Sunshine Cake

(Mrs. E. B. Peirce.)

Whites of 7 small eggs, yolks of 5 eggs, 1 cup granulated sugar, 2/3 cup Swandown (pastry) flour, 1/3 teaspoon-ful cream of tartar, pinch of salt. Sift flour and sugar 5 times. Measure and set aside as for angel cake. Beat yolks well. Beat whites about half, add cream of tartar and beat stiff. Stir in sugar lightly, then beat in yolks well. Add flour and flavoring. Bake in tube pan 35 to 50 minutes.

Angel Food Cake

(Mrs. Luther.)

1 1/2 cups granulated sugar, sifted 5 times, whites of 11 eggs, 1 teaspoon flavoring, 1/2 teaspoonful cream of tartar, 1 cup flour measured after sifting 5 times. Add cream of tartar to flour. Fold beaten whites in last and bake 35 or 40 minutes.

Angel Food Cake

(Mrs. Thomas C. Williams.)

1 1/2 teacups granulated sugar, sifted 3 times, 1 teacup flour with 1 small teaspoon cream of tartar in it, sifted 3 times, 12 whites of eggs. Have eggs and bowl very cold, beat until dry (very stiff), add sugar, then flour with cream of tartar, with an upward beat of the egg-, whip, letting the flour fall through it instead of beating it in. Last, 1 teaspoon vanilla. Bake in slow oven for 40 minutes. Bake in pan, not greased, and turn upside down on pan feet until cooled. Frosting for angel food: 1 1/2 cup granulated sugar, with just enough boiling water to wet it. Let boil without stirring until it thickens like taffy in cold water. Then pour into whites of 2 eggs, beaten stiff. Beat with spoon until cool enough to put on cake. Scant teaspoon vanilla for flavor.

Angel Food Cake

(Mrs. E. B. Peirce.)

Whites of 11 eggs, 1 1/2 cups of granulated sugar, 1 cup of flour, 1/2 teaspoonful cream of tartar; sift flour and measure, then sift 5 times; sift sugar and measure; beat eggs very stiff, add cream of tartar when half beaten; fold in flour and sugar, flavor with vanilla, pour in an un-greased pan and bake 45 or 50 minutes. When done turn pan upside down till cold. Bake in very slow oven. The above recipe makes fine strawberry shortcake; cut the loaf into 3 pieces, using crushed berries sweetened, and whipped cream as filling between layers; put whipped cream and whole berries on top.

Angel Food Cake

(F. M. Doty.)

1 cup flour, 1 1/4 cup sugar, granulated, sifted 5 times, 1 cup egg whites, beaten stiff, 1 teaspoon cream of tartar, 1 teaspoon vanilla; bake 45 minutes.

Berwick Sponge Cake

(Mrs. E. M. Watkins.)

Beat 6 eggs 2 minutes (whites and yolks together), add 3 cups of sugar, beat 5 minutes, 2 cups of flour, and 1 teaspoon cream tartar, beat 2 minutes; add 1 cup cold water with 1/2 teaspoon soda dissolved in it; beat 1 minute; add grated rind of 1 1/2 juice of a lemon, a little salt, 2 more cups of flour, beating 1 more minute, observing time exactlv.

Delicious Cake

(Mrs. Henry Thayer.)

Sift 1 even glass flour 4 times, add 1 heaping teaspoon of cream tartar, sift twice more; beat whites of 7 eggs, also yolks separately; sift 1 1/2 glasses sugar, add each portion slowly, beating all the time; put in pan without greasing; cook 40 to 60 minutes.

Molasses Sponge Cake

5 eggs, 1 cup butter, 1 cup sugar, 2 cups molasses, 2 cups buttermilk, 5 cups flour, 1 tablespoon soda, 1 teaspoon nutmeg, 1 teaspoon cinnamon. Put the whites of eggs in last and have them very light.

Sponge Cake

6 eggs, beaten separately, 1 cup of sugar. Beat yolks and sugar, add J teaspoon salt. Fold in whites, then add 1 cup of well sifted flour, grated rind of lemon, juice of 1/2 lemon. Bake in long flat tin.

Good Sponge Cake

(Mrs. Thorn.)

11 whites of eggs, 5 yolks, H cups (scant) granulated sugar, sifted 5 or 6 times, 1 teaspoon lemon juice, 1 cup of flour, measured after 1 sifting, 1 teaspoon cream tartar, sift flour and cream tartar together 4 times. To stiff beaten whites add sugar and beat. Add flavoring and yolks; and mix in flour lightly and quickly. Line bottom and funnel of pan with paper not greased. Bake 40 minutes, slowly.

Sponge Cake

Whites of 4 eggs, beaten stiff, add yolks gently, one at a time; add 1 cup sugar gently (1/4 at a time), add 1 cup flour (fold in gently). Bake in very slow oven 45 minutes.

Sponge Cake

(Mrs. H. B.)

6 eggs, 1 pinch of salt, scant 1/3 teaspoon of cream of tartar, 1 1/4 cups of sugar, 1 cup of sifted flour. Beat whites, add salt and cream of tartar, sugar and the yolks beaten. Fold in the flour and flavor with vanilla. Start in a cold oven and bake about 40 minutes.

Sponge Cake

(Mrs. C: D)

3 eggs, beaten separately, 1 cup sugar, scant, 1 cup flour sifted, 1 scant dessertspoon of baking powder. Put together in this order yolks, sugar, flour, baking powder, water.

Sponge Cake

(Mrs. L. G. Yoe.)

The weight of 6 eggs in sugar, 1/2 the weight of eggs in flour. Stir the yolks and sugar, add rind and juice of 1 lemon, then half the flour, then half the whites of eggs well beaten, then the rest of flour, and last the rest of the whites of egg. Bake 40 minutes.

Sunshine Cake

(Mrs. Thorn.)

Ingredients. - Whites of 11 eggs, yolks of 6, 1 1/2 tumblers of granulated sugar, 1 tumbler flour, 1 teaspoon cream of tartar. Mode. - Beat whites of eggs to stiff froth, add cream of tartar and sugar, sifting 3 times, gradually add sugar to the whites of eggs, not beating.

Next add the yolks of eggs, well beaten, lastly the flour, stirring carefully, bake 50 minutes in moderate oven. When baked turn upside down in tin.