

2 cupfuls sugar.

5 eggs (leaving out whites of three).

1 cupful milk.

1/2 teaspoonful soda, dissolved.

1 teaspoonful cream of tartar.

3 1/2cupfuls flour.

Mix in order, first beating the eggs light. Bake likd "Plain Jelly-Cake," in seven or eight layers. When cool spread with the following Filling for Four Layers. 3 eggs (whites only). 1 1/2 cupfuls sugar.

6 tablespoonfuls grated chocolate.

1 teaspoonful vanilla.

Beat eggs and sugar together till stiff; then add the chocolate and vanilla.

You can make two different kinds of cake from this receipt, by filling the four remaining layers with "Apple Filling" (or any other kind). Or if you wish a thicker chocolate cake, make twice the quantity of filling, as above; this is better than baking thicker layers.

No. 2.

2 cupfuls sugar.

2 large tablespoonfuls butter.

3 eggs (whites only).

1 cupful milk.

3 cupfuls flour. 3 teaspoonfuls baking-powder. 1/2 cupful grated chocolate.

Mix in order, first beating the eggs light and reserving the chocolate. Put half of the batter in two pans. To the remaining half add the chocolate, and put this in two pans. Bake in a hot oven about fifteen minutes. When done, spread each layer with chocolate icing or anything you may prefer. Pile up the layers, dark and light alternately.

A nice filling for this is plain cornstarch blanc mange, made soft, and flavored with vanilla.