CAKE.

Rice Cake.

One cupful of butter, two of sugar, two and one-fourth of rice flour,

six eggs, the juice and rind of a lemon. Beat the butter to a cream;

then gradually beat in the sugar, and add the lemon. Beat the yolks

and whites separately, and add them to the beaten sugar and butter.

Add also the rice flour. Pour into a shallow pan, to the depth of

about two inches. Bake from thirty-five to forty-five minutes in a

moderate oven.

Silver Cake.

One cupful of sugar, half a cupful of butter, the whites of three

eggs, half a cupful of corn-starch, dissolved in nearly half a cupful

of milk;--one and a fourth cupfuls of flour, half a teaspoonful of

cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or

almond flavor. Beat the butter to a cream, and gradually beat in the

sugar. Add the flavor. Mix the flour, cream of tartar and soda

together, and sift. Beat the whites to a stiff froth. Add the corn-

starch and milk to the beaten sugar and butter; then add the whites of

the eggs and the flour. Mix quickly and thoroughly. Have the batter in

sheets, and about two inches deep. Bake in a moderate oven for about

half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C.

A.]

Gold Cake.

One cupful of sugar, half a cupful of butter, the yolks of three eggs

and one whole egg, half a cupful of milk, one-fourth of a teaspoonful

each of soda and cream of tartar, one and three-fourths cupfuls of

flour. Mix the butter and sugar together, and add the eggs, milk,

flavor and flour, in the order named. Bake the same as the silver

cake. A white frosting is good with this cake. [Mrs. L. C. A.]

Angel Cake.

The whites of eleven eggs, one and a half cupfuls of granulated sugar,

one cupful of pastry flour, measured after being sifted four times;

one teaspoonful of cream of tartar, one of vanilla extract. Sift the

flour and cream of tartar together. Beat the whites to a stiff froth.

Beat the sugar into the eggs, and add the seasoning and flour,

stirring quickly and lightly. Beat until ready to put the mixture in

the oven. Use a pan that has little legs at the top corners, so that

when the pan is turned upside down on the table, after the baking, a

current of air will pass under and over it. Bake for forty minutes in

a moderate oven. Do not grease the pan.

Sunshine Cake.

This is made almost exactly like angel cake. Have the whites of eleven

eggs and yolks of six, one and a half cupfuls of granulated sugar,

measured after one sifting; one cupful of flour, measured after

sifting; one teaspoonful of cream of tartar and one of orange extract.

Beat the whites to a stiff froth, and gradually beat in the sugar.

Beat the yolks in a similar manner, and add to them the whites and

sugar and the flavor. Finally, stir in the flour. Mix quickly and

well. Bake for fifty minutes in a slow oven, using a pan like that for

angel cake.

Demon Cake.

One cupful of butter, one of sugar, one of molasses, two eggs, four

and one-fourth cupfuls of flour, one table-spoonful of ginger, one of

cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of

soda, dissolved in two table-spoonfuls of milk; one cupful of

currants, and one of preserved ginger, cut in fine strips. Beat the

butter to a cream; then beat in the sugar, molasses, brandy and spice.

Have the eggs well beaten, and add them. Stir in the soda and flour.

Have two pans well buttered, or lined with paraffin paper. Pour the

cake mixture, to the depth of about two inches, in each pan. Sprinkle

a layer of fruit on it. Cover with a thin layer of the mixture, and

add more fruit. Continue this until all the batter and fruit is used.

Bake two hours in a moderate oven.

Ames Cake.

One generous cupful of butter, two of sugar, three cupfuls of pastry

flour, one small cupful of milk, the yolks of five eggs and whites of

three, one teaspoonful of cream of tartar, half a teaspoonful of soda,

or one and a half teaspoonfuls of baking powder, one teaspoonful of

lemon extract, or the juice of one fresh lemon. Beat the butter to a

cream. Add the sugar, gradually, then the seasoning, the eggs, well

beaten, next the milk and then the flour, in which the soda and cream

of tartar are mixed. Mix thoroughly, but quickly, and bake in two

sheets in a moderate oven for twenty-five or thirty minutes. Cover

with a frosting made by stirring two small cupfuls of powdered sugar

into the whites of two eggs, and seasoning with lemon.

Black Cake.

Three cupfuls of butter, one quart of sugar, three pints of flour,

half a pint of molasses, half a pint of brandy, half a pint of wine,

one teaspoonful of saleratus, one ounce each of all kinds of spices,

twelve eggs, three pounds of raisins, two of currants, half a pound of

citron. Bake in deep pans, in a moderate oven, between three and four

hours. This is one of the best of rich cakes.

