Six little cooks

" Oh, that's old-fashioned sponge-cake. Hardly any one makes it so now, but it can't be denied that it is the most elegant and exact way, and can not fail if your materials are good and your oven just right You may as well write it down." No. 123 — NE PLUS ULTRA SPONGE CAKE. Ten eggs, their weight in sugar, half their weight in flour, juice and rind of a lemon. " Why is that any better than weighing things by the pound, Aunt Jane? " " On account of the difference in the size of eggs. If they happen to be small, your cake may be rather plain; if they are uncommonly large it will be stiff and eggy. Using them as a measure of weight keeps every thing in its due proportion." " I should like to try it some time, just for fan," said Grace. " So you shall. Of course the eggs are beaten separately, and very light ; the sugar goes with the yolks after they are thoroughly beaten, and is beaten again with them; then beat in the lemon juice and peel, next the sifted flour, and last of all the stiff whites. After they go in, beat just enough to mix them, and bake immediately." Rhoda did not get back until rather late, and was well pleased to find her dessert already prepared. " I was thinking Pd have to put you off with a minute pudding or some Jenny Linds," said she. " Oh, what are they? give us the receipts!" cried Grace, pulling out her note book and writing down No. 124 — MINUTE PUDDING. Boil a pint of milk with half a teaspoonful of salt. As soon as the milk begins to rise, stir in one pint of flour. When it is thoroughly mixed it is ready to serve. " But the best part of it is the sauce," said Ehoda. No. 125 — LEMON SAUCE. One large cup sugar and small half cup butter creamed together, one well-beaten egg stirred in, all the juice and half the grated peel of a lemon, a small teaspoonful nutmeg; beat hard ten minutes, and add three tablespoonfuls boiling water, one at a time. Heat the sauce over steam, but don't boil it. " You have to make the sauce first, and then keep it hot over the steam of the tea-kettle," said Rhoda, " 'cause the pudding must be served the minute it's done." " Now for the Jenny Linds," said Grace. No. 126 — JENNY LINDS. One tumblerful milk and the same of flour, half a teaspoonful salt and one egg. When the egg is well beaten stir in half the milk, then salt and flour, and beat all together; then add the rest of the milk. Bake in pattypans and serve with No. 127 — JELLY SAUCE. Half a cup currant jelly, two tablespoonfuls melted butter, the juice and half the grated peel of a lemon, half a teaspoonful nutmeg, one tablespoonful powdered sugar, two glasses wine. Beat the jelly to a smooth batter, then add gradually the butter, lemon and nutmeg; beat hard, then add sugar, and lastly wine. Keep warm, and also well covered, to prevent the escape of the flavor. " That's very rich sauce," observed Amy. " Yes, too rich for frequent use. When we make dumplings I'll give you the receipts lor some plainer ones.' TENTH DAY. "We are going to have company to tea to-morrow evening," said Mrs. Yernon one morning. " Have you girls a mind to get us up something nice? " " Yes, indeed, Mamma. What shall we make?':