the frosting will dry. Make a horn of stiff white paper
with just a small opening; at the lower end. Put in one spoon of dark
chocolate icing and close the horn at the top, and by pressing out the
icing from the small opening, draw a line of it across the centre of
each cake, and then make dots like those on dominoes. Keep the horn
supplied with the icing.

LADY FINGERS

Beat the yolks of three eggs until light and creamy, add one-quarter
pound of powdered sugar (sifted) and continue beating; add flavoring to
taste, vanilla, lemon juice, grated rind of lemon or orange. To the
whites of the three eggs add one-half saltspoon of salt and beat until
very stiff. Stir in lightly one-half cup of flour and then fold in the
beaten whites very gently. Press the mixture through a pastry tube on a
baking-tin, covered with paper in portions one-half inch wide by four
inches long, or drop on oblong molds; sift a little powdered sugar on
top of each cake, and bake from ten to fifteen minutes in a moderate
oven. Do not let brown. Remove immediately from pan, brush the flat
surface of one cake with white of egg and press the underside of a
second cake upon the first.

JELLY ROLL

Take three eggs creamed with one cup of granulated sugar, one cup of
flour sifted with two teaspoons of baking-powder, add one-half cup of
boiling water. Bake in broad pan--while hot, remove from pan and lay on
cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
with powdered sugar.

ANGEL FOOD

Sift one cup of pastry flour once, then measure and sift three times.
Add a pinch of salt to the whites of eight or nine eggs or just one cup
of whites, beat about one-half, add one-half teaspoon of cream of
tartar, then beat the whites until they will stand of their own weight;
add one and one-fourth cups of sugar, then flour, not by stirring but
folding over and over until thoroughly mixed in; flavor with one-half
teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent
tube pan preferred. Place the cake in an oven that will just warm it
enough through until the batter has raised to the top of the mold, then
increase the heat gradually until the cake is well browned over; if by
pressing the top of the cake with the finger it will spring back without
leaving the imprint of the finger the cake is done through. Great care
should be taken that the oven is not too hot to begin with as the cake
will rise too fast and settle