1. Make as for nice cup cakes, bake in jelly cake tins. Icing: Boil together for a few minutes three cups of sugar, and one cup of boiling water; pour this syrup into half a cake of chocolate grated; add whites of three eggs, beaten stiff. Put this icing between layers of cake and on top.

2. Two cups sugar, two-thirds cup of butter, one cup sweet milk, three cups flour, three eggs, two teaspoons baking-powder; lemon extract. Bake as jelly cakes. Caramel: The whites of three eggs beaten very stiff; two cups sugar boiled until almost candy; pour very slowly on the whites, beating them quite fast; one-half cake chocolate, grated; vanilla extract; stir until cool, then put between each cake and over the top and sides.

3. One cup butter, three cups brown sugar, one cup milk, four cups of flour, yolks of seven eggs, two teaspoonfuls of baking-powder, and cup of chocolate; bake in layers; make another cake with whites of the eggs, as given in the preceding recipe, and put together with frosting in alternate layers.

4. Three-fourths cup butter, two cups sugar, one cup milk, two cups flour, one of corn starch, two teaspoonfuls baking-powder, and whites of seven eggs; bake in a long, shallow pan; take half cup of milk, butter the size of an egg, cup brown sugar, quarter pound of chocolate; mix and boil until stiff, then add tablespoonful vanilla, spread on the cake, and set in the oven until dry.