30 Lady fingers. 1/2 lb. sweet chocolate. 1/2 pt. cream, whipped. 2 1/2 tablespoons water. 4 eggs (separated). 3 tablespoons sugar.

Line the sides and bottom of small form with lady fingers. For filling, melt chocolate in double boiler, add sugar and water with the yolks of eggs well beaten. Cook slowly until thick and smooth, stirring constantly. When cool add the stiffly beaten whites of eggs. Cover lady fingers with a layer of this filling, on top of this another layer of lady fingers, again some of the filling, with lady fingers on top. Place in ice-box 12 hours or more and when ready to serve remove to cake platter, cover with whipped cream, adding 1/4 cup powdered sugar and 1/2 teaspoon vanilla. Decorate with pistachio nuts or cut candied cherries.

Mrs. E. I. Chase.