Cookery for Little Girls

thick enough to spread. If the candy happens to be taken off too soon, the icing will not get thick, and in that event it can be made the right consistency by the addition of a little confectioner's sugar. BOILED ICING For the plain white boiled icing, simply omit the chocolate from the foregoing recipe, and flavor as desired. After the two white layers have been put into the oven, if she will be very careful not to forget them, our little maid can go at her loaf cake. GOLD CAKE To one cupful of sugar, and a rounded tablespoonful of butter rubbed creamy, she can stir in the four yolks and one whole egg beaten together as light as the proverbial feather. Then after sifting one and one-half cupfuls of flour with two level teaspoonfuls baking-powder in a separate bowl, she can add, a little at a time, one-half cupful of milk and the flour in the same way that she did in mixing her white cake. Flavor with a teaspoonful of vanilla, or lemon, if preferred. CITRON CAKE If citron is liked, a quarter-cupful, cut very thin, and lightly floured, can be stirred through the batter made for the gold cake, the last thing. This cake will bake better if put in a pan having a funnel opening in the center. The oven should be a little cooler for a loaf cake, and it should bake from forty to forty-five minutes. When done, it will shrink slightly from the sides of the pan and should be a delicate brown. The best way to avoid the possibility of sticking, is to first cut a piece of paper to fit the bottom of the pan and grease it thoroughly. On removing from the oven, the loaf cake should stand a few moments and then be turned out on the bread board. NUT CAKE If desired, when the loaf is cool, it can be iced also, with a white icing, and it will look attractive if a few nut meats are scattered over the top before the icing hardens. If nuts