Pound Cake.

Cream one-half cup of butter, gradually add three-fourths cup of sugar and work till very smooth and light. Add a saltspoon of mace, a tablespoon of lemon juice, and one by one beat in three eggs. Then mix in one cup of flour. Bake in small shapes in a moderate oven for half an hour or more.

Fruit Cake.

To the pound cake mixture above add one teaspoon of mixed spice and from one-half to one pound of fruit, currants, chopped raisins, and sliced citron.

Macaroons.

Crumble or grate one-fourth pound or one-half cup of almond paste, mix with one egg white, and beat till smooth and stiff. Gradually add one-fourth to one-half cup of powdered sugar. Roll in balls or drop from a teaspoon on ungreased paper spread on pans. Bake in a moderate oven about thirty minutes. Brush the under side of the paper with water to remove it from the cakes.

Oatmeal Macaroons

Rub one tablespoon of butter into one-half cup of sugar, and mix with one well-beaten egg. Stir in one and one-half cups of rolled oats, one-fourth teaspoon of salt, and one-half teaspoon of baking powder.

Drop small shapes on greased pans, and bake in a hot oven until brown and crisp.

Cream Puffs.

Put one cup of water in a small saucepan on the stove with one-fourth cup of butter and one saltspoon of salt. When boiling, quickly stir in one cup of flour and let it cook, stirring constantly till the mass leaves the sides of the pan in a smooth ball of paste. Milk may be used instead of water.

When cool, beat in four eggs, one at a time, then beat the mixture thoroughly. Drop on buttered pans and bake thirty minutes, until light and dry when lifted from the pan. Then they will not shrivel up afterward.

This quantity will make one dozen large puffs. The paste may be kept uncooked in a cool place for a day or two.

Such shells may be filled with creamed meat like those made from puff pastry, but the sweet fillings are more commonly used.

An ounce of chopped or grated cheese, or fine chopped ham, is sometimes stirred into the cream puff paste, which is then baked or fried in small shapes to serve with soups or salads.

Eclairs.

The same mixture as for cream puffs is put through a bag and tube in long, narrow rolls. When baked, they are filled with a thick cream filling and are frosted.

Vanity Fritters.

Fry the cream puff dough by teaspoonfuls in deep fat until puffy, brown, and crisp. Drain on paper, then roll in a mixture of sugar and cinnamon.

Sections of fruit may be coated with this mixture and fried for fruit fritters.