Chocolate Éclairs.
- 4 eggs.
- The weight of the eggs in sugar.
- Half their weight in flour.
- ¼ teaspoonful soda, }
- ½ teaspoonful cream-tartar,} sifted well with the flour.
If you bake these often, it will be worth your while to have made at the tinner’s a set of small tins, about five inches long and two wide, round at the bottom, and kept firm by strips of tin connecting them. If you cannot get these, tack stiff writing-paper into the same shape, stitching each of the little canoes to its neighbor after the manner of a pontoon bridge. Have these made and buttered before you mix the cake; put a spoonful of batter in each, and bake in a steady oven. When nearly cold, cover the rounded side with a caramel icing, made according to the foregoing receipt.
These little cakes are popular favorites, and with a little practice can be easily and quickly made.
Ellie’s Cake. ✠
- 1 cup of sugar.
- ½ cup of butter.
- 3 eggs.
- ½ cup sweet milk.
- 2½ cups prepared flour.
Bake in jelly-cake tins, and fill with jelly or chocolate. A simple and excellent cake.
Sponge Cake.
- 1 teacup powdered sugar.
- 3 eggs.
- ½ teaspoonful cream-tartar.
- ¼ teaspoonful soda.
- 1 teacupful flour.
Flavor with lemon—half the juice and half the rind of one. Bake twenty minutes in shallow tins.