The new practical housekeeping

For Vanilla Eclairs fill with first filling given with tablespoon Vanilla Sugar added. Additional varieties may be made by using different creams for filling, the latter giving the name to the eclair. Xebec Cake. — — Cream one and two-thirds pints sugar and scant half pint butter, add half nutmeg (grated), prepared Lemon Juice of one lemon, one gill cream or rich milk and well frothed whites of seveti eggs, alternated with two pints and a half flour sifted with three teaspoons baking powder, a little of each at a time. Lastly add a cocoanut finely grated and bake in jelly pans. For 'filling beat whites of four eggs with two-thirds pint pulverized sugar, add an almond paste made by rubbing in a mortar one pound shelled and blanched almonds (reserving thirty for top) with two teaspoons rose-water. Spread on layers, ice the top and dot it with the almonds cut lengthwise in thin slices. Xenophon Cake. — — One cup sugar, half each of butter and milk, whites of four eggs, scant two cups flour, flavor with vanilla: two teaspoons baking powder. Stir flour in last very lightly. Bake in layers and when cold spread with 'this filling ; scant pound shelled almonds, blanched and pounded in a mortar (or a bowl may be used with the potato-masher J, half cup thick sour cream, juice of half a lemon, make very sweet. Mix and let stand in cold place one hour before using. Delicious but must be eaten the day it is made. Cookies and. Jumbles. Sift before measuring all flour used in mixing and rolling, and Bake in a quick oven. A nice " finishing touch " can be given by sprinkling them with granulated sugar or seeds, and rolling over lightly with the rolling pin, then cutting out and press- ■ ing a wholeraisinin the center of each; or, when done a very light brown, brush over while still hot with a small bristle brush called a pastry brush, and kept for snch purposes, or a soft bit of rag dipped in a thick syrup of Sugar and water, or the roll glaze made of yolk of one egg, itfl bulk in water and quarter teaspoon sugar ; sprinkle with currants, cocoa-nut, or any seed preferred, and I return to the oven a moment. Seed cookies may be made by adding one (MBUBUM crt.B««. tablespoon caraway seeds to any of the following recipes. Flour should never he used for any purpose without sifting, so it is well to always have a large covered can or bucket full of sifted flour in the pantry. Bachelor'a Buttoaa. — Mix two ounces butter, three of sugar, five of flour ; to this add two ounces sugar mixed with one egg ; flavor to taste. Roll in hand to size of a large nut, then roll in sugar, place on tins with buttered paper and bake lightly. Chocolate Cookies. — Three-fourths cake chocolate, two cupa white sugar, one of butter, one-half cup cold water, two eggs, one teaspoon soda, flour to roll. To finish nicely ice the tops. COOKIES AND JUMBLES. 88 Cream Cookies. — One cup each sour cream and sugar, one egg, one level teaspoon soda, nutmeg; mix as soft as can be handled, roll' thin and bake quickly. EggleBB Cookies, — ^Two cups sugar, one each mil^ and butter, half teaspoon each nutmeg and soda, flour to rolL