April 16, 1956 Broiled Lamb Chops, Chocolate Cake, Chocolate Frosting

Broiled Lamb Chops

6 rib, loin or shoulder chops, cut 1 to 2 inches thick
Salt
Pepper

Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so that top of 1-inch chops is 2 inches from heat and 2 inch chops is 3 inches from heat. When one side is browned, season, turn and finish cooking on second side, season. cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches thick require 20-22 minutes.

Chocolate Cake

from Pat Martin

1/2 c. shortening
2 c. brown sugar
2 eggs
2 squares chocolate
2 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. soda
1/2 c. sour cream
1 c. boiling water
1 t. vanilla

Cream shortening and sugar. Add eggs and  continue to beat until light and fluffy. Add melted and cooled chocolate. Sift flour with salt and and baking powder. Add alternately with sour cream . Dissolve soda in boiling water. Add last to batter with vanilla. BATTER WILL BE VERY THIN. Pour into 9 x 12 loaf pan which has been greased and floured. Bake at 375 degrees about 35 minutes.

Note: Cake may be baked in 2 9-inch round pans (greased and cloured). Bake 350 degrees for 30 to 35 minutes.

Chocolate Frosting

2 squares chocolate
3 T. butter
1/2 t. vanilla
1 pound confectioners sugar
1/3 c. light cream or milk

Melt chocolate and butter together. Combine confectioners sugar and milk, add vanilla. Stir in melted chocolate and butter. Stir until of spreadable consistency. Spread on cake.