Old-Fashioned Sponge Cake

Weigh ten eggs; allow their weight in sugar, and half their weight in flour. Beat the yolks light, whip the sugar into them, stir in half the grated peel and all the juice of a lemon, then the flour, and lastly the whites folded in. Bake in a steady oven.

A Good Cup Sponge Cake

Beat the yolks and whites of five eggs separate. Into the yolks stir a cupful of sugar and a small teacupful of flour that has been well sifted with a small teaspoonful of baking-powder. Beat long and hard - if you do it for twenty minutes it will not be too long. Add a teaspoonful, each, of lemon and orange juice and fold in lightly the stiff whites. Bake at once in a loaf tin in a steady oven. It should be done in three-quarters of an hour.

Boiled Sponge Cake (No. 1)

Eight eggs. The weight of the eggs in sugar, and half their weight in flour. Separate the yolks and whites of the eggs carefully. Beat the yolks very light, add the sugar to them, the juice and grated rind of one lemon, and half the flour. Whip the whites to a stiff froth, add half of these to the batter, stir in the rest of the flour and the remaining whites. Pour into a greased cake-mold, with a tight-fitting top, and put this on the stove in a pot of boiling water. Do not let the water come up over the top of the tin. Boil steadily for at least an hour before looking at the cake. Test then with a straw, and if not done, boil a while longer. The straw should come out clean when the cake is done.

Boiled Sponge Cake (No. 2)

Beat six eggs light, yolks and whites separately. Bring to a boil three-quarters of a pound of sugar and a half-cupful of water. Boil for five minutes and pour gradually, beating steadily, upon the yolks of the eggs. Now whip in the juice of a lemon, a half-pound of prepared flour, and the whites of the eggs, added quickly and lightly. Bake in brick-shaped tins in a steady oven, covering the cake with paper for the first twenty minutes of the baking. The loaf should be done in half an hour.

Raisin Bread

Scald a pint of milk and beat into it a teaspoonful of melted butter and one of salt. When the mixture is lukewarm add half a yeast-cake, dissolved in a half-cupful of warm water, and beat in enough flour to make a good batter. Set in a warm room to rise for eight hours. Beat hard, add a cupful of flour and work in a cupful of halved and seeded raisins, plentifully dredged with flour. Set to rise until light, then bake.

Water Crackers Or Wafers

(A Southern recipe.)

Into a half-pound of flour rub a tablespoonful of butter, a little salt, and add enough cold water to make a dough that can be rolled out. Roll very thin, cut out, and roll again. Bake in a floured tin to a pale brown.

Pork Cake

(A Yorkshire recipe.)

One pound of fat salt pork free from lean or rind; chop so fine as to be almost like lard, pour upon it one-half pint of boiling water, add two cupfuls of dark brown sugar, one of New Orleans molasses, one teaspoonful of soda stirred into the molasses, one pound of raisins, one pound of dates, chopped; one-fourth of a pound of citron shaved fine. Stir in enough sifted flour to make it the consistency of common cake batter; season with one tea-spoonful, each, of cinnamon, cloves, allspice and nutmeg. Bake in a moderate oven.