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Mocha Cakes

1 cup sifted powdered sugar

1½ cups sifted pastry flour

½ cup strong coffee

2 eggs

⅓ teaspoon salt

1 teaspoon baking-powder

½ cup evaporated milk

Cream the sifted powdered sugar with the beaten egg-yolks; add the coffee and the milk, then the dry ingredients sifted together. Bake in a long shallow pan at 350° for twenty minutes, cut in fancy shapes as desired, cover the top and sides with mocha cream. Finely chopped nuts may be used to cover the sides, giving the effect of French pastries.