n be handled, turn onto
moulding board, roll into a square about an inch in thickness, sprinkle
on one-half cup of currants, fold the sides to meet the centre, then
each end to centre, and fold again. Roll as at first, using another
one-half cup currants, fold, roll and fold again. Place in a bowl which
is set in pan of warm water, let raise forty minutes. Shape, place in
pan, let raise until doubled in size. Bake fifteen to twenty minutes. As
you take from oven, brush the top with white of one egg beaten with
one-half cup confectioners' sugar. Let stand five minutes. Then they are
ready to serve.

MRS. RORER'S CHOCOLATE CAKE

2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,
1-1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1-3/4 cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
butter to a cream, add the yolks, beat again, then the milk, then the
melted chocolate and flour. Give the whole a vigorous beating. Now beat
the whites of the eggs to a stiff froth, and stir them carefully into
the mixture; add the vanilla and baking powder. Mix quickly and lightly,
turn into well-greased cake pan and bake in a moderate oven forty-five
minutes.--_From Mrs. Rorer's Cook Book._

MRS. LINCOLN'S CHOCOLATE CARAMELS

One cup of molasses, half a cup of sugar, one-quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in
cold water, pour it into shallow pans, and as it cools cut in small
squares.--_From Mrs. Lincoln's Boston Cook Book._

MISS FARMER'S CHOCOLATE NOUGAT CAKE

1/4 a cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate, melted,
1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg
unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
with baking powder, and vanilla. To melted chocolate add one-third a cup
of powdered sugar, place on range, add gradually remaining milk, and
cook until smooth. Cool slightly and add to cake mixture. Bake fifteen
to twenty minutes in round layer-cake pans. Put between laye