Tibbie's Sponge-Cake

Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon; bake in brick-shaped tins, and ice whilst warm.

Scranton Sponge-Cake

Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the sugar over the fire with six tablespoons of hot water, boil it three minutes, beat the eggs separately, pour the sugar boiling hot very gradually over the yolks, stirring all the time; then add the whites also very slowly, beating all the time, then the flour gradually. When all is in, beat a few minutes, pour into brick-shaped tins, and bake in a quick oven.

Sponge-Cake No. 3

Six eggs, two teacups of sugar, and two of flour sifted lightly into the cup, the juice and rind of a lemon. Beat the eggs separately very light, beat the yolks of the eggs with the sugar, add the lemon, then the flour and whites of the eggs alternately; beat well together and bake.

Sponge-Cake, No. 4

Beat six eggs \ery light separately, take their weight in sugar and half their weight in flour; beat together the yolks and sugar, then add the whites and flour alternately, and just before putting in the pan, stir in a tablespoonful of melted butter. Bake in a Turk's head.

Sponge Ginger-Cake

One coffeecup of sour milk, one of molasses, one half cup of butter, two eggs, one tablespoonful of ginger, a quart of flour, and a teaspoonful and a half of soda. Beat together the molasses, the butter warmed a little, eggs, milk and ginger;. then stir in the flour, add the soda dissolved in a very little hot water. Bake in square tins.