Fruit Cake.

One cupful of butter, two of sugar, three of flour, the whites of

eight eggs, half a wine-glass of white wine, two teaspoonfuls of

baking powder, one-fourth of a pound of citron, cut fine; half a pound

of chopped almonds, one tea-cupful of dessicated cocoanut. Beat the

butter to a cream, and gradually beat in the sugar, and then the wine.

Beat the eggs to a stiff froth, and stir into the butter and sugar.

Add the flour, which is thoroughly mixed with the baking powder, and

lastly the fruit. Bake, in two loaves, forty minutes in a moderate

oven.

Wedding Cake.

Nine cupfuls of butter, five pints of sugar, four quarts of flour,

five dozen of eggs, seven pounds of currants, three and a half of

citron, four of shelled almonds, seven of raisins, one and a half

pints of brandy, two ounces of mace. Bake in a moderate oven for two

hours or more. This will make eight loaves, which will keep for years.

Lady's Cake.

Three-fourths of a cupful of butter, two cupfuls of sugar, half a

cupful of milk, three cupfuls of pastry flour, the whites of six eggs,

one teaspoonful of baking powder, one teaspoonful of essence of

almond. Beat the butter to a cream. Add the sugar, gradually, then the

essence, milk, the whites of eggs, beaten to a stiff froth, and the

flour, in which the baking powder has been mixed. Bake in one large

pan or two small ones, and frost, or not, as you please. If baked in

sheets about two inches deep, it will take about twenty-five minutes

in a moderate oven.

Queen's Cake.

One cupful of butter, a pint of sugar, a quart of flour, four eggs,

half a gill of wine, of brandy and of thin cream, one pound of fruit,

spice to taste. Warm the liquids together, and stir quickly into the

beaten sugar, butter and egg; add the flour; finally add the fruit.

Bake in deep pans in a moderate oven.

Composition Cake.

One and one-half quarts of flour, half a pint of sour milk, one pint

of butter, three-fourths of a quart of sugar, eight eggs, one wine-

glass of wine and one of brandy, one scant teaspoonful of soda, one

cupful of raisins, stoned and chopped; two pounds of currants, half a

pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of

allspice, one of mace, half a teaspoonful of clove. Beat the butter to

a cream, and add the sugar, gradually, the well-beaten eggs, the

spice, wine and brandy. Dissolve the soda in a table-spoonful of hot

water; stir into the sour milk, and add to the other ingredients. Then

add the flour, and lastly the fruit. Bake two hours in well-buttered

pans in a moderate oven. This will make three loaves.

Ribbon Cake.

Two cupfuls of sugar, one of butter, one of milk, four of flour

(rather scant), four eggs, half a teaspoonful of soda, one of cream of

tartar. Beat the butter to a cream. Add the sugar, gradually, beating

all the while; then the flavoring (lemon or nutmeg). Beat the eggs

very light. Add them and the milk. Measure the flour after it has been

sifted. Return it to the sieve, and mix the soda and cream of tartar

with it. Sift this into the bowl of beaten ingredients. Beat quickly

and vigorously, to thoroughly mix, and then stop. Take three sheet

pans of the same size, and in each of two put one-third of the

mixture, and bake. To the other third add four teaspoonfuls of

cinnamon, a cupful of currants and about an eighth of a pound of

citron, cut fine. Bake this in the remaining pan. When done, take out

of the pans. Spread the light cake with a thin layer of jelly, while

warm. Place on this the dark cake, and spread with jelly. Place the

other sheet of light cake on this. Lay a paper over all, and then a

thin sheet, on which put two irons. The cake will press in about two

hours.

Regatta Cake.

Two pounds of raised dough, one pint of sugar, one cupful of butter,

four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one

pound of raisins. Mix thoroughly, put in deep pans that have been

thoroughly greased, and let it rise half an hour, if in very warm

weather, or fifteen minutes longer, if in cold weather. Bake in a

moderate oven.

Nut Cake.

One cupful of sugar, half a cupful of butter, half a cupful of milk,

two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped

raisins, one of chopped English walnuts, one teaspoonful of cream of

tartar, half a teaspoonful of soda. Beat the butter to a cream. Add

the sugar, gradually, and when light, the eggs, well beaten, then the

milk and the flour, in which the soda and cream of tartar have been

thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in

rather deep sheets, in a moderate oven, for thirty-five minutes.

