the batter, color another with cochineal, leaving the third white. Put
a little of each into small, round pans or cups, giving a light stir
to each color as you add the next. This will vein the cakes prettily.
Put the white between the pink and green, that the tints may show
better. If you can get pistachio nuts to pound up for the green, the
cakes will be much nicer. Ice on sides and top.

CORNSTARCH CAKES.

One cupful each of butter and sweet milk and half a cup of cornstarch,
two cupfuls each of sugar and flour, the whites of five eggs beaten to
a stiff froth, two teaspoonfuls of cream of tartar and one of soda;
flavor to taste. Bake in gem-tins or patty-pans.

SPONGE DROPS.

Beat to a froth three eggs and one teacup of sugar; stir into this one
heaping coffeecup of flour, in which one teaspoonful of cream of
tartar and half a teaspoonful of saleratus are thoroughly mixed.
Flavor with lemon. Butter tin sheets with washed butter and drop in
teaspoonfuls about three inches apart. Bake instantly in a very quick
oven. Watch closely as they will burn easily. Serve with ice cream.

SAVORY BISCUITS OR LADY FINGERS.

Put nine tablespoonfuls of fine white sugar into a bowl and put the
bowl into hot water to heat the sugar; when the sugar is thoroughly
heated, break nine eggs into the bowl and beat them quickly until they
become a little warm and rather thick; then take the bowl from the
water and continue beating until it is nearly or quite cold; now stir
in lightly nine tablespoonfuls of sifted flour; then with a paper
funnel, or something of the kind, lay this mixture out upon papers, in
biscuits three inches long and half an inch thick, in the form of
fingers; sift sugar over the biscuits and bake them upon tins to a
light brown; when they are done and cold, remove them from the papers,
by wetting them on the back; dry them and they are ready for use. They
are often used in making Charlotte Russe.

PASTRY SANDWICHES.

Puff paste, jam of any kind, the white of an egg, sifted sugar.

Roll the paste out thin; put half of it on a baking sheet or tin, and
spread equally over it apricot, greengage, or any preserve that may be
preferred. Lay over this preserve another thin paste, press the edges
together all round, and mark the paste in lines with a knife on the
surface, to show where to cut it when baked. Bake from twenty minutes
to half an hour; and, a short time before being done, take the pastry
out of the