Sections:

½ a cup of butter,

¾ a cup of milk,

1 cup of sugar,

6 level tablespoonfuls of Baker's Cocoa ,

3 eggs,

2 level teaspoonfuls of baking powder,

1 teaspoonful of vanilla,

1 ½ or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy.

Sift together one-half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty minutes.

Tests for baking cake. It is baked enough when:

1. It shrinks from the pan.

2. Touching it on the top, springs back.

3. No singing sound.