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Lace Cakes

One cup rolled oats; one egg; one-half cup of light brown sugar; tablespoon of soft butter; little salt and vanilla. Add the sugar to the beaten egg and then mix other ingredients and add. Drop in spoonfuls on greased baking-sheet and spread very thin. Bake in moderate oven.

HERMITS-One half cup butter; one-half cup of sugar; two eggs; one teaspoon each of all kinds of spice; one tablespoon molasses; one cup of chopped raisins and one-half teaspoon of soda dissolved in a little water; mix up quite stiff and roll. CREAM PUFFS AND ÉCLAIRS-Place in a saucepan one cup boiling water and two tablespoons of butter; bring to a boil and stir in thoroughly one cup of flour. Remove from the fire, let the mixture cool slightly and add the eggs one at at time, beating in each one for some time before adding the next. Drop by spoonfuls on a buttered pan about two inches apart, shaping into a circular form and having the batter a little higher in the center. Bake one-half hour in a moderate oven.

When done, cool and split partially with a sharp knife. Fill with Cream Filling. See chapter on Cake Fillings and Frostings. CHOCOLATE, COFFEE AND VANILLA ÉCLAIRS-Make the preceding cream cake mixture and press it through a pastry bag on to a buttered tin forming strips three and one-half inches long and one inch wide. Keep the strips a little distance apart. Bake as before; partially split lengthwise, and fill with Cream Filling. Frost the top half of the éclairs by dipping them into boiled frosting, flavored with chocolate, vanilla or coffee.