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CAKES, COOKIES AND CONFECTIONS
cloves and nutmeg and milk. Add melted chocolate. Stir in nut meats and fold in stiffly beaten whites. Bake in two layers.
Mahogany Cake
| I. 4 sq. bitter chocolate | ½ c. milk |
| 1 c. brown sugar | 1 egg |
Cook in double boiler till thick and creamy.
| II. 1 c. brown sugar | ½ c. milk or water |
| 2 c. prepared cake or pastry flour sifted 3 times before measuring | 2 eggs |
| ½ c. fat | 1 tsp. soda |
| 2 tsp. baking powder | 1 tsp. vanilla |
Mix by cake method, adding first mixture when cool.
Bake in two large or three medium layers. Put into very moderate oven, 200 to 250°, and increase gradually to 300 up to 350° until done. Use mocha filling or any other filling and icing.
Hazel Nut Torte
| 1 ½ c. sugar | 1 ½ c. hazel nuts chopped fine (Walnuts may be used.) |
| 9 eggs | 1 c. cracker crumbs rolled very fine |
| ½ tsp. mace | ½ tsp. nutmeg |
| 1 tsp. vanilla |
Separate eggs. Beat the yolks with the sugar for thirty minutes, using wooden spoon. This continued beating and stirring dissolves the sugar and incorporates the needed air. Add cracker crumbs and spices. Beat egg whites stiff with
