Hermits

8 eggs.

1 cupful butter.

1½ cupfuls of brown sugar. 1 cupful chopped raisins.

2 tablespoonfuls of mixed spices. Flour to roll. Cut out like cookies.

Love Cakes

3 eggs. 6 tablespoonfuls sugar. 6 heaping tablespoonfuls flour.

Pinch of salt.

Flavor with rose-water, or mace. Drop on buttered tins by the spoonful, two inches apart. Sprinkle thickly with white sugar before baking. Nice among mixed cakes for company.

Snow Drops

1 cupful butter. Whites of 5 eggs. 3 cupfuls flour.

2 cupfuls sugar.

1 teacupful sweet milk.

1/3 teaspoonful soda.

¾ tesspoonful of cream-tartar.

Flavor with vanilla. Bake in gem pans, or small round fluted tins. Nice with ice-cream.

Sponge Drops

3 eggs beaten with 1 cupful sugar.

1 heaping cupful flour sifted with 1 teaspoonful cream-tartar . and ½ teaspoonful soda.

Flavor with lemon. Cover a dripping pan with buttered paper; drop in spoonfuls three inches apart. Serve with ice-cream.

Sweet Wafers

6 eggs. 1 pint flour.

2 tablespoonfuls melted butter.

1 cupful milk. 1½ cupfuls powdered sugar.

1 teaspoonful nutmeg. Beat whites and yolks separately. Bub the butter and sugar together, and work in first the yolks, then the milk, then the flour and whites. Bake quickly as possible in well buttered wafer irons. browning as little as possible. They may be spread in thin cakes upon a buttered dripping pan in the absence of wafer irons. Boll them while hot upon a small smooth round stick. Slip this out carefully when the cake takes the right shape. Powder with white sugar. They hake quickly and must be rolled as soon as baked. They are very nice with mixed cakes, and look well among fancy cakes in a basket. Flavor to taste.

Horns Of Plenty

2 tablespoonfuls powdered sugar.

1 tablespoonful (heaping) flour.

1 egg. Beat thoroughly with an egg beater until air bubbles rise all through it. Have the pan warmed and buttered. Take a teaspoon-ful at a time. Spread out. Bake quickly; five minutes ought to be sufficient. Carefully roll them into horns or cones. They must not dry on the edges or they will not roll. When cold fill with whipped cream, chocolate filling or any kind of jelly.

Cornucopias

3 eggs.

1 cupful flour.

1 cupful sugar.

2 tablespoonfuls cold water.

Beat well together. Put 1 tablespoonful of the mixture in buttered tins six inches across and one inch deep. Bake in a moderate oven. While hot lap the edges together to form a cornucopia and hold in shape until cool. This recipe will make 12. Fill with the following cream:

Cream

1 cupful cream. ½ cupful sugar.

White of 1 egg beaten.

Flavor to suit. Beat all to a foam, or use Chocolate Filling.

Chocolate Finger Cakes

Take any recipe for sponge cake. Drop the batter on a buttered pan, 1 spoonful at a time. Form each one long and narrow and do not let them touch. A better way is to squeeze the batter through a cone of writing paper with a little of the end cut off. Put the flat sides together by pairs. Spread between them the following filling:

Filling

1 square Baker's chocolate.

2 tablespoonfuls hot water.

¼ cupful sugar. 1 egg.

Dissolve the chocolate in the hot water. Add the sugar and egg well beaten. Set on the stove to thicken; spread while warm. Nice for a party. Very nice -with ice-cream.

Lady Fingers

¾ cupful sugar. Yolks of .4 eggs.

Beat until perfectly smooth. Whisk the whites of the eggs and add; sift in ¾ cupful of flour. Flavor with lemon. Put buttered paper in a dripping-pan. Roll the. paste out lightly on a baking-board thickly sprinkled with sugar. Cut in narrow strips four inches long, bake quickly; if not stiff enough to roll add more flour. Or, by omitting some of the flour, the resulting batter can be pressed through a funnel of writing-paper in long narrow cakes, leaving room for them to spread. These are nice for Charlotte Russe. For tea put together in pairs, pressing the flat surfaces together. A little jelly may be spread between.

Tea Cakes

½ cupful butter. ½ cupful sour milk. 1 egg, if convenient.

1 cupful sugar. 1/3 teaspoonful soda. Flavor or spice to suit.

Flour sufficient to roll out. Cut with a large-sized cutter in cakes, ¾ inch thick. Bake. Serve warm. If in haste, stir up with flour to the thickness of Graham Gems and bake in gem-irons or muffin-rings. Set in a buttered dripping-pan.