CHOCOLATE MACAROONS

Stir to a paste whites of seven eggs, three-fourths a pound of sifted sugar, one-half a pound of almonds pounded very fine, and two ounces of grated Baker’s Chocolate.  Have ready wafer paper cut round, on which lay pieces of the mixture rolled to fit the wafer.  Press one-half a blanched almond on each macaroon and bake in a moderate oven.

PETITS FOUR

Bake a simple, light sponge cake in a shallow biscuit tin or dripping pan, and when cold turn out on the moulding board and cut into small dominoes or diamonds.  They should be about an inch in depth.  Split each one and spread jelly or frosting between the layers, then ice tops and sides with different tinted icings, pale green flavored with pistachio, pale pink with rose, yellow with orange, white with almond.  Little domino cakes are also pretty.  Ice the cakes on top and sides with white icing, then when hard put on a second layer of chocolate, using Walter Baker & Co.’s Unsweetened Chocolate and made as for layer cake, dipping the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries and angelica may all be utilized in making pretty designs in decoration.—­American Housekeeper.

POTATO CAKE

Two cups of white sugar, one cup of butter, one cup of hot mashed potatoes, one cup of chopped walnuts, half a cup of sweet milk, two cups of flour, four eggs well beaten, five teaspoonfuls of melted chocolate, one tablespoonful each of cloves, cinnamon and nutmeg, two teaspoonfuls of baking powder.  Bake in layers and use marshmallow filling.

SPANISH CHOCOLATE CAKE

One cup of sugar, one-half a cup of butter, one-half a cup of sweet milk, three cups of flour, two eggs, one teaspoonful of soda dissolved in hot water.  Put on the stove one cup of milk, one-half a cup of Baker’s Chocolate, grated; stir until dissolved; then stir into it one cup of sugar and the yolk of one egg stirred together; when cool flavor with vanilla.  While this is cooling beat up the first part of the cake and add the chocolate custard.  Bake in layers.  Ice on top and between the layers.

Home Made Candies

Recipes Specially Prepared by Mrs. Janet McKenzie Hill

PEPPERMINTS, CHOCOLATE MINTS, Etc.  (Uncooked Fondant)

[Illustration:  PEPPERMINTS, CHOCOLATE MINTS, ETC.]

    White of 1 egg,
    2 tablespoonfuls of cold water,
    Sifted confectioner’s sugar,
    1/2 teaspoonful of essence of peppermint or a few drops of oil of
        peppermint,
    1 or 2 squares of Baker’s Chocolate,
    Green color paste,
    Pink color paste.