Six little cooks

Meringue for the same. Beat the whites of the two eggs very light with one and a half cups powdered sugar; six tablespoonfuls grated chocolate, two teaspoonfuls vanilla. Put the meringue on while the cake is hot, and leave it in the pan to cool. " I don't see how any one can judge of what a ' cupfull ' is, Aunt Jane," said Rose, " cups are of such different sizes. Papa's coffee-cup is a perfect monster, and mamma's tea-cup is a mite, small enough for a fairy." " Kitchen cups are not apt to vary much in size," replied Aunt Jane, " and those are what are taken as a measure. If there is a great difference, we should choose one of a medium size. Then, you must remember, that when there are several things measured in cups, they will be proportioned to one another; so if you find after one experiment that your cake has not enough eggs in proportion to the other ingredients, you will know that your cups are too large; if the egg is too predominating, it will be because the cups are too small; so you will soon learn the happy medium." " Besides," said Edith, " I suppose every little girl will have some grown person to show her about these things the first time, and then, after that she can remember. Won't you give us some more receipts, Mrs. King?' " Here they are," said Aunt Jane. " The next is ' No. 6 — SPONGE CAKE. Ten eggs, three cups flour, three of sugar, juice and rind of one lemon, half a tea-cupful cold water. Beat the eggs separately, then add sugar and lemon to the yolks, then the whites, and lastly, sift in the flour. A teaspoonful of baking-powder, dissolved in half a cup of cold water, is thought by many to be an improvement. No. 7 — BOILED CUSTARD. One quart milk, six eggs, two teaspoonfuls vanilla extract; sweeten to taste. " That's another thing I am sure would drive me distracted," said Grace. " How can you know that sugar enough for your taste would be enough for anybody else's?" " Only by practice, my dear," answered her aunt. " The amount of sugar some people require in custards and sauces is really sickish to others, and each cook must consult the wishes of her own family. But now let us go on to " No. 8 — MOCK SPONGE CAKE. Six eggs, beaten one minute, whites and yolks together, three cups sugar, beaten with the eggs for five minutes, one cup cold water, three teaspoonfuls baking powder, rind and juice of one lemon, nearly three cups flour. No. 9 — TIPSY-CAKE. Take either kind of sponge-cake, cut it into oblong pieces, stick it full of blanched almonds cut into slices, pour over it as much wine as it will absorb, lay it in a glass bowl (if you have one), and pour over it the boiled custard for which the receipt is given above. No. 10 — SOFT CUSTARD. One quart milk, one tablespooniul corn-starch, two teaspoonfuls vanilla, five ounces sugar, three eggs, a pinch salt. " There's an exact amount of sugar," observed Edith. " That is taken from Mrs. Miller's receipt-book," said Aunt Jane, " and she is always exact about everything, but I think these will do for to-day, and you may come in to-morrow, as soon as Rhoda's dinner dishes are out of the way."