add the cinnamon and vanilla, and pour slowly over the stiffly beaten
whites of eggs. Pour at once into a pudding mould, and put away in a
cold place to harden. Serve with plain cream.--_Mabel Richards Dulon._


CHOCOLATE FUDGE WITH FRUIT

Two cups of sugar, one-half cup of milk, one-half cup of molasses,
one-half cup of butter; mix all together and boil seven minutes; add
one-half cup of Baker's Chocolate and boil seven minutes longer. Then
add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half
a cup of English walnuts and one teaspoonful of vanilla.


CHOCOLATE MACAROONS

Stir to a paste whites of seven eggs, three-fourths a pound of sifted
sugar, one-half a pound of almonds pounded very fine, and two ounces of
grated Baker's Chocolate. Have ready wafer paper cut round, on which lay
pieces of the mixture rolled to fit the wafer. Press one-half a blanched
almond on each macaroon and bake in a moderate oven.


PETITS FOUR

Bake a simple, light sponge cake in a shallow biscuit tin or dripping
pan, and when cold turn out on the moulding board and cut into small
dominoes or diamonds. They should be about an inch in depth. Split each
one and spread jelly or frosting between the layers, then ice tops and
sides with different tinted icings, pale green flavored with pistachio,