Eclairs

Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.

Fill with Cream, Chocolate, Coffee, or Strawberry Filling, and brush tops with melted Fondant, Chocolate Frosting, or Confectioner's Frosting.

Lady Fingers

6 eggs.

¾ cup powdered sugar.

1 cup flour grated rind 1 lemon ⅛ teaspoon salt powdered sugar.

1 tablespoon lemon juice.

Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. Sprinkle thickly with powdered sugar.

Bake twelve minutes in a moderately hot oven.

Sponge Drops

Use rule for Lady Fingers. Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet. Sprinkle with powdered sugar and bake as Lady Fingers.

Chocolate Jumbles

½ cup butter.

1 cup sugar.

2 squares Lowney's.

2 eggs.

2 teaspoons baking powder.

2 cups flour and enough more flour.

Premium Chocolate, grated to roll out. 1 tablespoon milk.

CHOCOLATE JUMBLES.

Mix in the order given, toss on to a floured board, and roll to an inch in thickness. Cut out with a doughnut cutter. Just before putting into the oven, dust over with granulated sugar and bake ten minutes

Cornucopias

Shape Wafers as soon as taken from the oven. Fill with Whipped Cream, or Cream Fillings of various flavors.

Chocolate Dominoes

½ cup chopped walnut meats ½ cup chopped figs ½ cup almond paste grated rind of orange.

2 squares Lowney's Premium Chocolate, melted ¼ teaspoon salt orange juice.

Sugar.

Mix the ingredients with enough orange juice to make the mixture of the consistency to spread. Knead on a sugared board. Cut in shape of dominoes, coat with melted chocolate, and decorate with pieces of almonds.

Chocolate Angelettes

4 egg whites.

½ teaspoon cream of tartar.

½ cup sugar.

⅛ teaspoon salt.

4 tablespoons Lowney's Always.

Ready Chocolate Powder ¼ cup flour 1 teaspoon vanilla confectioner's sugar.

Beat whites ; add cream of tartar and sugar, and continue beating. Cut and fold in salt, chocolate, flour. Flavor and drop by spoonfuls on to a buttered sheet; sprinkle with confectioner's sugar and bake in a moderate oven.

Creoles

3 eggs.

1½ cups brown sugar.

¾ cup of flour.

½ teaspoon salt.

1½ cups pecan nut meats.

Few grains cayenne.

Mix all ingredients in bowl; beat well. Fill small buttered fluted tins one half full. Decorate with pecans. Bake twelve to fifteen minutes.

Doughnuts

1¼ cups sugar.

2 egg yolks.

1 egg.

1 teaspoon salt.

1 cup milk 4½ cups flour.

1 teaspoon soda.

2 teaspoons cream of tartar.

Few gratings of nutmeg.

Beat eggs; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible.

Roll to one inch thickness ; cut with doughnut cutter; fry in hot fat, turning often. Drain on brown paper.

Crullers

Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat.

Molasses Drops

⅓ cup butter ⅓ cup boiling water ⅔ cup molasses 1 teaspoon soda.

½ teaspoon salt 1 tablespoon ginger 1 teaspoon cinnamon flour.

Pour boiling water over butter; add remaining ingredients, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes.