Savoy Sponge Cake

Beat half-a-pound of finely-sifted sugar with the yolks of four eggs until you have a thick batter, then stir in lightly six ounces of fine dry and sifted flour, then the whites of the eggs beaten to a very' strong froth. Have ready a tin which has been lightly buttered, and then covered with as much sifted sugar as will adhere to it. Pour in the cake mixture, taking care the tin is not more than half full, and bake for half-an-hour.

Lemon Savoy Sponge

Rub lumps of sugar on the peel of two lemons so as to get all the flavour from them, dissolve the sugar in half-ateacupful of boiling water, and add it with the juice of the lemons to the eggs, beat for twenty minutes, and finish as directed for the plain Savoy sponge cake.

Swiss Roll

Make the cake either as directed for Savoy cake, or Madeira cake. Butter a Yorkshire pudding tin, sift over as much very fine castor sugar as will lie on it, and having shaken off all that is loose, pour in gently enough of the cake mixture to less than half fill the tin. Bake in a good oven; at the expiration of ten minutes from the time the cake was put in the oven draw it to the mouth, sift very fine sugar over the top, using all possible expedition, close the door, and bake for five minutes longer, or until the cake is done. Turn it out on to a clean sheet of paper, the sugared side downwards, on which spread a thin layer of any kind of preserve, and roll up the cake.

If preferred, the cake can be cut into rounds, and jam spread between each layer.

Caraway Lunch Cake

Break three eggs into a bowl, which place in another containing boiling water, whisk with them a quarter-of-a-pound of castor sugar for fifteen minutes, or until they become very thick. Keep this batter at an equal temperature by adding boiling water to that in the outer bowl. When the batter is thick, dissolve two ounces of butter in a stewpan, taking care that it is not oiled, and stir slowly together. Then sift and mix gradually seven ounces of flour, and half-a-teaspoonful of caraway seeds carefully picked and cleaned. When ready to bake, mix in lightly and thoroughly a small teaspoonful of homemade baking-powder, put the cake into a buttered tin, and bake for half-an-hour.

Cocoa Nut Cakes

Grate two ounces of cocoa-nut, mix it with a quarter of a pound of finely-sifted sugar, and the whites of three eggs beaten to a very strong froth. This will make a stiff paste; but if the eggs are large it may be a little moist, in which case add a teaspoonful of corn flour. Put sheets of wafer paper on a baking tin, drop small pieces of the cake mixture on to it, keeping them in a rocky shape, and put them in a slow oven for ten minutes, or until they are done.

Cocoa Nut Rock

Weigh half a pound of freshly-grated cocoa-nut, add it to half a pound of loaf sugar, boiled in a gill of the milk of the cocoa-nut until it is beginning to return again to solid sugar, add the white of an egg well whisked, and mix thoroughly together. Spread the mixture, not more than an inch thick, in a greased pudding tin, and place in a cool oven, with the door open, to dry. Cut it in neat squares and put away when cold in a dry place.