en covered with chocolate fondant makes
a delicious filling for layer cake. This caramel filling with nuts is
especially nice on Devil's Food or dark chocolate. Brown sugar caramel
is made likewise using half granulated and half brown sugar for the
fondant.--Mrs. Whitehead.

MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.--Steam one pound of
marsh mallows with one pint of milk, and beat into this half a pint of
whipped cream and one half cup chopped nuts. Flavor with vanilla and
spread between layers of Angel Food or sponge cake. May cover this
filling with melted chocolate icing, also if liked.--Contributed.

Cookies, Drop Cakes and Doughnuts

"Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!
Stir, stir, stir, in the froth of yellow and white
For well she knows how the story goes
Of a small boy's appetite."--J. W. Foley.

GERMAN CHRISTMAS COOKIES.--There are many different kinds and I will
give you the names of them just as they are called in German as some
names cannot be well translated into English language. The first will
be Springelie. One pound of sugar, one pound of flour, four eggs,
butter the size of a walnut and one half teaspoon of baking powder.
Beat sugar and butter, and eggs one at a time, beating for fifteen
minutes, then add flour with baking powder, now roll and cut, sprinkle
baking board with flour and anise seeds, and lay cookies on that until
next morning, then bake in a moderate oven a light yellow.

WEISSE PFEFFER NUSSE.--One pound of flour, one pound of sugar, four
large eggs, three ounces of citron, the grated rind of one lemon, one
nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one
teaspoon of baking powder. Eggs, sugar, baking powder and spices must
be well beaten, then mix with flour and citron; roll and cut and let
lay over night or form into little balls and bake until they become dry
inside.

EIER KRANZE.--One pound of flour, one pound of butter, one fourth pound
of sugar, the yolks of six hard boiled eggs, one half cupful of brandy.
Rub the boiled yolks and mix with the flour and butter, (which have
been rubbed smooth together like pie crust) then sugar is added and the
grated yolks of hard boiled eggs; then add brandy. Roll and cut with
doughnut cutter, brush with beaten egg and sprinkle with sugar,
cinnamon and chopped almond. Bake in hot oven.

BAISORS OR KISSES.--Beat the