Cream Sponge Cake

Break 2 eggs in a cup and fill up with sweet cream; beat the eggs and cream until they are like froth; then add 1 cup of sugar, 1 cup of flour, 3 teaspoons baking powder. - L. M. C.

Sponge Cake

Beat the whites of 3 eggs to a stiff froth; then carefully fold in 1 scant cup of sugar; flavor with lemon. Beat the yolks of 3 eggs until light and thick; add 1 teaspoonful of lemon juice, also 1/4 of a cup of hot water, beating the mixture continually. Pour the yolks gradually in with the beaten whites and sugar; then gently fold in 1 cupful of flour. Bake in an oblong loaf in a moderate oven. - F. V. M.

Plain Sponge Cake

Beat the yolks of 4 eggs together with 2 cups of fine powdered sugar; stir in gradually 1 cup sifted flour and the whites of 4 eggs beaten to a stiff froth; then 1 cup of sifted flour in which 2 teaspoons baking powder have been stirred, and lastly a scant teacup of boiling water stirred in a little at a time; flavor. However thin the mixture may seem, do not add any more flour. Bake in shallow tins. Very good. - Mrs. H. K. W.

Potato Sponge Cake

One-half cup potato flour, 1 cup sugar sifted, 4 eggs, 1/2 teaspoon (level) cream tartar, 1/2 teaspoon vanilla, pinch of salt. Beat yolks till thick; beat whites with cream of tartar till dry; mix whites and yolks; add sugar and beat till sugar grains disappear; add vanilla and salt; lastly fold in the flour. Bake in moderate oven till it shrinks from sides of the pan. - Mrs. F. J. H.

Sunshine Cake

Sift powdered sugar 5' times; then measure 1 1/2 coffee cups; sift flour 5 times, then measure 1 coffee cup; add 1 even teaspoon cream of tartar after it is sifted to the flour; whites of 10 eggs (stiff), 6 yolks (beaten stiff), 1 teaspoon vanilla. Beat whites of eggs and sugar together; then add beaten yolks; then flour and lastly vanilla. Bake in angel cake tin about 4 5 minutes in a slow oven.

Strawberry Cake

One-half cup butter, 1 cup sugar, 2 eggs, 1/2 cup sweet milk, 2 cups sifted flour, 2 level teaspoons baking powder; color with Burnett's fruit red coloring paste. I color the batter a light pink; then fill 1 tin; add a little more color and fill another tin; then a little more color to the third and last layer, taking care to have the darkest layer at bottom of cake and lighest color at the top. When cool add following filling: One generous cup of mashed strawberries, 1 cup pulverized sugar, white of 1 egg. Beat egg to stiff froth; add sugar and berries gradually and beat very thoroughly; spread between layers and on top. - B. B.

Violet Cake

One cup of butter creamed, 2 cups of sugar, yolks of 3 eggs, 1 cup of sweet milk, 3 cups of flour, 1 teaspoon-ful baking powder, whites of 3 eggs. Mix in the order given. Divide the batter into 4 equal parts and bake in 4 layers; color 1/2 the batter with violet paste (size of a pea). When baked lay first a light layer, then a violet layer, then a light, then a violet; put together with lemon jelly. Lemon jelly for Violet Cake - Beat 1 egg, add 1 cup of water, the grated rind and juice of 1 lemon; pour this slowly on 1 cup of sugar mixed with 1 tablespoon flour; cook into double boiler until smooth like cream. Frosting - Whites of 2 eggs beaten light, 20 teaspoonfuls of powdered sugar; flavor with violet extract; color with violet paste and decorate with crystalized violets. - Mrs. P.