Frost, if you please. The quantities given are for one large or two

small sheets. If you use baking powder, instead of cream of tartar and

soda, take a teaspoonful and a half.

Snow Flake Cake.

Half a cupful of butter, one and a half of sugar, two of pastry flour,

one-fourth of a cupful of milk, the whites of five eggs, one

teaspoonful of cream of tartar, half a teaspoonful of soda, or a

teaspoonful and a half of baking-powder, the juice of half a lemon.

Beat the butter to a cream. Gradually add the sugar, then the lemon,

and when very light, the milk, and whites of the eggs, beaten to a

stiff froth; then the flour, in which the soda and cream of tartar are

well mixed. Bake in sheets in a moderate oven. When nearly cool,

frost.

Frosting: The whites of three eggs, two large cupfuls of powdered

sugar, half a grated cocoanut, the juice of half a lemon. Beat the

whites to a stiff froth. Add the sugar, gradually, and the lemon and

cocoanut. Put a layer of frosting on one sheet of the cake. Place the

other sheet on this, and cover with frosting. Or, simply frost the top

of each sheet, as you would any ordinary cake. Set in a cool place to

harden.

Federal Cake.

One pint of sugar, one and a half cupfuls of butter, three pints of

flour, four eggs, two wine-glasses of milk, two of wine, two of

brandy, one teaspoonful of cream of tartar, half a teaspoonful of

saleratus, fruit and spice to taste. Bake in deep pans, the time

depending on the quantity of fruit used.

Sponge Rusks.

Two cupfuls of sugar, one of butter, two of milk, one of yeast, three

eggs. Rub the butter, sugar and eggs together. Add the milk and yeast,

and flour enough to make a thick batter. Let this stand in a warm

place until light, and then add flour enough to make as thick as for

biscuit. Shape, and put in a pan in which they are to be baked, and

let them stand two or three hours (three hours unless the weather is

very warm). Bake about forty minutes in a moderate oven. It is always

best to set the sponge at night, for it will then be ready to bake the

following forenoon. If the rusks are wanted warm for tea, the sponge

must, of course, be set early in the morning.

Taylor Cake.

Half a cupful of butter, two and a half of sugar, one of milk, three

and a half of pastry flour, three eggs, one teaspoonful of cream of

tartar, half a teaspoonful of soda, flavor to taste. Beat the butter

to a cream, then beat in the sugar, next the eggs, well beaten; the

seasoning, the milk, and lastly the flour, in which the soda and cream

of tartar have been thoroughly mixed. Bake in a moderate oven, either

in loaves or sheets. If in sheets, twenty-five minutes; if in loaves,

forty-five. The quantities given are for two loaves or sheets. This

cake is nice for Washington or chocolate pies, and is good baked in

sheets and frosted.

Loaf Cake.

Two quarts of sugar, seven cupfuls of butter, six quarts of sifted

flour, six pounds of fruit, one pint of wine, one pint of yeast, eight

nutmegs, mace, twelve eggs, one quart of milk. It should be made at

such an hour (being governed by the weather) as will give it time to

get perfectly light by evening. It should stand about six hours in

summer and eight in whiter.

Put in half the butter and eggs, and the milk, flavor and yeast, and

beat thoroughly. In the evening add the remainder of the butter,

rubbing it with the sugar, the rest of the eggs, and the spice. Let

the cake rise again, until morning; then add the fruit. Put in deep

pans, and let rise about half an hour. Bake from two to three hours in

a slow oven.

Chocolate Cake.

One and a half cupfuls of sugar, half a cupful of butter, half a

cupful of milk, one and three-fourths cupfuls of flour, a quarter of a

pound of Baker's chocolate, three eggs, one teaspoonful of cream of

tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add

five table-spoonfuls of sugar to it (this in addition to the cupful

and a half). Beat the butter to a cream. Gradually add the sugar,

beating all the while. Add three table-spoonfuls of boiling water to

the chocolate and sugar. Stir over the fire until smooth and glossy;

then stir into the beaten sugar and butter. Add to this mixture the

eggs, well beaten, then the milk and the flour, in which the soda and

cream of tartar have been thoroughly mixed. Bake twenty minutes in a

moderate oven. This will make two sheets. Frost it, if you like.

Chocolate Cake, No. 2.

One cupful of butter, two of sugar, three and a half of Sour, one of

milk, five eggs--the whites of two being left out, one teaspoonful of

cream of tartar and half a teaspoonful of soda, or one and a half of

baking powder. Beat the butter to a cream. Add the sugar, gradually,

then the eggs, well beaten, the milk, next the flour, in which the

soda and cream of tartar have been well mixed. Bake in two sheets for

thirty minutes in a moderate oven, and ice.

