Walnut Wafers

Cream one-fourth of a cup (two ounces) of butter gradually, add half a cup of powdered sugar, and almost drop by drop four tablespoonfuls of milk. Next mix in a scant cupful of bread flour, a few drops of any flavoring extract preferred, and one-fourth of a cupful of chopped walnuts. Spread on the bottom of an inverted dripping pan as thin as possible. The pan should be buttered unless it is very smooth. Because it is difficult to spread unless the nut meats are very finely chopped, many prefer to sprinkle them over the top of the dough after it is spread on the pan. Almond paste may be creamed in with the butter.

Mark in squares, then sprinkle with the nuts, and bake in a moderate oven. In five minutes they should be ready to roll, and this must be done at the oven door before they have a chance to cool a particle. With a wafer iron the process is slower, but the shape can be made more uniform.

Sand Cakes

Cream one scant cup of butter with one cup and a half of light brown sugar. Beat two eggs, reserving part of one white, and beat them into the butter. Mix half a teaspoon of cinnamon, two level teaspoons of baking-powder, with three and a half cups of flour, stir this into the butter; add another half cup of flour if needed to roll thin as a wafer. Use fancy cutters, hearts, diamonds, etc.; lay the cakes in a greased baking pan. Brush the top with the remaining egg white. Split blanched almonds and put three or four on each cake in corners or radiating from the centre. Mix one fourth of a teaspoon cinnamon with one-fourth of a cup coarse granulated sugar and sprinkle it over the cakes. Bake in a quick oven six or eight minutes.

Buttercup Cake. (A. W.)

¾ cup butter. 1 ½ cup sugar. Yolks of 8 eggs.

1 whole egg. ½ cup milk.

2 cups flour.

½ teaspoouful soda and

1½ teaspoonful cream of tartar, or 2 level teasp. baking-powder.

1 saltspoonful mace, or

1 teaspoonful lemon.

Mix in the order given, and bake in two pans in a moderate oven till the loaf shrinks from the pan. Or bake in small round tins, and frost with yellow frosting, and decorate with candied fruit.

Harlequin Cake. (Mrs. Williams.)

1 cup butter, creamed.

2 cups sugar.

3 eggs (yolks). 1 cup milk.

3 cups pastry flour.

1 teaspoonful cream of tartar and ½ teaspoonful soda, or 3 teasp. baking-powder. Whites of 3 eggs.

Mix in the order given, then divide the dough into four equal parts. Have two parts the color of the dough. Color the third with two squares of unsweetened chocolate, melted. Color the fourth part with pink coloring, and bake each part in a Washington pie plate. When all are done, lay first a light cake, then the chocolate, then another light, then the pink. Between the layers spread lemon jelly, and frost with white frosting.

Lemon Jelly For Cake

Beat one egg, add one cup of water, the grated rind and juice of one lemon. Pour this slowly on one cup of sugar, mixed with two tablespoonfuls of flour. Cook in the double boiler till smooth, like cream.