Melt the chocolate in a stewpan with a tablespoonful of milk, and mix it with the sugar. When cool, stir in the whites, which have been well beaten, and use. ELEANOR’S CAKES ¼ cup of butter. ½ cup of sugar. ¼ cup of milk. 1 egg. 1 cup of flour. 1 teaspoonful of baking-powder. ½ teaspoonful of vanilla. Rub the butter and sugar to a cream, beat the egg light without separating, and put it in next; then the milk, a little at a time; mix the baking-powder with the flour and stir in, and last the vanilla. Bake in small scalloped tins, and fill each one only half-full. GRANDMOTHER’S LITTLE FEATHER CAKE 1 cup sugar. 2 tablespoonfuls soft butter. 1 egg. ½ cup milk and water mixed. 1½ cups sifted flour. 1 teaspoonful baking-powder. Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking-powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, the cake will always be heavy. Bake this in a buttered biscuit-tin, and cut in squares when cold. It is nice covered with caramel or chocolate icing. DOMINO CAKE Make this feather cake and pour it into two pans, so that the bottom shall be just covered, and bake it quickly. When it is done, take it out of the pans and ice it, and while the icing is still a little soft, mark it off into dominoes. When it is entirely cold, cut these out, and with a clean paint-brush paint little round spots on them with a little melted chocolate, to exactly represent the real dominoes. It is fun to play a game with these at a tea-party, and eat them up afterwards. MARGARET’S OWN CAKE Margaret’s mother named this cake for her, because she liked so much to make it and to eat it. It is very nice cake for little girls. 5 eggs. 1 cup of granulated sugar. 1 cup of flour. 1 pinch of salt. ½ teaspoonful of lemon juice, or vanilla. Separate the eggs, and beat the yolks very light and foamy; then put in the sugar, which you have sifted, a little at a time, and the flour in the same way; but put them in in turn--first sugar, then flour, and so on. Then put in the flavouring, and last fold in the whites of the eggs, beaten very stiff. Bake in a buttered pan. SPONGE CAKE Take four eggs, their weight in castor sugar, and the weight of two in flour. Separate the yolks from the whites. Beat the yolks lightly, gradually add sugar, then add the whites, which have been beaten stiffly, and lastly the flour and a few drops of essence of lemon. Bake in a moderate oven for one hour. BRANDY SNAPS ¼ lb. flour. ¼ lb. butter. ½ lb. castor sugar. 3 oz. best treacle. 1 teaspoonful ground ginger. Little juice of lemon. The butter and the treacle to be made warm in the oven; then put the sugar and flour, ground ginger and lemon to it, and stir till smooth.