add a pound of sifted powdered sugar and mix thoroughly; work to a stiff
yet pliable paste with the unbeaten whites of three eggs (or less),
adding vanilla to flavor. If the paste seems too soft, add more sugar.
Break off in small pieces and roll out about one-fourth of an inch
thick, sprinkling the board and paste with granulated sugar instead of
flour. Cut with a tiny heart-shaped cake cutter (any other small cake
cutter will do), and place on pans oiled just enough to prevent
sticking. Bake in a very moderate oven. When done, they will feel firm
to the touch, a solid crust having formed over the top. They should be
very light, and will loosen easily from the pan after being allowed to
stand a moment to cool. The success of these cakes depends upon the
oven, which should not be as cool as for meringue, nor quite so hot as
for sponge cake. If properly made, they are very excellent and but
little labor. Use the yolks for chocolate whips.--_From "Good
Housekeeping."_


COCOA CHARLOTTE (Without Cream)

1 pint of water,
Whites of 2 eggs,
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.

Dissolve the cornstarch in a quarter of a cup of cold water, add it to
the pint of boiling water, stir until it thickens, add the sugar and the
cocoa, which have been thoroughly mixed together. Remove from the fire,