for some light dish, as mock charlotte. Beat a half cupful of butter to a
cream, add gradually one cupful of sugar. When very, very light, add the
yolks of the eggs and beat for ten or fifteen minutes; then add one cupful
of water, and two and a half cupfuls of flour, sifted with three level
teaspoonfuls of baking powder. Beat thoroughly, and bake in a small round
or square pan.


German Slaw

This will use the yolks of two eggs and any little sour cream that may be
left over. Shred the cabbage and soak it in cold water, changing the
water once or twice. When crisp, wring it perfectly dry in a towel. Beat
the yolks of two eggs, add a half cupful of sour cream, four
tablespoonfuls of vinegar; stir this over the fire until it thickens. Take
from the fire, add a half teaspoonful of salt and a dash of pepper; mix it
with the cabbage and turn it into the serving dish. This quantity of
dressing will be quite sufficient for about one quart of cabbage.


Apple Snow

In making sauce Hollandaise or mayonnaise one always has quite a quantity
of the left-over whites. These may be made into various sponges, or used
for fruit snow. Beat the whites of four or five eggs until light, then
add two level tablespoonfuls of sifted powdered sugar to the white of each
egg and beat until dry and glossy. Grate into this one tart apple, fold it
quickly, float it on a little dish of good milk or cream, and send it at
once to the table. If you have one or two little stale cakes, or a bit of
sponge cake, stale, grate it, dust the top, and if you have just a little