which should not be as cool as for meringue, nor quite so hot as
for sponge cake. If properly made, they are very excellent and but
little labor. Use the yolks for chocolate whips.--_From "Good
Housekeeping."_

COCOA CHARLOTTE (Without Cream)

1 pint of water,
Whites of 2 eggs,
1/2 a teaspoonful of vanilla,
1/2 a cup of sugar,
2 level tablespoonfuls of cornstarch,
1/2 a teaspoonful of cinnamon,
3 tablespoonfuls of cocoa.

Dissolve the cornstarch in a quarter of a cup of cold water, add it to
the pint of boiling water, stir until it thickens, add the sugar and the
cocoa, which have been thoroughly mixed together. Remove from the fire,
add the cinnamon and vanilla, and pour slowly over the stiffly beaten
whites of eggs. Pour at once into a pudding mould, and put away in a
cold place to harden. Serve with plain cream.--_Mabel Richards Dulon._

CHOCOLATE FUDGE WITH FRUIT

Two cups of sugar, one-half cup of milk, one-half cup of molasses,
one-half cup of butter; mix all together and boil seven minutes; add
one-half cup of Baker's Chocolate and boil seven minutes longer. Then
add two tablespoonfuls of figs, two tablespoonfuls of raisins, one-half
a cup of English walnuts and one teaspoonful of vanilla.

CHOCOLATE MACAROONS

Stir to a paste whites of seven eggs, three-fourths a pound of sifted
sugar, one-half a pound of almonds pounded very fine, and two ounces of
grated Baker's Chocolate. Have ready wafer paper cut round, on which lay
pieces of the mixture rolled to fit the wafer. Press one-half a blanched
almond on each macaroon and bake in a moderate oven.

PETITS FOUR

Bake a simple, light sponge cake in a shallow biscuit tin or dripping
pan, and when cold turn out on the moulding board and cut into small
dominoes or diamonds. They should be about an inch in depth. Split each
one and spread jelly or frosting between the layers, then ice tops and
sides with different tinted icings, pale green flavored with pistachio,
pale pink with rose, yellow with orange, white with almond. Little
domino cakes are also pretty. Ice the cakes on top and sides with white
icing, then when hard put on a second layer of chocolate, using _Walter
Baker & Co.'s Unsweetened Chocolate_ and made as for layer cake, dipping
the brush in the melted chocolate to make the spots.

Candied violets, bits of citron cut in fancy shapes, candied cherries
and angelica may all be utilized in making pretty designs