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Chocolate Jelly Cake—French. —Butter, 1 table-spoonful; sugar, 11/4i cups; 2 eggs; milk, 1 cup; flour, 23/4 cups; soda, 1 small tea-spoonful; cream of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful.
Jelly. —Milk, 1 cup; corn starch, 2 table-spoonfuls; Coldwater, 1/2 cup; Baker's flavored chocolate, 2 ozs.; yolk of 1 egg; powdered sugar, 1 cup; extract of vanilla, 3 tea-spoonfuls. Directions—Warm the butter a little, if necessary, to cream with the sugar and the beaten eggs; then sift in the flour with the cream of tartar therein, and the milk with the soda therein; then the vanilla; bake on 4 jelly cake tins in a quick oven. For a jelly or paste to go between the layers: Bring the milk to a boil, and while boiling add the corn starch which has been stirred smoothly in the water; then add the chocolate, grated, and the beaten yolk of the egg, stir all these over the fire and remove, and when a little cool stir in the powdered sugar and vanilla and put between the layers.
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