Sponge Cake

Boil one and one-half cups sugar and one-half cup water until it threads very fine and long. Add to six egg whites stiffly beaten. Beat until almost cool. Beat six egg yolks until thick. Add juice of one small lemon. Combine egg mixtures. Fold in one cup Swansdown flour and one-quarter teaspoon salt. Bake in greased angel food pan one and one-half hours in slow oven. Mrs. George Lawrence.

Walnut Loaf Cake

Cream one-half cup butter and one and one-half cups sugar. Add three egg yolks; two cups flour sifted with two and one-half teaspoons baking powder, alternately with three-quarters cup milk; one cup broken walnut meats. Fold in three stiffly beaten egg whites. Add one tablespoon orange juice, one teaspoon vanilla. Bake forty-five minutes in mod-derate oven.

Frosting - Put seven-eighths cup sugar, one unbeaten egg white, three tablespoons cold water in top of double boiler. Cook six minutes over rapidly boiling water, beating constantly with Dover beater. Add ten marshmallows which have been melted over hot water.

Mrs. C. D. Coventry.

White Cake

Cream well one-half cup butter and one and one-half cups sugar. Add alternately two cups Swansdown flour (sifted three times) and one cup water. Beat thoroughly. Fold in two stiffly beaten egg whites, to which two teaspoons baking powder have been added. Add flavoring. Bake in square loaf pan in moderate oven.

Frosting: Boil two cups sugar, one-half cup water, one-half teaspoon cream of tartar until it forms a soft ball. Beat into one stiffly beaten egg white. Continue beating until it holds its shape. Monah C. Bates.

White Fruit Cake

Cream one and one-half cups butter with two cups sugar. Add four cups flour, one cup milk, two cups raisins, one cup currants, one-half cup chopped almonds (not blanched), one cup citron and lemon peel, one and one-half teaspoons baking powder, two eggs beaten separately. Bake two hours in slow oven in two paper lined bread pans.

Mrs. James Clasper.