4 eggs well beaten, salt, flavoring, 2 cups sugar, 1 cup flour with two tsp. baking powder, 1 cup of hot water added a little at a time. - Mrs. I.P. Berry.

Cream Sponge Cake

Put into a bowl a large cup of flour in which 1 tsp. cream of tartar has been sifted, 1 cup fine granulated sugar, and a little salt. Then break into a cup 2 eggs. Beat 2 min. and fill cup with milk or cream, add to sugar and flour mixture, also 1/2 tsp. soda dissolved in a tbsp. of boiling water, and put into bowl while bubbling. Beat all together quickly and well. Bake in a hot oven in 2 layers about 15 min., turning down heat after 1st 8 or 9 min. Use a custard filling sprinkled with grated nuts or cocoanut. - Mrs. L. Shellberg.

Sponge Cake

4 eggs beaten separately, 1 cup sugar. 4 tbsp. cold water, 1 cup flour, 1 tsp. baking powder, 1 tsp. vanilla. Bake 30 min. in slow oven, in layers or loaf.

- Mrs. Hunter Nethery.

Molasses Sponge Cake

1/2 cup sugar, 1/2 cup molasses, 1 egg, 1/2 cup part. lard and part butter, 1 level tsp. soda dissolved in 2 tsp. water, 1 large tsp. cinnamon, 1 large tsp. ginger, 2 cups, flour, 1/2 cup boiling water.

Beat sugar and shortening. Add egg, then other ingredients, and lastly add 1/2 cup boiling water. Serve hot with whipped cream or hot sauce, or, split and fill with marshmallows. Return to oven to melt marshmal-lows, then use whipped cream on top.

- Mrs. McPherrin.

Sponge Cake

Beat 4 eggs, light, add 2 cups sugar, 2 cups flour with 2 heaping tsp. baking powder, all sifted together thoroughly. A little lemon and 2/3 cup boiling water. Beat well and bake in moderate oven.

- Mrs. W. B. Miller.

Cream Sponge Cake

Sift together 1 1/2 cups sugar, 1 1/2 cups flour, 2 tsp. baking powder, pinch of salt. Beat 3 eggs separately and beat well. Bake in layers.

Filling

1 cup milk, 1 tbsp. butter, 1 egg yolk well-beaten, 2 tbsp. sugar, 2 tbsp. flour, 1 tsp. vanilla. Boil until thick. - Mrs. Sidney Wright.

Lemon Sponge Cake

5 eggs, 1 1/4 cups sugar and the juice and rind of 1 lemon, 1 1/4 cups pastry flour. Beat the whites of the eggs until perfectly dry. Beat the yolks very light and gradually beat in the sugar and grated rind and juice of the lemon; cut and fold in remaining whites, and the flour. Bake in a Turk's Head pan 50 min. in a moderate oven, same as angel food. When cool, cover with boiled icing. Vary this cake a little by baking in an open mold and filling the center with sliced peaches, pears, or any desired fruits. Serve as a dessert with whipped cream piled in the center with the fruit and garnished with the sliced fruit. Served Avith whipped cream. A very nice dessert served at a luncheon. - Mrs. Will M. Rogers.