e oven door open for three minutes before putting the meringue
in to bake. Long beating of the whites of eggs and sugar however will
usually make a good, thick and firm meringue.--Contributed.

ENGLISH ORANGE CHEESE CAKES OR TARTS.--One half pound sugar (one cup)
mixed with one fourth pound butter (one half cup) add three eggs,
(reserving white of one); juice of two oranges and grated rind of one;
juice of one lemon. Beat well. Simmer until like honey. Fill baked
patty or tart shells of pie crust. Make a meringue of the stiffly
beaten white of egg and one tablespoon of sugar. Frost the tarts,
sprinkle with sugar and brown in a moderate oven. Serve cold.--Mrs.
Whitehead.

DEVIL'S FOOD CAKE.--One and one half cups of sugar, creamed with one
half cup butter, yolks of three eggs, one half cup milk, one square
chocolate melted in half cup boiling water, two cups flour sifted with
two heaping teaspoons baking powder. Add vanilla and the unbeaten
whites of the three eggs the last thing.--Mrs. T. B. Huff.

BURNT SUGAR CAKE.--One and one half cups sugar creamed with one half
cup butter, yolks of three eggs, one large cup cold water, three large
tablespoons of thick burnt sugar or enough to make a light brown in
color; two cups flour sifted with two heaping teaspoons baking powder.
Add the unbeaten whites of the three eggs and vanilla the last thing.
Frost with boiled frosting to which has been added one tablespoon of
burnt sugar and a half cup broken nut meats.--Mrs. T. B. Huff.

TO MAKE BURNT SUGAR.--Put in a sauce pan one cup sugar and cook,
stirring constantly; the sugar will then form into lumps, then melt and
throw off a thick black smoke. Now take from fire and add three
tablespoons hot water and place on stove and let come to a good boil;
it is then ready to use and can be kept indefinitely.--Mrs. T. B. Huff.

CHOCOLATE FROSTING.--To make a good chocolate frosting make a quantity
of fudge, beating it until very smooth and until it sets. Then add a
teaspoon, or the necessary amount of cream, or milk, until the right
consistency to spread.--Mrs. T. B. Huff.

BAKED FISH.--Large white fish, pike or cat fish are best, but small
fish can also be used. Put in a pan, sprinkle well with salt and pepper
and cover with bits of butter; then pour a little water or milk in the
pan and bake, basting the fish often, and adding more water or milk as
needed. This takes about a half hour to bake in a hot oven. Make a
white gravy of mi