The national course in home economics

(Especially appropriate for chocolataires and afternoon teas.) Cover three large baking-pans with paper that has been well-oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous one-half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred. Miss Parloa. CHOCOLATE WAFERS. (For receptions and chocolataires.) Grate four ounces of chocolate and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and baking-powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of one-half of a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about one-half of an inch thick. Bake in a moderate oven for one-half of an hour. When the cake is cool, spread a thin layer of currant jelly over one sheet, and place the other sheet on this. Ice with vanilla icing, and when this hardens, cut in squares. It is particularly nice to serve with ice-cream. Maria Parloa. ENTIRE WHEAT CRACKERS. Mix fresh-ground wheat-meal with pure soft water into a stiff dough. Roll out and cut the mass into thin crackers, not quite as thick as the Boston cracker of the shops, but larger in circumference, and bake in a brick oven. Be very cautious and not over-cook or burn them. Mrs. Jane Pape. SWEET CRACKERS. One cup of lard, one and one-half cups of sugar, two eggs well beaten, one pint of sweet milk, five cents' worth of the oil of lemon and three tablespoonfuls of baking ammonia. Mix lard and sugar together, put in the eggs and milk, ammonia and lemon, and make a stiff dough. Roll thin as pie-crust, cut in squares and stick with a stiff dough. Better after ammonia evaporates a few hours. These crackers keep for months if desired. Have the druggist pulverize the ammonia. Miss Estella Lane. OATMEAL CAKE. Mix fine oatmeal into a stiff dough with milk-warm water; roll \\ to the thinness almost of a wafer; bake on a griddle or iron plate placed over a slow fire for three or four minutes; then place it on edge before the fire to harden. This will be good for months if kept in a dry place. Like hard crackers, it is an excellent article to exercise sedentary teeth upon. Mrs. H. Hines. HASTY TEA CAKE.