Schaum Torte

Whites of 6 eggs 2 cups sugar

1 teaspoon vinegar 1 teaspoon vanilla

Beat the whites dry and stiff, adding the sugar a little at a time and then the vinegar and vanilla, beating constantly. Use a spring form. Grease and pour in about two-thirds of the mixture. Form a circle of the remaining third around the edge of the tin. Bake three-quarters to one hour in a slow oven.

Serve filled with fresh berries covered with whipped cream; or with fruit ice cream, trimmed with whipped cream.

Ice Box Cake

Line the bottom of a melon or spring form with lady fingers, separated and with the curved sides toward the pan. Place the filling on the layer of lady fingers, and arrange in layers until the form is full or the material used up. Finish the top with a few lady fingers laid in spokes from the center. Stand in the icebox for twenty-four hours. When ready to serve, remove the band of the form and serve on the metal bottom on the platter. Cover with sweetened whipped cream and chopped nuts or candied cherries, etc

Filling: Melt one-half pound sweet chocolate in a double boiler, add three tablespoons sugar. Beat yolks of four eggs and stir in three tablespoons water. Cook slowly with the chocolate in the double boiler until the sauce is smooth and thick; stir all the while to make smooth. Cool and add the white beaten stiff. Use this filling as directed above. Such a filling will require two and a half dozen lady fingers.

Cream Puffs

1/2 cup butter 1 cup water 1/2 teaspoon salt

1 cup flour 3 eggs Vanilla

Boil the butter and water in a saucepan. Add the flour and salt and cook for a minute, stirring constantly. Remove from the flame, add the beaten eggs and the vanilla flavor. Stir all the while the eggs are being poured in. Line the baking pan with waxed paper and drop the batter from a big spoon, heaping more dough in the center than on the edges. Bake for half an hour in a hot oven (400 degrees) and cool. Split and fill with whipped cream; sprinkle powdered sugar on the top. Chopped maraschino cherries may be mixed with the whipped cream filling. Custard may also be used.

Brownies

2 cups sugar 4 eggs

1 cup butter

3 squares grated chocolate

1 pound walnut meats,

chopped or broken 1 cup flour Pinch of salt

Cream the sugar and butter. Add the egg yolks, then the grated chocolate and the nuts. Stir and add the flour, salt and the stiffly beaten white. Spread on flat pan and bake in a moderate oven only until they are firm to the touch. Remove from the oven, mark into squares or strips and allow to cool in the pan. This makes a very rich fudge-like cookie

Brownies No. 2:

1 cup sugar 1 egg

1/4 cup shortening

2 squares chocolate

1/2 cup nut meats 1/2 cup flour Salt

This makes a smaller amount of cookies that are not as rich.

Cocoanut Cookies

2 cups shredded cocoanut

1/2 cup sugar

1/4 cup shortening

1 egg

1/2 teaspoon lemon juice

1/2 cup milk

1 1/2 cups pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

Cream the sugar and the shortening. Beat the egg and add. Then stir in the lemon juice, cocoanut and milk.

Sift the flour, salt and baking powder and add to mixture. Drop from a spoon on greased pan. Bake fifteen to twenty minutes in moderate oven (350 degrees F).