Harper's cook book encyclopædia

Sponge Cake. — Three coffee-cupfuls of flour, the same quantity of white sugar, nine eggs, and one lemon. Beat the yolks and sugar lightly together, add the juice of the lemon and a small portion of the finely grated rind. After it is well stirred, add one teaspoonful of baking-powder; mix this well also. To the yolks and sugar now add half of the beaten whites, then all the flour and the remainder of the whites. Another way : — Ten eggs, two and a half cupfuls of sugar, two and a half cupfuls of pastry flour, and the juice and grated rind of one lemon are required. Beat the yolks and sugar together until very light, and add the lemon. Beat the whites to a stiff froth, and stir them in quickly at the last, after the flour. This may be baked in one large sheet, or in a dozen small cakes and one large one. Use for the small cakes the ordinary gempans, either round or oval, which come in a single sheet. Half an hour will suffice to bake these in a moderate oven, but the large cake will take considerably longer, the time depending upon the thickness of the batter. A cake four inches thick when baked requires an hour and a quarter. It will keep moist several days, and even the small cakes, unlike baker's sponge cakes, are good the second or third day if kept in a closely covered box. One of the tin cups with graduated marks, which holds half a pint, is best to use for measuring. This cake may be cut into finger - length strips and used for the home - made charlotte russe, and is far better than baker’s cake for the purpose. Sponge Cake for Two. — Beat the whites of four eggs to a stiff froth, add one teacupful of sugar, then the yolks ; lastly, one teacupful of flour. To be perfect, this cake must always be put together in the order given in the recipe. Sponge Cake, Boiled. — Beat the whites and the yolks of seven eggs separately, then put them together and beat until very light. Boil together a cupful and a half of sugar and six table-spoonfuls of water, and, while hot, pour slowly on the eggs, beating steadily. Continue for fifteen or twenty minutes, then add the juice of a lemon and one and threequarter cupfuls of flour. Sponge Cake, Quick. — Beat two eggs and two cupfuls of sugar together |see p. 213 VIOLET JELLY WITH WHIPPED CREAM AND WREATH OF VIOLETS [See p. 163 GRAPE FRUIT WITH MARASCHINO CHERRIES [See p. 97 EGGS A LA BONNE FEMME Straws Wafers, Almond till very light. Add two cupfuls of flour in which two teaspoonfuls of baking-powder and half a teaspoonful of salt have been mixed. Lastly, add three-quarters of a cupful of boiling water and a teaspoonful of lemon extract. Bake quickly in two small loaves. Straws. — One quart of flour, one teaspoonful of baking-powder; in this cut finely a piece of butter the size of an egg, break three eggs in, and add two cupfuls of sugar and one cupful of milk. Cut out about as thick as doughnuts, and fry in hot lard.