a spoon lightly cut in the whites, which are first to be beaten to a stiff froth.  Pour the mixture into buttered shallow pans, having it about half an inch thick.  Bake in a moderate oven for half an hour.  When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this.  Ice with vanilla icing; and when this hardens, cut in squares.  It is particularly nice to serve with ice-cream.

CINDERELLA CAKES

Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, half a tumbler of any kind of jelly, and chocolate icing the same as for eclairs.

Separate the eggs, and beat the yolks and sugar together until light.  Beat the whites until light, and then beat them with yolks and sugar and grated chocolate.  Next beat in the lemon juice and water, and finally the flour, in which the baking powder should be mixed.  Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for about eighteen minutes.  When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when cold, cut into little squares and triangular pieces.  Stick a wooden toothpick into each of these pieces and dip each one into the hot icing, afterwards removing the toothpick, of course.

CHOCOLATE ECLAIRS

Into a granite-ware saucepan put half a pint of milk, two well-rounded tablespoonfuls of butter, and one tablespoonful of sugar, and place on the stove.  When this boils up, add half a pint of sifted flour, and cook for two minutes, beating well with a wooden spoon.  It will be smooth and velvety at the end of that time.  Set away to cool; and when cool, beat in four eggs, one at a time.  Beat vigorously for about fifteen minutes.  Try a small bit of the paste in the oven; and if it rises in the form of a hollow ball, the paste is beaten enough; whereas, if it does not, beat a little longer.  Have tin sheets or shallow pans slightly buttered.  Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in diameter.  Place this in the small end of a conical cotton pastry bag.  Put the mixture in the bag, and press out on buttered pans, having each eclair nearly three inches long.  There should be eighteen, and they must be at least two inches apart, as they swell in cooking.  Bake in a moderately hot oven for about twenty-five minutes.  Take from the oven, and while they are still warm coat them with chocolate.  When cold, cut open on the side, and fill with either of the following described preparations:—­

Filling no. 1.—­Mix in a bowl half a pint of rich cream, one teaspoonful of vanilla, and four tablespoonfuls of sugar.  Place the bowl in a pan of ice-water, and beat the cream until light and firm, using either an egg-beater or a whisk.