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 éclairs.