CREAM PUFFS.
One pint of flour, one large pint of water, one-half pound of melted butter; let the butter stand a few moments till the salt settles to the bottom; eight eggs, grated rind of half a lemon. Set the butter and water on the stove to boil; when it boils add the flour and stir quickly till it comes off from the dish; let it cool, then beat the eggs in one at a time. Drop from the spoon on buttered pans, not too near together. Bake in a quick oven. Sprinkle the puffs with powdered sugar and fill with cream. This will make forty-five puffs. — Mrs. Werner.
CHOCOLATE ICING.
One tablespoon melted chocolate. One and a half cups sugar boiled to a syrup in two tablespoons water. Add to this while hot the whites of two eggs, and then stir in chocolate.
JELLY OR CHOCOLATE LAYER CAKE.
Four eggs, half cup sugar, half a cup of flour, in which a teaspoon of baking powder has been well mixed, pinch of salt, half cup of milk or cream put in the last thing. — Mrs. Werner.