Scotch Five O'Clock Teas

3/4 pound butter 6 ounces sugar.

1 pound flour.

Cream butter and add gradually, while beating constantly, sugar; then work in the flour, using the hands. Press into a buttered dripping pan to one-half inch in thickness, prick with a fork, at even, frequent intervals and bake in a moderate oven thirty-five minutes. Cool slightly, cut in squares or oblongs and remove from pan.

Marshmallow Teas

Arrange marshmallows on thin unsweetened round wafer crackers, allowing one marshmallow to each cracker. Make a deep impression in the centre of each marshmallow and in each cavity drop one-fourth teaspoon butter. Arrange on a tin sheet and bake until marshmallows spread and nearly cover crackers. Insert one-half a candied cherry in each cavity and arrange on a plate covered with a doily.

Marshmallow Teas Ready for Oven.

Marshmallow Teas Ready for Oven. - Page 324.

Marshmallow Teas.

Marshmallow Teas. - Page 324.

Chinese Tea Cakes

cup shortening 1 cup brown sugar 1/8 teaspoon soda.

1 tablespoon cold water 1/2 teaspoon vanilla 1 cup flour.

Work shortening until creamy, using equal parts of butter and lard. Add sugar gradually, while beating constantly; then add soda dissolved in water, vanilla and flour. Make into small balls, place on a buttered sheet one and one-half inches apart and bake in a hot oven. This receipt makes twenty-four cakes.

Chocolate Walnut Wafers

1/2 cup butter.

1 cup sugar.

2 eggs.

2 squares unsweetened chocolate.

1 cup chopped walnut meats teaspoon salt teaspoon vanilla 2/3 cup flour.

Cream butter and add gradually, while beating constantly, sugar; then add eggs, well beaten, chocolate (melted), nut meats, salt, vanilla and flour. Drop from tip of spoon on a buttered sheet, one inch apart, and bake in a moderate oven.

Chocolate Walnut Wafers.

Chocolate Walnut Wafers. - Page 325.

Orange Circles

3 tablespoons butter 2/3 cup sugar Juice 1 orange.

Grated rind 1 orange Few grains salt 1 3/4 cups flour.

Put butter and grated rind in a bowl and work until creamy, using a wooden spoon. Add sugar gradually, continuing the beating; then add salt and orange juice and flour, a little at a time. Toss on a floured board, pat and roll to one-eighth inch in thickness. Shape with a circular cutter, first dipped in flour, put on a sheet covered with a buttered paper and bake in a moderate oven.

Caraway Seed Cookies

1 cup butter.

1 cup sugar.

2 eggs.

teaspoon soda.

2 tablespoons milk.

teaspoon salt.

2 cups bread flour.

1 tablespoon carraway seeds.

Cream butter, using the hands, and add gradually, while beating constantly, sugar. Add one egg and beat, still using the hands; then add the other egg and continue the beating. Add soda, dissolved in milk, and remaining ingredients. Toss on a floured cloth and pat and roll to one-fourth inch in thickness. Shape with a small round cutter, first dipped in flour. Arrange on a buttered sheet and bake in a moderate oven.

Chocolate Fate A Choux Rings

Force cream cake mixture through a pastry bag and tube in ring shapes, three and one-half inches in diameter, on a buttered sheet and bake thirty minutes in a moderate oven. Cool, split and fill with whipped cream, sweetened and flavored with vanilla. Cover with Berkshire Chocolate Frosting (see p. 348) and sprinkle with Jordan almonds, blanched and shredded.

French Meringues

2 cups sugar 1 cup water.

Whites 5 eggs 1 teaspoon vanilla.

Put sugar and water in saucepan, bring to the boiling point and let boil until a firm ball may be formed when mixture is tried in cold water. Beat whites of eggs until stiff and add gradually, while beating constantly, the hot syrup. Set saucepan containing mixture in larger saucepan containing ice water, add flavoring and stir five minutes. Cover and let stand fifteen minutes. Shape with a spoon or pastry bag and tube on a buttered sheet, dredged with cornstarch. Bake thirty minutes in a slow oven.