Icing: The whites of two eggs, one and a half cupfuls of powdered

sugar, six table-spoonfuls of grated chocolate, one teaspoonful of

vanilla. Put the chocolate and six table-spoonfuls of the sugar in a

sauce-pan with two spoonfuls of hot water. Stir over a hot fire until

smooth and glossy. Beat the whites to a froth, and add the sugar and

chocolate.

Orange Cake.

Two cupfuls of sugar, a small half cupful of butter, two cupfuls of

flour, half a cupful of water, the yolks of five eggs and whites of

four, half a teaspoonful of soda, a teaspoonful of cream of tartar,

the rind of one orange and the juice of one and a half. Beat the

butter to a cream. Add the sugar, gradually, then the orange, the

eggs, well beaten, the water and the flour, in which the soda and

cream of tartar have been well mixed. Bake in sheets for twenty-five

minutes, in a moderate oven, and when cool, frost.

Frosting: The white of an egg, the juice of one and a half oranges and

the grated rind of one, one cupful and a half of powdered sugar,

unless the egg and oranges are very large, in which case use two

cupfuls.

Railroad Cake.

Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two

of milk, six eggs, one teaspoonful of saleratus, two of cream of

tartar, lemon peel. Bake in shallow pans in a quick oven.

Hot Water Sponge Cake.

Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful of

_boiling_ water, the grated rind of half a lemon, and one

teaspoonful of the juice. Beat the yolks and sugar to a froth; also,

beat the whites to a stiff froth. Add the lemon to the yolks and

sugar, then add the boiling water, next the whites, and, last of all,

the flour. Mix quickly, and bake in two sheets for half an hour, in a

moderate oven.

Sponge Cake.

Ten eggs, two and a half cupfuls of sugar, two and a half of pastry

flour, the juice and grated rind of one lemon. Beat the yolks and

sugar together until very light. Add the lemon. Beat the whites to a

stiff froth. Stir the flour and this froth alternately into the beaten

yolks and sugar. Have the batter about three inches deep in the pan.

Sprinkle with sugar, and bake three-quarters of an hour in a moderate

oven. If the batter is not so deep in the pan it will not take so long

to bake.

Sponge Cake, No. 2.

The yolks of a dozen eggs and whites of eight, one and three-fourths

cupfuls of sugar, the same quantity of flour, the rind of one lemon

and juice of two. Beat the yolks and sugar together. Add the lemon

rind and juice and beat a little longer. Beat the whites to a stiff

froth, and add them to the mixture. Gradually stir in the flour. Pour

the mixture into a baking pan to the depth of about two inches. Bake

from thirty-five to forty minutes in a slow oven.

Viennois Oakes.

Cut any kind of plain cake into small squares. Cut a small piece from

the centre of each square, and fill the cavity with some kind of

marmalade or jelly. Replace the crust part that was removed, and cover

with icing. These cakes are nice for dessert.

Dominos.

Have any kind of sponge cake baked in a rather thin sheet. Cut this

into small oblong pieces, the shape of a domino. Frost the top and

sides of them. When the frosting is hard, draw the black lines and

make the dots with a small brush that has been dipped in melted

chocolate. These are particularly good for children's parties.

Lady-Fingers.

Four eggs, three-fourths of a cupful of pastry flour, half a cupful of

_powdered_ sugar. Have the bottom of three large baking pans

covered with paraffin paper or sheets of buttered note paper. Beat the

yolks of the eggs and the sugar to a froth. Beat the whites to a

stiff, dry froth, and add to the yolks and sugar. Add the flour, and

stir quickly and gently. Pour the mixture into the pastry bag, and

press it through on to the paper in the shape and of the size you

wish. When all the mixture has been used, sprinkle powdered sugar on

the cakes, and bake from twelve to sixteen minutes in a _very_

slow oven.

Caution. The mixture must be stirred, after the flour is added, only

enough to mix the flour lightly with the sugar and eggs. Much stirring

turns the mixture liquid. If the oven is hot the fingers will rise and

fall, and if too cool they will spread. It should be about half as hot

as for bread.

You will not succeed in using the pastry bag the first time, but a

little practice will make it easy to get the forms wished. There are

pans especially for baking lady-fingers. They are quite expensive.

Sponge Drops.

Make the batter the same as for lady-fingers, and drop on the paper in

teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to

sixteen minutes.

