Cookery for Little Girls

to a paper or in an extra bowl, and set it aside, ready for use. Next she can measure the even cupful of sugar into the mixing bowl, add an even one-third cupful of butter, and rub together to a creamy mass. If the butter has been standing a while in the kitchen, it will be warm enough to work up nicely. Then she must separate the egg, beating the white stiff and the yolk until it is foaming. Adding the beaten yolk to the butter and sugar, she again stirs thoroughly, and then begins adding--a little at a time--first the milk and then the sifted flour, stirring evenly all the while. Put in the vanilla, the stiffly beaten white of egg, with the currants, mixing as little as possible, and pour out into the greased gem pans. If the oven is right, the baking will take from fifteen to twenty minutes, but if the oven seems too hot, leave the door slightly open for about five minutes. An old-fashioned way of finding out when the cakes are well baked is to try with a new wooden toothpick. If it comes out clean and dry the cakes are done. On removing from the oven, loosen around the bottom edge (the cakes should have shrunk from the sides), and turn on to a bread board. When cold, they can be iced with the following simple icing: [Illustration: TEA CAKES BAKED IN HEART SHAPE] WHITE ICING UNCOOKED Two tablespoonfuls milk or cream, enough confectioner's sugar to make a thick paste and half dozen drops of vanilla. In spreading, if the icing does not go on as smoothly as desired the silver knife used for spreading can occasionally be dipped in a glass of cold water. COCOA ICING When the child has followed this recipe several times successfully, she can then try baking it in two cake tins. When done and cool, she can put the layers together with the same icing, to which, by adding two teaspoonfuls of cocoa, she will have a nice chocolate filling. When the cocoa is used, she