Sponge Cake. (No. 1.)

Ten eggs; the weight of the eggs in fine sugar, and half their weight in flour; half the grated peel and all the strained juice of a lemon.

Beat the sugar with the whipped yolks, then the lemon-juice and peel, next the stiffened whites, finally the flour, folded, rather than beaten in.

Sponge Cake. (No. 2.)

Six eggs; two cupfuls of powdered sugar ; two cupfuls of sifted flour ; one even teaspoonful of Cleveland's Baking Powder, sifted twice with the flour.

Beat yolks and whites separately; add sugar to yolks, then the whites, lastly the prepared flour.

Bake in small tins, or in two cards.