Sponge Drops, No. 2.

Three eggs, one and a half cupfuls of sugar, two of flour, half a

cupful of cold water, one teaspoonful of cream of tartar, half a

teaspoonful of saleratus. Beat the sugar and eggs together. Add the

water when they are light, and then the flour, in which mix the

saleratus and cream of tartar. Flavor with lemon. Have muffin cups

very lightly buttered, and drop a teaspoonful of the mixture into each

one. Bake in a quick oven. These drops are nice for dessert or tea.

Sponge Cake for Charlotte Russe.

Line the bottoms of two shallow baking pans with paraffin Paper or

buttered paper, and spread the lady-finger mixture on it. Bake slowly

eighteen minutes. Cut paper to fit the sides of the mould. When the

cake is cold, lay this pattern on it and cut with a sharp knife.

Jelly Roll.

Make the sponge cake mixture as for lady-fingers, and bake in one

shallow pan twenty minutes. While it is yet warm, cut off the edges,

and spread the cake with any kind of jelly. Roll up, and pin a towel

around it. Put in a cool place until serving time. Cut in slices with

a sharp knife.

Molasses Pound Coke.

One quart of molasses, one pint of water, six and a half pints of

flour, one ounce of soda, half an ounce of alum, one heaping cupful of

butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil

the alum in part of the pint of water, and let it cool before mixing

with the other ingredients. Instead of alum, one ounce of cream of

tartar may be used.

Soft Gingerbread.

Six cupfuls of flour, three of molasses, one of cream, one of lard or

butter, two eggs, one teaspoonful of saleratus, and two of ginger.

This is excellent.

Hard Gingerbread.

One cupful of sugar, one of butter, one-third of a cupful of molasses,

half a cupful of sour milk or cream, one teaspoonful of saleratus, one

table-spoonful of ginger, flour enough to roll. Roll thin, cut in

oblong pieces, and bake quickly. Care must be taken that too much

flour is not mixed in with the dough. All kinds of cakes that are

rolled should have no more flour than is absolutely necessary to work

them.

Canada Gingerbread.

One cupful of butter, two of sugar, one of molasses, five of flour,

three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one

tea-cupful of cream or rich milk, one table-spoonful of cinnamon, one

pound of currants. Beat the butter to a cream. Add the sugar, molasses

and spice; next the eggs, well beaten; then the milk, in which the

soda has been dissolved, next the flour; and lastly the currants. This

will make three sheets, or two very thick ones. Bake in a moderately-

quick oven, if in three sheets, twenty five minutes; if in two sheets,

ten minutes longer.

Fairy Gingerbread.

One cupful of butter, two of sugar, one of milk, four of flour, three-

fourths of a teaspoonful of soda, one table-spoonful of ginger. Beat

the butter to a cream. Add the sugar, gradually, and when very light,

the ginger, the milk, in which the soda has been dissolved, and

finally the flour. Turn baking pans upside down and wipe the bottoms

very clean. Butter them, and spread the cake mixture very thin on

them; Bake in a moderate oven until brown. While still _hot_, cut

into squares with a case-knife and slip from the pan. Keep in a tin

box. This is delicious. With the quantities given a large dish of

gingerbread can be made. It must be spread on the bottom of the pan as

thin as a wafer and cut the moment it comes from the oven.

Shewsbury Cake.

Two cupfuls of butter, one pint of sugar, three pints of flour, four

eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and

bake in a quick oven. Not a particle more of flour than what is given

above must be used. The cakes should be made in a rather cool room,

and they cannot be made in very warm weather. They can be kept a long

time, and are delicious.

Jumbles.

Three cupfuls of sugar, two of butter, five of flour, one egg, half a

teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar,

cut in round cakes, and cut a small piece from the centre of each.

Bake in a quick oven.

Seed Cakes.

Three-fourths of a pint of sugar, one cupful of butter, a quart and

half a pint of flour, one teaspoonful of saleratus, two eggs, and

seeds. Roll thin, cut in round cakes, and bake quickly.

Cookies.

One cupful of butter, two of sugar, five of flour, a teaspoonful of

saleratus, dissolved in four of milk; one egg, flavor to taste. Roll

and bake like seed cakes.

Hermits.

Two cupfuls of sugar, one of butter, one of raisins (stoned and

chopped), three eggs, half a teaspoonful of soda, dissolved in three

table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and

cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch

thick, and cut with a round cake cutter. Bake in a rather quick oven.

It will take about twelve minutes. [Mrs. L. C. A.]

