Canada Sponge Cake

Ten eggs (whites and yolks). Two coffee-cupfuls of sugar Two coffee-cupfuls of flour.

One tea-spoonful of baking-powder. One-half tea-spoonful of salt. Two tea-spoonfuls of flavoring.

Add the salt to the whites of the eggs, and beat them stiff; beat the yolks light, and add them to the whites, beating both vigorously. Then add the sugar, and beat thoroughly ; sift the flour and the baking-powder together twice, and add them, stirring very gently with a whisk or a knife. Put in the flavoring, and bake half an hour in two well buttered tins.

Peach Sponge

Two-thirds of a quart of peaches.

One-half box of gelatine.

Four eggs (whites).

One cupful of sugar.

One and one-half cupful of water.

Peel the peaches, and cut them up small, measuring them after thus prepared. Place the gelatine in half a cupful of water, and set to soak for two hours in a cool place; or if hurried, place it on the back of the range, where it will dissolve in half an hour. The dessert, however, will not be of so fine a flavor if prepared by the latter method. Boil the rest of the water and the sugar together for fifteen minutes. Mash the peaches fine, press them through a fine colander, and turn the syrup over them. Place the sauce-pan containing the mixture in another full of boiling water, and cook for five minutes, stirring all the time. Add the gelatine, and stir for five minutes more; then place the pan in cold water, and stir the sponge until it begins to cool; also add the whites of the eggs, well beaten, and stir until the whole begins to harden, at which point turn it into a mould, and set in a cold place. At serving time turn the sponge from the mould, and send to table with cream and sugar.

Strawberry Sponge

One quart of strawberries.

One-half box of gelatine.

Four eggs (whites).

One and one-half cupful of water.

One cupful of sugar.

One lemon (juice).

This is prepared a little different from the peach sponge, as the berries are not cooked. Soak the gelatine in half a cupful of the water. Mash the berries and add half the sugar to them ; when this is dissolved, press the berries through a sieve. Boil the rest of the sugar and the water together for fifteen minutes, add the gelatine to this boiling syrup, remove from the fire at once, and add the berries. Place the pan containing the preparation in another full of cold water, or set it in a cold place ; and beat the mixture five minutes, until cool and beginning to thicken slightly. Then add the whites of the eggs, well whipped, and beat well until the whole has thickened considerably. Pour the sponge into a mould, and set it away to harden. Serve with cream and sugar.