Make with the same care in beating the eggs and cutting in the flour lightly that is needed to make sponge cake good.

14 ounces granulated sugar.

12 eggs.

8 ounces almonds.

8 ounces graham flour.

1 teaspoon almond extract.

Crush the almonds with the rolling-pin on the table without removing the skins, and then mix them with the graham flour, which should have the coarsest bran sifted away before weighing. Beat the sugar and eggs together in a cool place about 20 minutes or until light and thick. Stir in the flavoring and flour and almonds. Bake in long, narrow molds and when a day old slice and brown the slices in the oven.

Cost of material - sugar 10, eggs 25, almonds 20, flour 2, extract 1; 58 cents for 21/2 pounds.

Note. - Rusks of the preceding sorts may be seen in the windows of many of the best confectioneries. They are as expensive as cakes and are sold accordingly.

The way of mixing the sponge cake batter for the two foregoing is for one person working alone. The eggs and sugar can be made perfectly light by sufficient beating. If it is preferred to separate the eggs and have the whites and yolks and sugar beaten separately by two persons, observe to mix in the whipped whites last of all, after the flour and all else.