The Boston Cooking School magazine of culinary science and domestic economics . ENTIRE WHEAT BREAD 128 THE BOSTON COOKING-SCHOOL MAGAZINE. CHOCOLATE CAKE, MARSHMALLOW FRONTING two greased pans. When nearly doubledin bulk bake one hour. Chocolate Cake Beat half a cup of butter to a cream;gradually beat in half a cup of granu-lated sugar and half a cup of siftedbrown sugar, then add one ounce ofmelted chocolate, the beaten yolks of twoeggs, half a cup of molasses, one-fourtha cup of cream, one-fourth a cup of milk,two cups of flour with half a teaspoonfulof soda, half a teaspoonful, each, of cin
The Boston Cooking School magazine of culinary science and domestic economics . ENTIRE WHEAT BREAD 128 THE BOSTON COOKING-SCHOOL MAGAZINE. CHOCOLATE CAKE, MARSHMALLOW FRONTING two greased pans. When nearly doubledin bulk bake one hour. Chocolate Cake Beat half a cup of butter to a cream;gradually beat in half a cup of granu-lated sugar and half a cup of siftedbrown sugar, then add one ounce ofmelted chocolate, the beaten yolks of twoeggs, half a cup of molasses, one-fourtha cup of cream, one-fourth a cup of milk,two cups of flour with half a teaspoonfulof soda, half a teaspoonful, each, of cin-namon and mace and one-fourth a tea-spoonful of cloves. Lastly, beat in thewhites of two eggs beaten dry. Bake ina sheet about twenty-five minutes. Coverwith marshmallow frosting. Marshmallow Frosting Cook one cup and a half of brown su-gar, one-fourth a cup, each, of butterand boiling water until it forms a softball when tested in cold water. Melt halfa pound of marshmallows over boilingwater; add to the first mixture and beatuntil thick enough to spread over thecake. Just before spreading add half ateaspoonful of vanilla. Peach G
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