Kneaded Plum Cake.

Two and a half cupfuls of sugar, half a cupful of butter, half a

cupful of sour milk, two spoonfuls of cream, a teaspoonful of

saleratus, half a spoonful of cinnamon and of nutmeg, a cupful of

chopped raisins, and flour enough to knead (about six cupfuls). Roll

an inch thick, and cut in oblong pieces. Bake on sheets in a quick

oven.

Eclairs.

Put one cupful of boiling water and half a cupful of butter in a large

sauce-pan, and when it boils up, turn in one pint of flour. Beat well

with the vegetable masher. When perfectly smooth, and velvety to the

touch, remove from the fire. Break five eggs into a bowl. When the

paste is nearly cold, beat the eggs into it with the hand. Only a

small part of the eggs should be added at a time. When the mixture is

thoroughly beaten (it will take about twenty minutes), spread on

buttered sheets in oblong pieces about four inches long and one and a

half wide. These must be about two inches apart. Bake in a rather

quick oven for about twenty-five minutes. As soon as they are done,

ice with either chocolate or vanilla frosting. When the icing is cold,

cut the _éclairs_ on one side and fill them.

Chocolate Éclairs.

Put one cupful and a half of milk in the double boiler. Beat together

two-thirds of a cupful of sugar, one-fourth of a cupful of flour, two

eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into

the boiling milk. Cook fifteen minutes, stirring often. When cold,

flavor with one teaspoonful of vanilla extract. Put two squares of

scraped chocolate with five table-spoonfuls of powdered sugar and

three of boiling water. Stir over the fire until smooth and glossy.

Dip the tops of the _éclairs_ in this as they come from the oven.

When the chocolate icing is dry, cut open, and fill with the cream,

which should be cold. If a chocolate flavor is liked with the cream,

one table-spoonful of the dissolved chocolate may be added to it.

Vanilla Éclairs.

Make an icing with the whites of two eggs and a cupful and a half of

powdered sugar. Flavor with one teaspoonful of vanilla extract. Frost

the _éclairs_; and when dry, open, and fill with a cream, the

same as chocolate _éclairs_. They may be filled with cream

sweetened, flavored with vanilla and whipped to a stiff froth.

Strawberry and raspberry preserves are sometimes used to fill

_éclairs_. They are then named after the fruit with which they

are filled.

Frosting.

The white of one egg, one tea-cupful of powdered sugar, one table-

spoonful of lemon juice. Put the white of the egg in a bowl and add

the sugar by degrees, beating with a spoon. When all has been added,

stir in the lemon juice. If the white of the egg is large it will

require a very full cup of sugar, and if small, a rather scant cupful.

The egg must _not_ be beaten until the sugar is added. This gives

a smooth, tender frosting, which will cover one small sheet of cake.

The same amount of material, prepared with the whites of the eggs

unbeaten, will make one-third less frosting than it will if the eggs

are beaten to a stiff froth before adding the sugar; but the icing

will be enough smoother and softer to pay for the extra quantity. It

may be flavored with half a teaspoonful of vanilla.

Chocolate Icing.

Two squares of Baker's chocolate, the whites of two eggs, two cupfuls

of powdered sugar, four table-spoonfuls of boiling water. Beat one and

two-thirds cupfuls of the sugar into the unbeaten whites of the eggs.

Scrape the chocolate, and put it and the remaining third of a cupful

of sugar and the water in a small frying-pan. Stir over a hot fire

until smooth and glossy, and then stir into the beaten whites and

sugar. With the quantity given two sheets of cake can be iced.

Chocolate Icing, No. 2.

Soak a teaspoonful of gelatine one or two hours in three table-

spoonfuls of water. Pour on it one-fourth of a cupful of boiling

water, and stir into it one and two-thirds cupfuls of powdered sugar.

Prepare two squares of chocolate as for the first icing, and stir them

into this mixture. Use immediately.

Caramel Frosting.

One cupful of brown sugar, one square of Baker's chocolate, scraped

fine; one table-spoonful of water. Simmer gently twenty minutes, being

careful not to let it burn. Spread on the cake while hot.

Golden Frosting.

Into the yolks of two eggs stir powdered sugar enough to thicken, and

flavor strongly with lemon. This does not have so good a flavor as

other kinds of frosting, but it makes a change.

Marking Cakes in Gold.

Bake round cakes for the children, and when the frosting on them is

hard, dip a small brush into the yolk of an egg, and write a word or

name upon the cake. It pleases the little ones very much.