Chocolate Cake

Cream 1/2 cup butter with 1 cup sugar, add beaten yolks 2 eggs, 1/4 cup grated chocolate dissolved in a very little hot water, 1/2 cup buttermilk, in which dissolve 1 teasp soda, 2 cups flour, and lastly the beaten whites of 2 eggs. Flavor with vanilla and frost with white frosting.-[Mrs. W. C. T., N. Y.

Chocolate Gingerbread (No eggs)

Mix 1 cup molasses with 1/2 cup sour milk, add 1 teasp soda dissolved in a little warm water, 3 tablesp melted butter, 2 oz melted chocolate, and 2 cups flour sifted with 1 teasp each ginger and cinnamon. Bake as a loaf cake or in layers. This recipe may also be used for cookies by adding more flour.- [Mrs. P. O. B., Mont.

Devil's Food

I have found this recipe to be always successful. Into a double boiler or in a pail which fits into the top of a teakettle, put 1/2 cup sweet milk, 1/2 cup sugar, 1 well-beaten egg, and 2 squares chocolate shredded fine or broken into small pieces. Stir and let this cook until it is thick and smooth, stirring it all the while. When it has thickened, remove from the fire, and let cool. In a mixing bowl cream 1/2 cup sugar with 1/4 cup butter, add 2 well-beaten eggs, 1/2 cup milk, 1 teasp soda dissolved in a very little hot water, and scant 1 3/4 cups flour. Flavor with vanilla. Lastly add the chocolate mixture, stir all well together and bake for about 3/4 hour in a moderate oven.

Can also be baked in layers and put together with white frosting.-[Mrs. F. S., N. Y.