of cinnamon and add the
stiff-beaten whites of the eggs. Lastly, stir in two cups of
huckleberries which have been carefully picked over and well dredged
with flour. Be careful in stirring in the huckleberries that you do not
bruise them. You will find a wooden spoon the best for this purpose, the
edges not being so sharp. Bake in a moderately hot oven; try with a
straw, if it comes out clean, your cake is baked. This will keep fresh
for a long while.

CREAM PUFFS

One cup of hot water, one-half cup of butter; boil together, and while
boiling stir in one cup of sifted flour dry; take from the stove and
stir to a thin paste, and after this cools add three eggs unbeaten, and
stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
tin and bake in a quick oven twenty-five minutes, opening the oven door
no oftener than is absolutely necessary, and being careful that they do
not touch each other in the pan. This amount will make twelve puffs.
Cream for puffs: one cup of milk, one cup of sugar, one egg, three
tablespoons of flour, vanilla to flavor. Stir the flour in a little of
the milk; boil the rest, turn this in and stir until the whole thickens.
When both this and the puffs are cool open the puff a little way with a
sharp knife and fill them with the cream.

CHOCOLATE ECLAIRS

To make eclairs spread the batter, prepared as in foregoing recipe, in
long ovals and when done cover with plain or chocolate frosting, as
follows: Boil one cup of brown sugar with one-half cup of molasses, one
tablespoon of butter and two tablespoons of flour. Boil for one-half
hour, then stir in one-fourth pound of grated chocolate wet in
one-fourth cup of sweet milk and boil until it hardens on the spoon.
Flavor with vanilla. Spread this upon the eclairs.

DOBOS TORTE

Cream yolks of six eggs with one-half pound of powdered sugar; add
three-fourths cup of flour sifted three times; then add beaten whites of
six eggs lightly and carefully into the mixture. Butter pie plates on
under side and sprinkle with flour lightly over the butter and spread
the mixture very thin. This amount makes one cake of twelve layers.
Remove layers at once with a spatula.

*Filling.*--Cream one-half pound of sweet butter and put on ice
immediately; take one-half pound of sweet chocolate and break it into a
cup of strong liquid coffee; add one-half pound of granulated sugar and
let it boil until you can pull it almost like candy; remove from