A Little Cook-Book for a Little Girl

Separate the eggs, and beat the yolks very light and foamy ; then put in the sugar which you have sifted, a little at a time, and the flour in the same way, but put them in in turn, first sugar, then flour, and so on. Then put in the flavoring, and last fold in the whites of the eggs, beaten very stiff. Bake in a buttered pan. Sponge Cake 4 eggs. 1 cup powdered sugar. 1 cup sifted flour. 1 level teaspoonful baking-powder. Juice of half a lemon. Separate the yolks and whites of the eggs and beat both very light. Mix the sugar in the yolks and beat again till they are very foamy ; then put in the stiff whites, and last the flour, sifted with baking-powder; then the lemonjuice. Bake in a buttered biscuit-tin. You can frost and put walnut-halves on top. Velvet Cake This is a large cake, baked in a roastingpan ; it is very light and delicious, and none too large for two luncheons, or for a picnic. 6 eggs. 2 cups of sugar. 1 cup of boiling water. 2% cups of flour. 3 teaspoonfuls of baking-powder. Put the yolks of the eggs in a deep bowl and beat two minutes ; then put in the sugar, and beat ten minutes, or fifteen, if you want it per- feet. Put in the water, a little at a time, and next the stiffly beaten whites of the eggs. Mix the baking-powder and flour, and add the flavoring last. This is a queer way to mix the cake, but it is right. Layer Cake 1 cup sugar. % cup water. 2 eggs. 2 teaspoonfuls baking-powder. % cup butter. 9 1/2 cups flour. Teaspoonful vanilla. Rub the butter to a cream in a deep bowl, and put in the sugar a little at a time, and rub this till it, too, creams. Then put in the beaten yolks of the eggs, and then the water. Beat the egg-whites well, and fold in half, then add the flour, in which you have mixed and sifted the baking-powder, and then put in the vanilla and the rest of the eggs. Divide in two layers, or in three if the tins are small, and bake till a light brown. FILLING FOR LAYER CAKES Nut and Raisin Filling Make the rule for plain frosting, and add a half -cup of chopped raisins mixed with half a cup of chopped almonds or English walnuts. Fig Filling Mix a cup of chopped figs with the same frosting. Marshmallow Filling Chop a quarter of a pound of marshmallows ; put them over the teakettle to get soft ; make a plain frosting and beat them in. Maple Filling 2 cups maple syrup. Whites of 2 eggs. Boil the syrup slowly till it makes a thread when you hold it up ; then add it slowly to your beaten egg-whites, beating till cold. Orange Filling 1 cup of powdered sugar. 1 tablespoonful boiling water. Grated rind of 1 orange. 1 tablespoonful orange-juice. Put the sugar in a bowl, add the rind, then the water and juice, and spread at once on the cake. This icing must be very thick when made, and if it seems thin put in more sugar. Caramel Filling 2 cups brown sugar. 1/2 cup cream or milk. Butter the size of an egg. 1/2 teaspoonful vanilla.* Mix all together and cook till it is smooth and thick. Easy Fruit-cake Margaret's Other Aunt begged to have this in the book, because she said it was so simple any little girl could make it, and all the family could help eat it, as they were especially fond of fruit-cake.