Perfection in baking

Beat one pint of egg white until stiff, and mix well one pound of powdered sugar, three-fourths of a pound of cake flour, one third of an ounce of cream of tartar, and stir into the snow very lightly; add a little vanilla. With bag and tube lay out on paper. Bake moderately warm; stick two together with cream frosting or jelly, then dip the whole cakes in cream frosting or marshmallow frosting. — 63 — Cinnamon Stars. Four ounces of finely pounded raw almonds, the whites of three eggs; mix to a stiff dough with sufficient powdered sugar and two spoonfuls of cinnamon; cut out with star. Bake slowly and frost on top. Jenny L,ind Slices. Spread a square layer of sponge cake or gold cake half or threefourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar and a little vanilla. Cut the sheet of cake in strips two and one-half inches wide and lay them on flour-dusted paper. With bag and large tube lay strips over the jelly the whole length of the cake. Lay rows close together, then other rows over them, but not so wide, and continue until you have brought it to a point on top. Now dip a sharp knife in water, and cut in slices three inches long. Dust well with sugar and set in the oven to brown. You may brown them and cut in slices afterward if you prefer. Nougaines. You can cut up one or two days' old, or bake a sheet of the orange cresents mixture (Page 52), but it cuts better one day old; cut in slices two inches long by three-fourth o an inch wide ; warm up some fondant icing and throw the slices in, dipping them all over. Cocoanut Nougaines. Dip all over in vanilla flavored fondant or egg icing (thinned down); take out with bon-bon fork and roll all over in tine shredded cocoanut. Crummet Nougaines. Very fine pound cake slices dipped in vanilla fondant icing and rolled in roasted almonds, chopped fine. Printaniere JVoug-a tines. The same, only flavor icing with rose essence and color deep pink. Chocolate Nougaines. Dip like above in chocolate icing and roll in cocoanut. African Nougaines. Cut slices o! one or two days* old gingerbread, dip in chocolate, lay on top of each slice a half almond nut. — 64 — Creme Buttercups. Roil out a sheet of puff paste scraps or good short pie crust, about one-fourth of an inch thick ; spread over one half of it some boiled custard (as for cream puffs); cover with the other half of the paste, which has been pricked with a fork. Wash with egg and sprinkle with coarse sugar ; bake not too quick ; cut with dull scraper or back of knife in small squares. Ceylon Buttercups. Proceed the same as above. For filling use a stiff vanilla water icing mixed with cocanut. Emily Washington Buttercups. VERY FINE. Proceed same as above. For filling mix three-fourths of a pound of crumbs, one-half pound of melted butter, one quart of molasses, three-fourths of a quart of milk or sour cream, one-half ounce saleratus; then add two eggs, one-half pound of currants, one-half pound of citron. lemon, vanilla, cinnamon; thicken with flour, not very stiff; when baked cover with rum icing. A variety of other cups can be made with different fillings. General Rules. The addition of a little granulated sugar makes macaroons crack better.