Coffee Squares

Cream one-half cupful of sugar with the same quantity of butter, adding one well-beaten egg, half a cupful of strained black coffee, a pinch of salt, half a cupful of milk, and two teaspoonfuls of baking powder sifted with two cupfuls of flour; beat thoroughly and then stir in half a cupful of floured currants. Pour into a well-buttered square pan, and after sprinkling with cinnamon and powdered sugar bake in a moderate oven for three-' quarters of an hour. Cut when cold into small squares.

Orange Puffs With Orange Sauce

Make a cake mixture, using half a cupful of butter, a cupful of sugar, two eggs, three-fourths of a cupful of milk, two cupfuls of flour, four teaspoonfuls of baking powder, and half a teaspoonful of orange extract. Bake in muffin pans and serve hot with orange sauce.

Orange Sauce

Mix half a cupful of sugar with one and a half table-spoonfuls of cornstarch, and one-eighth of a teaspoonful of salt. Add a cupful of boiling water and boil five minutes. Add the grated rind and juice of two oranges and two tablespoonfuls of butter.

Choux Pastry

Put four tablespoons of butter into a saucepan, add a cupful of water, bring to boiling point, add quickly two cupfuls of sifted flour and a pinch of salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold, add four eggs, beating each one thoroughly in. Put away in a cool place for one hour. Put into a forcing bag with a plain tube and force on to a baking tin into small rounds, brush over with beaten egg, and bake in a hot oven for thirty minutes. When cold split them open on one side and fill them with orange filling. Sprinkle powdered sugar on the top. For the orange filling, melt two tablespoonfuls of butter in a saucepan, add four tablespoonfuls of sugar, yolks of two eggs, grated rind, and strained juice of one orange, and stir over the fire till the mixture thickens, but do not allow it to boil. Then add one dessertspoonful of cake crumbs and one teaspoonful of lemon juice; when cold, the mixture is ready for use.

Bangor Brownies

Cream one-half cupful of butter with one cupful of sugar, add three squares of chocolate (melted), two eggs slightly beaten, one cup of chopped walnuts, and one-half cupful of sifted flour. Bake in a thin layer, on a cooky sheet, for ten minutes in a moderate oven. When done, cut in strips or squares.

Acorn Cakes

Cream half a cupful of butter with one and three-quarter cupfuls of sugar, add two well-beaten eggs, half a cupful of buttermilk, one teaspoonful of baking soda, one-third cupful of melted chocolate, three cupfuls of sifted flour, one teaspoonful of baking powder, half a cupful of chopped nut meats, one teaspoonful of vanilla extract, and two-thirds cupful of water. Mix and pour into a shallow, buttered cake tin, and bake in a moderate oven for three-quarters of an hour. Cool and cut into squares. Cover with white frosting and decorate with candy acorns.