Cream Puffs

Cream one cup sugar with one-half cup butter. Beat in three eggs, adding eggs one at a time, until mixture is smooth; add one cup sweet milk and one and two-thirds cups flour in which has been sifted two table-spoonfuls baking powder and two tablespoonfuls powdered chocolate or cocoa. Beat well together, and bake in muffin or gem pans, well buttered.

Chocolate Drop Cakes

One cup sour milk, one cup molasses, one-half cup butter, one and one-half teaspoonfuls soda, two tea-spoonfuls ginger, one teaspoonful salt, one cup chopped nuts. Dissolve soda in a little water, add to molasses and beat thoroughly; add milk, butter, ginger, salt and flour enough to make batter or very soft dough. Put on board, add chopped nuts (English walnuts are best), roll lightly; cut into cookies and bake in rather quick oven.

Nut Ginger Cookies

A pinch of salt added to the whites of eggs will make them whip better.

Try ground caraway seed as flavoring for a simple cake. Many prefer the ground spice to the seeds.

Fillings For Cakes

Two-thirds cup maple sugar and two tablespoonfuls butter cooked until it shreds. Take from fire, have ready whites of two eggs, stiffly beaten; pour gradually into hot syrup, stirring constantly. Beat until smooth, then add one-half cup cream, whipped. Flavor with a little vanilla.

Maple Cream Filling

Take one-half cup butter, cream into it as much powdered sugar as possible. Beat smooth. Flavor with vanilla for Devil's food cake or with sherry for suet or plum pudding.

Hard Sauce

Put one cup sugar, one-third cup milk and one heaping teaspoonful butter over fire and boil, without stirring, five minutes. Remove from fire and beat rapidly, adding a little lemon juice while beating. Put on cake before it hardens and smooth with knife.

Soft Frosting

Take three squares of chocolate and chop finely; put in dish with one-third cup sweet milk and one cup sugar. Boil in double boiler until thick ; add the yolks of two beaten eggs and cook until smooth, stirring constantly. Spread on cake at once.

Chocolate Frosting

Take two cupfuls granulated sugar and two-thirds cupful water; put in dish over fire. Boil without stirring until it threads. Take from fire; have ready the beaten whites of two eggs; add to syrup slowly, stirring constantly. Put on cake before it hardens. This is a difficult icing to make successfully, as it is so easy to cook too long; add any kind of fruit to icing, if desired.

Boiled Frosting

Take three tablespoonfuls powdered sugar, add to it one tablespoonful water; stir. Put on drop cakes before they are cold and let harden. This is also a nice frosting for sweet buns, snails or cinnamon rolls.

Icing For Drop Cakes

Take two tablespoonfuls sugar, one tablespoonful flour and one teaspoonful cinnamon. Take butter the size of an egg and mix with sugar and other ingredients to a cream. Put on cake with knife while cake is hot. The heat of cake will harden icing sufficiently. This is nice for coffee cake, loaf cake and any spice cake. Any kind of chopped nuts can be added to frosting, if desired.

Frosting For Dark Cakes

Take whites of two eggs, well beaten; add powdered sugar to make soft icing; flavor with vanilla. Stir into icing one cupful seeded raisins, chopped fine; three tablespoonfuls currants. If liked, add two tablespoonfuls marmalade (orange). Any other fruit or nuts may be used for this icing, if desired. Figs are particularly nice.

Tutti Frutti Filling. Nut Filling

One cupful sugar, one cupful thick, sweet cream and butter the size of an egg. Boil together ten minutes, after adding one cupful nuts of any kind, chopped fine.