1 medium sponge cake, or 2 dozen lady fingers, 1 1/2 cakes sweet chocolate, 3 tbsp. sugar, 3 tbsp. water, 4 egg yolks, 4 egg whites, 1 tsp. vanilla, 1/2 pint whipping cream.

Cut cake in strips if sponge cake is used and line bottom and sides of deep pan, first lining with wax paper. Melt the chocolate in double boiler, add sugar, water and beaten egg yolks. Cook until smooth, stirring constantly. When cool, add the well-beaten egg whites. Pour one half of this filling over the pieces of sponge cake. Add another layer of cake, pour over it rest of chocolate filling and cover with more sponge cake. Place in ice box for 12 hours or more. When ready to serve, turn out on plate and cover with whipped cream, sweetened with 1/4 cup powdered sugar and 1/2 tsp. vanilla. - Mrs. W. F. Struebing.

Ice Box Cake

1 dozen Lady Fingers or Sponge Cake, 2 cakes of German Sweet Chocolate (large size), 4 eggs, 3 tbsp. powd. sugar, 2 tbsp. hot water, 1 tsp. vanilla, Melt chocolate, add water and sugar, and the beaten yolks of eggs, fold in the beaten whites. Line a pan with wax paper and place a layer of Lady Fingers, then chocolate mixture; add another layer of Lady Fingers, again covering with chocolate. Set in ice box 24 hrs. and when ready to serve turn out of pan and slice.

- Mi- Ella Scovill.

Ice Box Cake

3 doz. lady fingers, 1/2 lb. unsalted butter, 1 cup sugar, 2 eggs, 1 lemon, 1/2 pint whipped cream.

Cream the butter and sugar, add the eggs, and cream again. Then add the juice and grated rind of the lemon, and cream altogether. Place a layer of lady fingers in a square pan or dish, spread with the filling, then another layer and cover with filling. Set in ice box at least 24 hours. Serve with whipped cream.

- Mrs. C. A. Klein.

Ice Box Cake

4 doz. Lady Fingers, 1 lb. German Sweet Chocolate, 1/2 cup sugar, 4 eggs, 15 tbsp. water.

Place the chocolate and water in double boiler until melted. Pour over the beaten egg yolks, (into which the sugar has been mixed) and fold in the beaten whites. Beat quickly - return to double boiler and allow to thicken. Butter the pan, put in layer of Lady Fingers, then the custard, and so on until used. Serve with whipped cream. Serves 12. - Mrs. M. Smurr.