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Cake Confectionery and Little Sweets: Bake

CHOCOLATE NUT WAFERS Cream together one-half cupful of butter with one cupful of sugar, add two well-beaten eggs, and two squares of grated chocolate melted in one-fourth cupful of hot water. Sift with two-thirds cup of flour one teaspoonful of baking-powder, and a pinch of soda. Pour very thinly over well-greased pans, and sprinkle generously over with chopped nut meats. Bake in a moderate oven, and cut into small squares or diamonds.

LADY FINGERS Beat five eggs up until light, add one-half cupful of powdered sugar and beat up for several minutes; sift in with one cupful of flour one teaspoonful of baking-powder and stir slowly. Place the batter in a pastry bag and run it out through the tube on light brown paper (not buttered), making each cake about a finger in length, and about one-fourth inch wide; be careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven. Place the paper on a damp table and let stand a few moments and the cakes can be readily removed. Stick the cakes together back to back; this will make them round like fingers. If liked a little jelly may be spread between the cakes before putting them together.