Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about 1/2 inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by V/2 inches wide; melt a little chocolate and with a small brush paint spots to represent dominoes. If wished, the little cakes may be split open and spread with jam before icing. - Mrs. Clarence Clarkson, Hubbard Woods, 111.

French Crullers

Cream 1/4 cup butter with 1 cup sugar; add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons baking powder, 1 teaspoon vanilla, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 nutmeg, 1 cup milk. Fold in 3 egg whites, beaten stiff. Add enough flour to make stiff. Cut into oblong squares.

Run fingers in and out. Sprinkle with powdered sugar. - Mrs. Ben Barnett, Tessville, 111.