Sponge Cake.

Grate the yellow rind from half a lemon, squeeze the juice over it, let it stand awhile, then strain. Use from four to six eggs according to their size. Beat the yolks thoroughly, add one cup of sugar, and the lemon juice, and beat again. Sprinkle one-fourth teaspoon of salt over the whites of the eggs and beat until stiff, but not too dry. Fold a part of the stiff whites into the yolks, sift over part of one cup of flour, then add the remainder of the whites and of the flour. Do not stir to break the air bubbles. Bake in a moderate oven for nearly one hour, if in one loaf. A sprinkle of powdered sugar over the top of the cake before the pan is put in the oven produces a flaky crust

Lady Fingers, Sponge Drops, Layer Cakes

The sponge or angel cake mixture may be used for sponge drops or put through a pastry bag and tube for lady fingers, or baked in patty pans or in layers

Chocolate Sponge Cake

Make as above, sifting one ounce of cocoa with the sugar or flour

White Sponge Cake or Angel Cake

Use one cup each of egg whites and sugar, and one scant cup of flour, one-half teaspoon of cream of tartar, one-fourth teaspoon of salt, and one-half teaspoon of flavoring, almond or vanilla. Beat the egg whites stiff, sifting the cream of tartar over them, and add flavoring. Mix sugar, salt, and flour and sift several times, then sift gently over the stiff whites, and fold together with as little mixing as possible. Sometimes the sugar is added first and the flour afterward

Put in an ungreased pan with a center funnel and bake in a moderate oven for nearly an hour. Then invert the pan until the cake slips out. Frost if desired

Sunshine Cake

This is angel cake to which is added half as many yolks as whites of eggs

Hot Water Cake

Beat two eggs with a scant cup of sugar until very light, add one-fourth teaspoon of salt, one-half teaspoon of lemon extract, and one-fourth cup of rapidly boiling water, beating all the time. Quickly stir in one cup of flour in which one teaspoon of baking powder has been sifted.

Bake In Small Pans Or Layers.

Meringues Or Kisses.

Beat egg whites stiff, and fold in one-fourth cup of powdered sugar for each white. A little cream of tartar may be used as for angel cake. Flavor, drop in small shapes on ungreased paper, and bake slowly for thirty minutes or more, until dry and slightly brown.

The mixture may be heaped on small crackers or cookies, and then baked. Cocoa, desiccated cocoanut, chopped nuts, color pastes, or tiny candies may be used to give variety.

When desired to fill with cream, put the paper over a board before baking. The under part will not be cooked, and may be scraped out, leaving a crisp shell to fill.