Mrs. N.'s White Sponge Cake. — Take the whites of six large or seven small eggs, one cup of sifted granulated sugar, a table- spoonful of lemon juice, and two thirds of a cup of flour✪ Mrs. N.'s White Sponge Cake. Sift the flour three or four times, to make it very light. Add a pinch of salt to the whites of the eggs, and beat until stiff enough to remain in the dish if turned bottom upwards. Then add the lemon juice, and beat again until the whites are very stiff. Add the flavoring and sugar. Fold the flour in lightly and quickly, and bake slowlj' thirty-five to fifty minutes. Fruit and Nut Sponge Drop Cake. — Beat the yolks of four eggs to a thick cream, add two teaspoonfuls of lemon juice and beat again, add one cup of nut meal and one cup of dates stoned and rubbed to a smooth cream. Beat all together very thoroughly ; lastly add the whites of the four eggs beaten to a very stiff froth and two tablespoonfuls of gluten meal No. 1 or browned whole-wheat flour✪ Fruit and Nut Sponge Drop Cake, folding and chopping this in very carefully. Drop in spoonfuls on slightly oiled plates, and bake ten or twelve minutes. Handle carefully until cold. TOASTS. The foundation of all these toasts is zwieback^ or twice-baked bread, prepared from good whole-wheat or graham fermented bread cut in uniform slices not more than a half ioch thick, each slice being divided in halves, placed on perforated tins, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice. The zwie- back may be prepared in considerable quantity and kept on hand in readiness for use. It will keep for any length of time if stored in a dry place. It is serviceable in so many ways that it should form a staple article of food in every household. Stale bread is the best for making zwieback, but it should be good, light bread ; that which is sour, heavy, and not fit to eat untoasted, should never be used. Care must also be taken not to scorch the slices, as that spoils it. Properly made, it is equally crisp through- out, and possesses a delicious, nutty flavor. Zwieback may be purchased in bulk, all ready for use, from the Battle Creek Sanitarium Health Food Co. For the preparation of toasts, the zwieback must be first softened with some hot liquid. If cream is used for this purpose, it should be fresh and very thin. Heat it nearly to boiling in some rather shallow dish. Put the slices, two or three at a time, in it, dipping the cream over them, and turning so that both sides will [134] TOASTS. 135 become equally softened. Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible, to prevent their becoming wet and mushy. It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing, after being packed in the dish. Prepare the sauce for the toast, and pour into a pitcher for serving.

AI-modernized reading of the original text

Mrs. N.'s White Sponge Cake. — Take the whites of six large or seven small eggs, one cup of sifted granulated sugar, a tablespoonful of lemon juice, and two thirds of a cup of flour. Sift the flour three or four times, to make it very light. Add a pinch of salt to the whites of the eggs, and beat until stiff enough to remain in the dish if turned bottom upwards. Then add the lemon juice, and beat again until the whites are very stiff. Add the flavoring and sugar. Fold the flour in lightly and quickly, and bake slowly thirty-five to fifty minutes. Fruit and Nut Sponge Drop Cake. — Beat the yolks of four eggs to a thick cream, add two teaspoonfuls of lemon juice and beat again, add one cup of nut meal and one cup of dates stoned and rubbed to a smooth cream. Beat all together very thoroughly ; lastly add the whites of the four eggs beaten to a very stiff froth and two tablespoonfuls of gluten meal No. 1 or browned whole-wheat flour, folding and chopping this in very carefully. Drop in spoonfuls on slightly oiled plates, and bake ten or twelve minutes. Handle carefully until cold. TOASTS. The foundation of all these toasts is zwieback, or twice-baked bread, prepared from good whole-wheat or graham fermented bread cut in uniform slices not more than a half inch thick, each slice being divided in halves, placed on perforated tins, and baked or toasted in a slow oven for a half hour or longer, until it is browned evenly throughout the entire slice. The zwieback may be prepared in considerable quantity and kept on hand in readiness for use. It will keep for any length of time if stored in a dry place. It is serviceable in so many ways that it should form a staple article of food in every household. Stale bread is the best for making zwieback, but it should be good, light bread ; that which is sour, heavy, and not fit to eat untoasted, should never be used. Care must also be taken not to scorch the slices, as that spoils it. Properly made, it is equally crisp throughout, and possesses a delicious, nutty flavor. Zwieback may be purchased in bulk, all ready for use, from the Battle Creek Sanitarium Health Food Co. For the preparation of toasts, the zwieback must be first softened with some hot liquid. If cream is used for this purpose, it should be fresh and very thin. Heat it nearly to boiling in some rather shallow dish. Put the slices, two or three at a time, in it, dipping the cream over them, and turning so that both sides will [134] TOASTS. 135 become equally softened. Keep the cream hot, and let the slices remain until softened just enough so that the center can be pierced with a fork, but not until at all mushy or broken. With two forks or a fork and a spoon, remove each slice from the hot cream, draining as thoroughly as possible, and pack in a heated dish, and repeat the process until as much zwieback has been softened as desired. Cover the dish, and keep hot until ready to serve. Special care should be taken to drain the slices as thoroughly as possible, to prevent their becoming wet and mushy. It is better to remove them from the cream when a little hard than to allow them to become too soft, as they will soften somewhat by standing, after being packed in the dish. Prepare the sauce for the toast, and pour into a pitcher for serving.

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