Sugar Crisps

Make a soft dough of two and one-fourth cups of graham flour or wheat-meal, one-half cup of granulated white sugar, and one cup of rather thick sweet cream. Knead as little as possible, roll out very thin, cut in rounds or squares, and bake in a quick oven.

Cream Sponge Cake

Beat the yolks of three eggs to a cream. Add one cup of sugar and two tablespoonfuls of sweet cream, beating very thoroughly. Flavor, if desired. Beat the whites of the eggs with a pinch of salt to a very stiff froth, and chop into the yolk mixture with one cup of flour which has been sifted three times. Bake in a moderate oven.

Miss H.'s Sunshine Cake

Beat the whites of five eggs until very stiff. Thoroughly beat the yolks, with one cup of sugar. Fold in carefully the beaten whites, add the flavoring, and lastly fold in two thirds of a cup of well-sifted flour. Bake in a loaf, or in patty-pans.

Layer Cake

Bake any of the above sponge cakes in layers, and spread with fresh fruit or fruit jelly.

Orange Cake

Prepare the cake as for sponge cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges; then peel, remove the white rind, and out into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boiling water. When it is hot, stir in a heaping teaspoonful of corn-starch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. Remove from the fire, and when cool, spread between the cakes. If the oranges are not very tart, a little lemon juice is an improvement. Meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange.

Pineapple Cake

Prepare as for orange cake, using grated pineapple in place of oranges.

Mrs. N.'s White Sponge Cake

Take the whites of six large or seven small eggs, one cup of sifted granulated sugar, a table-spoonful of lemon juice, and two thirds of a cup of flour. Sift the flour three or four times, to make it very light. Add a pinch of salt to the whites of the eggs, and beat until stiff enough to remain in the dish if turned bottom upwards. Then add the lemon juice, and beat again until the whites are very stiff. Add the flavoring and sugar. Fold the flour in lightly and quickly, and bake slowly thirty-five to fifty minutes.

Fruit And Nut Sponge Drop Cake

Beat the yolks of four eggs to a thick cream, add two teaspoonfuls of lemon juice and beat again, add one cup of nut meal and one cup of dates stoned and rubbed to a smooth cream. Beat all together very thoroughly; lastly add the whites of the four eggs beaten to a very stiff froth and two tablespoonfuls of gluten meal No. 1 or browned whole-wheat flour, folding and chopping this in very carefully. Drop in spoonfuls on slightly oiled plates, and bake ten or twelve minutes. Handle carefully until cold.