Sponge Cake (Elegant)

12 eggs. The weight of eggs (before they are broken) in powdered sugar, ½ their weight in flour, 1 lemon, juice and grated yellow rind, a pinch of salt. Beat the yolks to a smooth batter, add the sugar, then the lemon-juice and grated rind, and the flour gradually, lastly the beaten whites. Be careful that the heat of the oven is steady. Cover the cake with paper to prevent burning. It is a good plan to line the tins with a well but-tered paper, fitted neatly to the sides and bottom.

Sponge Cake (Nicee)

6 eggs.

2/3 pound powdered sugar.

½ pound of sifted flour.

1 teaspoonful baking powder.

Sift the flour and baking-powder together and mix the ingredients according to rule given for Elegant.

Flavor with 1 teaspoonful of lemon extract and add while mixing 2 tablespsonfuls of cold water.' If, however, 1 wine glass of rose-water is used in flavoring instead of the lemon extract, or the juice and grated rind of 1 lemon, the water may be omitted. The use of a little liquid serves to make the cake more moist and less liable to dry quickly; add a pinch of salt. Bake in a square tinpan and pour in the mixture no more than an inch deep.

Sponge Cake (Plain)

1 cupful of sugar, 1 cupful of flour sifted with 1 teaspoonful baking powder, 8 eggs, the whites and yolks beaten separately, the sugar and yolks beaten together. Add the flour, then the whites beaten to a froth. Last of all 2 table-spoonfuls of cold water. Flavor to suit the taste and add a pinch of salt.

Milk Sponge Cake

2 eggs.

1 cupful of sugar.

1 cupful of sweet milk.

2 even teaspooufuls of baking powder.

2 cupfuls of flour.

A pinch of salt.

1 teaspoonful of lemon or vanilla extract.

Add a spoonful of butter, if desired.

Beat the eggs two minutes, then the eggs and sugar five minutes, and add the other ingredients.

Cream Sponge Cake

Make same as Milk Sponge Cake, substituting sweet cream for milk. If sour cream is used take ½ teaspoonful of soda instead of baking powder.

Velvet Sponge Cake

2 eggs beaten light, beat in 1 cupful of granulated or powdered sugar, ½ cupful of sifted flour, next ½ cupful of flour sifted with 1 teaspoonful of baking powder, and lastly, ½ (scant) cupful of boiling water very gradually. Have the tin buttered. Fill and bake immediately in a well heated oven. The batter will seem very thin, but the cake is excellent. By the use of 1 more egg any layer cake may be made better than with butter. For this save 2 of the whites out for frosting, using the other egg and the 2 yolks for the cake. Bake in layer cake tins. Whip the whites stiff and stir in sugar. Spread between each layer and over the top.

For cocoanut cake sprinkle cocoanut over the frosting between the layers and thickly over the top layer. For chocolate, grate ½ teacupful of Baker's chocolate and stir in the frosting and use as before.

White Sponge Cake

"Whites of 4 eggs. 1 cupful of sugar.

½ teaspoonful of baking-powder. ½ cupful of flour.

Sift the flour and baking-powder together. Beat the eggs and add the sugar, then the other ingredients. Flavor with rose, lemon or almond extracts. Yellow frosting makes a pretty addition, or a boiled custard can be made of the yolk and 1 pint of milk, flavoring and sweetening to suit. Serve this separately.

Orange Sponge

3 oranges, juice and pulp. 3 tablespoonfuls white sugar.

½ lemon, juice and pulp. 2½ pints of cold water.

Let all boil together and strain. Mix 2 tablespoonfuls of cornstarch in a little cold water; stir into the liquid and let boil ten or fifteen minutes. Set aside to cool. Beat up the whites of 3 eggs and whip into the sponge with a Dover egg-beater when it is ready to serve. Send to the table in small dishes, or, perhaps, in tart-shells.

Lemon sponge may be made in the same manner, using 1 whole cup of sugar. Serve this dish with or without whipped cream. Oranges are plentiful and cheap in the summer, and no one need hesitate to prepare this healthful and delightful dish.

Lemon Sponge

Juice of 4 lemons. 1 coffeecupful sugar. 1 ounce gelatine.

4 eggs.

1 pint cold water.

Soak the gelatine one hour in ½ cupful of the water. Mix the sugar with the juice of the lemons. Beat up the yolks of the eggs and stir into the remainder of the water; add the, sugar and lemon and cook in a double-boiler or a pail set in a kettle of boiling water until it begins to thicken; then add the gelatine. Set the dish in a pan of ice-water, beating it occasionally with an egg-beater until it is cool, but not hard. Now mix in the unbroken whites of the eggs and beat all steadily until it begins to thicken. Turn into a mold or molds at once. Serve with or without cream. Orange Sponge may be made in the same way, but 6 large oranges will be required.