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4 eggs,
¼ a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa ,
½ a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg- beater until very thick; add sugar, salt and vanilla, and beat again until very thick.
Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.
CHOCOLATE FROSTING
1 square of Baker's Chocolate,
1 Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
About three cups of sifted confectioners' sugar.
Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy.
Make the frosting stiff enough to spread without using a wet knife. It will keep indefinitely.
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