. American cookery . e-half teaspoonful of baking soda into one-half cup of New Orleansmolasses and add to the cake mixturewith one-half cup of strong coffee andthree-fourths a cup of sweet cream. Mixlightly before adding three cups of flour,into one cup of which has been stirredthree teaspoonfuls of baking powder,two level tablespoonfuls of cinnamon,one tablespoonful of cloves, one tea-spoonful of ginger, one-fourth a tea-spoonful of black pepper and the same ofnutmeg or mace. Add this cup first andas much of the remaining two cups as areneeded. Bake in a loaf and cover withchocolate icing. C
. American cookery . e-half teaspoonful of baking soda into one-half cup of New Orleansmolasses and add to the cake mixturewith one-half cup of strong coffee andthree-fourths a cup of sweet cream. Mixlightly before adding three cups of flour,into one cup of which has been stirredthree teaspoonfuls of baking powder,two level tablespoonfuls of cinnamon,one tablespoonful of cloves, one tea-spoonful of ginger, one-fourth a tea-spoonful of black pepper and the same ofnutmeg or mace. Add this cup first andas much of the remaining two cups as areneeded. Bake in a loaf and cover withchocolate icing. Chocolate Icing Boil together for five minutes twocups of granulated sugar and one-halfcup of water. Add three ounces ofchocolate and cook till a little droppedin cold water makes a hard ball. Addfour eggs well beaten. Cook five min-utes, stirring all the time. Take fromthe fire and add a teaspoonful of is good for coating cream puffs andeclairs and for tops of layer cakes. Itcuts well and does not COLONIAL BON-BON DISH SEASONABLE AND TESTED RECIPES 201 Torchy Marmalade Select carrots of a rich orange and slice crosswise very with water and cook till tender,but do not stir as this will break theslices. When tender enough to bepierced with a straw, drain an equal amount of sugar and thejuice and grated yellow rind of onelemon for each pint of carrots. Letstand half an hour and add as muchwater as necessary to cook the carrotstill clear. Reduce the syrup as much aspossible without scorching. Add as muchorange jelly as carrots and allow to be-come thoroughly hot. Drop the carrotsinto small retainers, adding with eachlayer a few large, seedless raisins. Fillup with the jelly and seal. Penrod and Sam Marmalade This is well named for several is thoroughly good, unusually good, infact, and is made from what some wouldscarcely consider good salvage. Its basisis the material left in the jelly bag whenmaking orange jell
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