and spread two-thirds of the batter in two of them.

Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium
No. 1 Chocolate, melted, and spread this batter in the third plate. Bake
the cakes in a moderate oven for about twenty minutes. Put a layer of
white cake on a large plate, and spread with white icing. Put the dark
cake on this, and also spread with white icing. On this put the third
cake. Spread with chocolate icing.

TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar
and one of water, and boil gently until bubbles begin to come from the
bottom--say, about five minutes. Take from the fire instantly. Do not
stir or shake the sugar while it is cooking. Pour the hot syrup in a
thin stream into the whites of two eggs that have been beaten to a stiff
froth, beating the mixture all the time. Continue to beat until the
icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds
of this as a white icing, and to the remaining third add one ounce of
melted chocolate. To melt the chocolate, shave it fine and put in a cup,
which is then to be placed in a pan of boiling water.


CHOCOLATE CAKE

For two sheets of cake, use three ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, three eggs, one cupful and three-fourths of sifted
pastry flour, one cupful and three-fourths of sugar, half a cupful of
butter, half a cupful of milk, half a teaspoonful of vanilla extract,
one teaspoonful and a half of baking powder.

Grate the chocolate. Beat the butter to a cream, and gradually beat in