Sponge-Cake No. 1

6 eggs.

3 cupfuls of sugar.

4 cupfuls of flour.

1 cupful of cold water.

2 teaspoonfuls of "baking-powder.

Juice and grated rind of 1 lemon.

teaspoonful of salt.

In this cake the beaten whites are added last. The baking-powder mixed with the flour is added to the yolks, sugar, and flavoring. This is a good cake to use for layer-cakes or rolls. It is sufficient for two loaves.

Sponge-Cake No. 2

Weigh any number of eggs; take the same weight of sugar and one half the weight of flour; the grated rind and juice of one lemon to five eggs. For mixing this cake, see the directions given above; the mixture should be very light and spongy, great care being used not to break down the whipped whites. The oven should be moderate at first, and the heat increased after a time. The cake must not be moved or jarred while baking. The time will be forty to fifty minutes, according to size of loaf. Use powdered sugar for sponge-cake. Rose-water makes a good flavoring when a change from lemon is wanted. Almonds chopped fine mixed in the cake, and also orange rind grated over the cake before it is frosted, are good.

Sponge-Cake No. 3

10 eggs.

1 pound of powdered sugar.

pound of flour. Juice and grated rind of lemon.

Beat the yolks and sugar together for at least half an hour. It will not be right unless thoroughly beaten; add the lemon, then the whites beaten very stiff, and the flour last; sprinkle the top with sugar. Put it at once into a moderate oven. This is a moist cake and has a thick crust.

White Sponge, Or Angel Cake

Whites of 6 eggs.

cupful of granulated sugar.

1 cupful of flour.

teaspoonful of vanilla.

teaspoonful of cream of tartar.

Put the cream, of tartar into the flour and sift it five or six times; sift the sugar twice. Put a pinch of salt with the whites of the eggs and whip them very stiff; add the sugar to the whipped whites, placing it on the end of the platter and gradually beating it in from below; add the flour in the same way, and lastly add the flavoring. Do not stop beating after the mixing is begun, and keep the mixture light. Bake it in a perfectly bright ungreased pan, or one lined with paper; a pan with a tube in the center is best. Bake in a moderate oven thirty to forty minutes. Do not move or jar it while it is baking. Try it with a broom-straw before removing it from the oven, and do not let it get too deeply colored. Let it stand in the pan a few minutes, then loosen it around the sides, and it will fall out. Turn the cake upside down and ice the bottom and sides if desired. The usual receipt is double the above quantities, eleven eggs being used, but this one gives a cake large enough to serve six people, and as it should be used while it is very fresh, it is better not to make more than enough to serve once. It can be made with five eggs and is very good, but not quite as spongy. Do not cut the cake, but break it apart with two forks *