A Good Sponge Cake

Separate the whites and yolks of four eggs. When the whites are stiff enough to remain in the bowl when it is inverted, beat into them one-half cup sugar which must be granulated. Powdered sugar makes tough cake. Then beat the yolks, add to them another half cup of sugar, beating for five minutes by the clock; this latter .is very important as the delicate texture of the cake depends upon it. Add to the yolks the juice and grated rind of one lemon. Now beat well together the yolks and whites. At this stage, beating is in order, but must be absolutely avoided after adding the flour, of which take one cup; this is to be tossed or stirred into it with a ligt turn of the wooden spoon. The cup of sugar should be generous, the flour scanty. Bake for twenty-five minutes in a moderate oven. Just before putting in the oven sprinkle on top through a sifter about a tablespoonful of granulated sugar. - Miss Katherine Anderson, Williams, Ariz.

Sponge Cake

Weigh three eggs, separate, and beat well the weight of the eggs in sugar, one-half the weight of the eggs in flour; add sugar gradually to the beaten yolks, juice of one-half a lemon and a little of the rind, then the flour with one teaspoonful of baking powder sifted in it. Fold in the beaten whites last. Bake in pretty hot oven. Use a wire beater througout. - Mrs. M. S. Carpenter, Hackensack, N. j.

Sponge Cake (Fine)

Ten eggs, one pound granulated sugar, one-half pound flour, juice and rind of one-half lemon. Beat the yolks and sugar together for at least half an hour, add the lemon, then the beaten whites and flour last. Sprinkle the top with sugar. Bake in moderate oven. This is a moist cake and has a thick crust. - Contributed, Saginaw, Mich.

Sponge Cake

One cup of sugar and yolks of five eggs creamed together. Five tablespoons water, one and one-half cups of flour, one rounding teaspoon baking powder, flavoring. Last add whites of five beaten eggs. - Miss Effie Emerson, Williams, Ariz.

Sponge Cake

Three eggs, one and one-half cups sugar, one-half cup water, two cups flour, two teaspoons baking powder, one tablespoon lemon juice. - Miss J. M. Daggs, Williams, Ariz.

Sponge Cake

Four eggs, beat whites stiff; one cup sugar with beaten yolks, one cup flour, scant teaspoon baking' powder. - Mrs. Geo. A. Cole, Middletown, Conn.

Cream Sponge Cake

One and one-half cups flour, one cup sugar, stirred together; two eggs, beaten slightly in a teacup filled with rich milk, one-half teaspoon soda, one teaspoon cream tartar. - Mrs. Geo. A. Cole, Middletown, Conn.

Hot Water Sponge Cake

One and one-half cup of powdered sugar or one and one-quarter cup granulated, four eggs, two teaspoons baking powder, (small), one tumbler flour, one pinch salt, four tablespoons boiling water. Cream yolks and sugar thoroughly then add beaten whites and flour, stir well and then stir in boiling water. Delicious. - Mrs. Watson, Bay City, Mich.

Old Philadelphia Sponge Cake

Beat together one pound granulated sugar and the yolks of ten eggs until as light as cream; the more these are beaten the finer will be the grain of the cake, add the juice and grated yellow rind of one lemon, have the whites of the eggs beaten to a stiff froth and add alternately to the mixture with one-half pound sifted flour, bake twenty-five minutes. Bake in a single cake, or in patty pans. - Contributed.