colate. Separate the whites and
yolks of four eggs. Add to the yolks a generous half cupful of powdered
sugar, and beat until light and firm. Add the melted chocolate, and beat
a few minutes longer. Beat the whites of the eggs to a stiff, dry froth.
Measure out three-fourths of a cupful of sifted flour, and stir it and
the whites into the yolks. The whites and flour must be cut in as
lightly as possible, and with very little stirring. Drop the mixture in
teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the
cakes, and bake in a slow oven for about fourteen or fifteen minutes.
The mixture can be shaped like lady fingers, if preferred.

CHOCOLATE WAFERS

Grate four ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and
mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful
each of cinnamon, cloves and baking powder. Separate six eggs. Add one
cupful of powdered sugar to the yolks, and beat until very light; then
add the grated yellow rind and the juice of half a lemon, and beat five
minutes longer. Now add the dry mixture, and with 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 ic