Cinderella Cakes (For Children's Parties)

Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking-powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing. Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour in which the baking-powder should be mixed. Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for about eighteen minutes. When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when cold, cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces, and dip each one into the hot icing; afterwards removing the toothpick, of course.

Maria Parloa.

Ginger Cookies

Fairy Ginger Cookies

One cupful of butter, two cupfuls of sugar, one cupful of milk, four cupfuls of flour, one-third teaspoonful of soda, one tablespoonful of ginger. Beat the butter to a cream; add the sugar, gradually, and when light, the ginger and the milk in which the soda has been dissolved, and finally the flour. Turn baking pans upside down and wipe the bottoms very clean. Butter them and spread the cake very thin upon them. Bake in a moderate oven until brown. While still hot cut into squares and slip from the pan. Keep in a tin box. Remember to spread it as thin as a wafer and cut it the instant it is taken from the oven. J. I. C.

Ginger Cookies (In Print For The First Time)

Two cupfuls of dark molasses, one cupful of white sugar, one cupful of melted lard and butter, one cupful of hot water, two eggs, one heaping teaspoonful of soda, one rounding teaspoonful of salt, one rounding tea-spoonful of ginger and one rounding teaspoonful of cinnamon. Beat together molasses, sugar and shortening, then add the eggs and two cupfuls of flour, or enough for a thick batter. Then stir in the salt and spices; then add hot water into which has been stirred the soda and beat smooth. Now stir in sufficient flour for stiff batter and let stand as long as convenient; all night is not too long. Roll as soft as possible, lay aside the trimmings of each fresh batch until all has been rolled once; put them all together and roll out. The softer the dough the better the cookies.

Mrs. H. P. Crandall.

Ginger Cookies - No. 2

One cupful of shortening, one cupful of molasses, one cupful of sugar, one-half cupful of hot water. Use one teaspoonful of soda, salt, cinnamon and ginger. Bake them. Mrs. E. Carroll.

Ginger Cookies - No. 3

One cupful of sugar, one cupful of lard, one cupful of molasses, one-half cupful of hot water, one teaspoonful of soda, flour to roll out, and ginger to taste, usually about a tablespoonful. Mrs. A. Forester.

Chocolate Eclairs

Into a granite-ware saucepan put one-half pint of milk, two well-rounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. When this boils up, add one-half pint of sifted flour and cook for two minutes, beating well with a wooden or granite spoon. It will be smooth and velvety at the end of that time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat vigorously for about fifteen minutes. Try a small bit of the paste in the oven, if it rises in the form of a hollow ball the paste is beaten enough, whereas, if it does not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag, and press out on buttered pans, having each eclair nearly three inches long. There should be eighteen, and they must be at least two inches apart, as they swell in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from the oven and while they are still warm coat them with chocolate. When cold, cut open on the side, and fill with either of the following described preparations:

Filling No. I

Mix in a bowl one-half pint of rich cream, one tea-spoonful of vanillaand four tablespoonfuls of sugar. Place the bowl in a pan of ice-water and beat the cream until light and firm, using either an egg-beater or a whisk.

Filling No. 2

Put one-half pint of milk in the double boiler and place on the fire. Beat together until very light one level tablespoonful of flour, one-half cupful of sugar and one egg; when the milk boils, stir in this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cold flavor with one teaspoonful of vanilla.

Icing For Eclairs

Put in a small granite-ware pan one-half pint of sugar and five tablespoonfuls of cold water. Stir until the sugar is partially melted and then place on the stove, stirring for one-half minute. Take out the spoon, and watch the sugar closely. As soon as it boils take instantly from the fire and pour upon a meat platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of chocolate and put it on the fire in a pan of boiling water. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. Add the melted chocolate quickly and continue stirring until the mixture is thick. Put it in a small saucepan and place on the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a skewer into the side of an eclair and dip the top in the hot chocolate. Place on a plate and continue until all the eclairs are "glaced." They will dry quickly. Do not stir the sugar after the first one-half minute and do not scrape the sugar from the saucepan into the platter. All the directions must be strictly followed. Maria Parloa.