half cup of confectioner's
sugar, three whole eggs added, one at a time, beat these all for twenty
minutes, add one-half pound of chopped nuts, one tablespoon mocha
essence or one square of bitter chocolate melted, or one teaspoon of
vanilla.

Grease a spring form, put two dozen lady fingers around the edge, at the
bottom put one dozen macaroons, then add the filling and let this all
stand for twenty-four hours in ice-box. When ready to serve, pour
one-half pint of cream, whipped, over all and serve.

AUFLAUF

Boil one cup of milk and when boiling stir in quickly one-half cup of
sifted flour and work smooth until all lumps are out and it is the
consistency of soft mashed potatoes. Stir all the while over fire. When
smooth remove from stove and while yet warm break in, one by one, yolks
of three eggs, a pinch of salt, then the beaten whites of three eggs.
Bake in well-buttered hot square pans, in very hot oven, from fifteen to
twenty minutes. Serve as soon as done with jelly or preserves. If batter
is not thick enough a little more flour must be added to the milk.

LEMON PUFFS

Beat the yolks of four eggs until very light, add the stiffly-beaten
whites and then stir in two cups of milk, add a pinch of salt, three
tablespoons of fresh butter melted, and five level tablespoons of flour
that have been wet with a little of the milk from the pint, stir well
together and divide equally between cups. Butter the cups before pouring
in the mixture. Bake in hot oven until brown (generally twenty minutes).
Turn out carefully in the dish in which they are to be served, and pour
over them the following:

LEMON SAUCE

Put on to boil one and one-half cups of water with juice of two lemons,
sweeten to taste, add a few small pieces of cinnamon bark; when boiling
stir in three teaspoons of cornstarch that have been dissolved in a
little cold water. Boil a few minutes, then pour over the well-beaten
yolks of two eggs, stirring all the time. Stir in stiffly-beaten whites
of eggs, and pour over and around puffs when cold. Serve cold.

LEAF PUFFS

Cream one cup of butter until soft, add two cups of sifted flour, mix
well, and add just enough sweet cream to make a nice dough, not too
soft. Roll thin, cut in long strips or squares, bake in long pans in a
moderately hot oven. When light brown, draw to the door of the oven,
sprinkle with powdered sugar and let stand a few minutes longer in the
oven.

SAGO PUDDING WITH STRA