Chocolate Icing (Simple.)

1/4 cake chocolate.

1/2 cup sweet milk.

1 tablespoonful corn-starch.

1 teaspoonful vanilla.

Mix together these ingredients, with the exception of the vanilla ; boil it two minutes (after it has fairly come to a boil), flavor, and then sweeten to taste with powdered sugar, taking care to make it sweet enough.

Caramels (Chocolate.)

2 cups brown sugar. 1 cup molasses.

1 tablespoonful (heaping) of butter.

3 tablespoonfuls flour.

Boil twenty-five minutes; then stir in half a pound of grated chocolate wet in half a cup of sweet milk, and boil until it hardens on the spoon, with which you must stir it frequently. Flavor with a teaspoonful of vanilla.

Chocolate Eclairs

4 eggs.

The weight of the eggs in sugar. Half their weight in flour.

1 teaspoonful soda and 1/2 teaspoonful cream-tartar, sifted well with the flour

If you bake these often, it will be worth your while to have made at the tinner's a set of small tins, about five inches long and two wide, round at the bottom, and kept firm by strips of tin connecting them. If you cannot get these, tack stiff writing-paper into the same shape, stitching each of the little canoes to its neighbor after the manner of a pontoon bridge. Have these made and buttered before you mix the cake; put a spoonful of batter in each, and bake in a steady oven. When nearly cold, cover the rounded side with a caramel icing, made according to the foregoing receipt.

These little cakes are popular favorites, and with a little practice can be easily and quickly made.

Ellie's Cake+

1 cup of sugar. 1/2 " butter. 3 eggs.

1/2 cup sweet milk. 2 1/2 cups prepared flour.

Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake.

Sponge Cake

1 teacup powdered sugar.

3 eggs.

1/2 teaspoonful cream- tartar.

1/4 " soda.

1 teacupful flour.

Flavor with lemon - half the juice and half the rind of one. Bake twenty minutes in shallow tins.

Mrs. M.'s Sponge-Cake+

12 eggs.

The weight of the eggs in sugar. Half their weight in flour. 1 lemon, juice and rind.

Beat yolks and whites very light, the sugar into the former when they are smooth and stiff; next, the juice and grated peel of the lemon, then the beaten whites; lastly, the flour, very lightly.

The lady from whom I had this admirable receipt was celebrated among her acquaintances for her beautiful and delicious sponge-cake.

"Which should always be baked in tins like these," she said to me once, sportively, "or it does not taste just right."

The moulds were like a large brick in shape, with almost perpendicular sides. I instantly gave an order for a couple precisely like them, and really fancied that cake baked in them was a little better than in any other form. But you can hardly fail of success if you prepare yours precisely as I have directed, bake in whatever shape you will. Be careful that your oven is steady, and cover the cake with paper to prevent burning.

It is a good plan to line the pans in which sponge-cake is baked with buttered paper, fitted neatly to the sides and bottom.