4 eggs.

3/4 cup of sugar.

1 cup of flour.

1/2 teaspoonful of salt.

1 tablespoonful lemon juice.

(In making this cake at a low altitude, use one whole cup of sugar.) Separate the whites from the yolks, putting the yolks in the mixing bowl; beat them until creamy and gradually beat in the sugar; add lemon juice. Beat the whites till stiff; sift the salt with the flour, add one-fourth of the whites to yolks; sift over it one-half of the flour, then add another fourth of the whites; fold in, sift in the rest of the flour, then fold in the remainder of the whites. Bake in a slow oven about thirty minutes, or until the cake leaves the side of the pan. If you care for a sugary top, sprinkle a little sugar over it before putting in the oven. This cake can be baked in loaf, layer or drop cakes.

Boiled Sponge Cake

5 eggs.

1 cup sugar.

1 cup flour. Salt

Boil the sugar with one-third cup of hot water until a thick syrup or until it will thread and fly. Then beat it gradually onto the yolks that have been beaten lightly. Beat until thick. Add the grated rind of half a lemon, the sifted flour and the stiffly beaten whites. Bake in a tube pan one hour. This is moist and delicious.

Roll Jelly Cake

Make the same as above; spread very thin on shallow pans; bake in a moderate oven; spread with jelly while warm; roll up.

Cream Sponge Cake (No. 2)

Beat the yolks of five eggs till light; beat in gradually one cup of sugar and alternately half a cup of heavy cream and two cups of flour; sift with the flour one teaspoonful of baking powder and one-half tea-spoonful of salt; add the grated rind of half a lemon, and lastly fold in the stiffly beaten whites of the eggs, Bake about forty-five minutes.

Berwick Sponge Cake

Beat seven eggs two minutes (at a low altitude use six eggs) ; add three cups of sugar, beat five minutes, two cups of flour sifted with one teaspoonful of baking powder; beat two minutes; one cup of cold water, beat one minute; one-fourth teaspoonful of salt sifted in two cups of flour, beat three minutes; grated rind and juice of one lemon, beat one minute. Observe the time exactly. This quantity makes three loaves.

Swedish Sponge Cake

Beat the whites of five eggs dry and the yolks of five eggs very lightly. Gradually beat one cup of sugar into the yolks. Add the grated rind of a lemon and two tablespoonfuls of lemon juice. Then fold in half a cup of potato flour and the whites of the eggs. Bake in a tube pan about one hour.

Gold Sponge Cake

Six eggs well beaten. One cup of sugar beaten into the eggs. Then add three tablespoonfuls of water, two of lemon puice and one and a fourth cups flour that has one half teaspoonful baking powder and a little salt sifted with it. Bake in a ring pan slowly one hour.