and sugar to a cream with egg beater, one scant half cup of hot water, one cup of flour, sifted eight times, a pinch of salt, put whites of eggs in last, put tablespoon of lemon juice and grated rind with yolks of eggs. 420 KIRMESS COOK BOOK. BEBWICK SPONOE CAKE. Mrs, George W. Case. Beat six eggs, yolks and whites together two nuniites, add three cups of sugar^ and beat five minutes ; two cups of flour with two teaspoonfuls of cream of tartar^ and beat two minutes; one cup of cold water with one tea- spoonful of saleratus dissolved in it, and beat one min- ute; the grated rind and half the juice of a lemon, a lit- tle salt and two more cups of flour✪ Berwick Sponge Cake, and beat another minute. Observe the time exactly and bake in rather deep cup cake pans. SPONGE CAKE. Mrs. ff. C. White, Brooklyn, N. Y. Take three eggs, one and. a half cups of sugar, one and a half cups flour, one-half cup cold water, one tea- spoonful baking powder. Yanilla and salt to taste. Cream, sugar, and yolks together, then add whites of eggs, water, and lastly the flour. Ths recipe makes two large jelly tins for layer cake. COUSIN Polly's white sponge cake. Mrs. W. V. Toffey. Whites of eight eggs, well beaten, one and one-half cupfuls of powdered sugar, one cupful of prepared flour, lemon flavoring and pinch of salt✪ Cousin Polly's White Sponge Cake. 1(Sift flour and sugar.) SPONGE CAKE. Mrs. J. A. Dear. Four eggs, two cups sugar, two cups flour, two level teaspoonfuls baking powder, a pinch of salt and flavor- ing, one cup of boiling milk. Beat yolks and whites sep- arately, add the sugar to yolks, then the boiling hot milk, the flour with the baking powder, the flavoring DESSERTS. 427 and then the whites of eggs just lightly beaten. Bake in a moderate oven about forty minutes. SPONGE CAKE. Mrs. TF. P. WaUon. Beat the yolks of six eggs, two cups of sugar, add the beaten whites, to this add one cup of flour, ten table- spoonfuls of boiling water, to this a second cup of flour and two teaspoons of baking powder, flavor to taste and bake in a moderately hot oven. SPONGE CAKE. Mrs. Wilbur Smith, Batavia, N. F. Four cups sugar, four cups flour, eight eggs, one cup of ice water, three teaspoonfuls baking powder, juice and rind of one lemon. Beat the yolks very light, this in the sugar well, sift the baking powder with the flour. Add to the sugar and yolks, a pinch of salt and the juice and rind of the lemon, then the cold water and flour, lastly the well beaten whites. SPONGE CAKE. Miss V. Harper, New York. Pour eggs, and one cup of sugar, with grated rind of lemon, beat hard and steadily for full twenty minutes with wire spoon beater. Then add quickly, stirring very lightly, a cup of flour and lemon juice, according to taste. Put it as soon as possible into the oven with a fire just ready to be very hot, so it will rise first and then brown. The cake depends entirely on the fire and the rapidity with which it is gotten into the oven, when you have finished beating. This cake may be baked in layers with the following chocolate filling : 4:28 KIRMESS COOK BOOK. CHOCOLATE PILLING.

AI-modernized reading of the original text

and sugar to a cream with egg beater, one scant half cup of hot water, one cup of flour, sifted eight times, a pinch of salt, put whites of eggs in last, put tablespoon of lemon juice and grated rind with yolks of eggs. BERWICK SPONGE CAKE. Mrs. George W. Case. Beat six eggs, yolks and whites together two minutes, add three cups of sugar, and beat five minutes ; two cups of flour with two teaspoonfuls of cream of tartar, and beat two minutes; one cup of cold water with one teaspoonful of saleratus dissolved in it, and beat one minute; the grated rind and half the juice of a lemon, a little salt and two more cups of flour, and beat another minute. Observe the time exactly and bake in rather deep cup cake pans. Mrs. H. C. White, Brooklyn, N. Y. Take three eggs, one and. a half cups of sugar, one and a half cups flour, one-half cup cold water, one teaspoonful baking powder. Yanilla and salt to taste. Cream, sugar, and yolks together, then add whites of eggs, water, and lastly the flour. This recipe makes two large jelly tins for layer cake. COUSIN POLLY'S WHITE SPONGE CAKE. Mrs. W. V. Toffey. Whites of eight eggs, well beaten, one and one-half cupfuls of powdered sugar, one cupful of prepared flour, lemon flavoring and pinch of salt. (Sift flour and sugar.) Mrs. J. A. Dear. Four eggs, two cups sugar, two cups flour, two level teaspoonfuls baking powder, a pinch of salt and flavoring, one cup of boiling milk. Beat yolks and whites separately, add the sugar to yolks, then the boiling hot milk, the flour with the baking powder, the flavoring and then the whites of eggs just lightly beaten. Bake in a moderate oven about forty minutes. Mrs. W. P. Walton. Beat the yolks of six eggs, two cups of sugar, add the beaten whites, to this add one cup of flour, ten tablespoonfuls of boiling water, to this a second cup of flour and two teaspoons of baking powder, flavor to taste and bake in a moderately hot oven. Mrs. Wilbur Smith, Batavia, N. F. Four cups sugar, four cups flour, eight eggs, one cup of ice water, three teaspoonfuls baking powder, juice and rind of one lemon. Beat the yolks very light, this in the sugar well, sift the baking powder with the flour. Add to the sugar and yolks, a pinch of salt and the juice and rind of the lemon, then the cold water and flour, lastly the well beaten whites. Miss V. Harper, New York. Four eggs, and one cup of sugar, with grated rind of lemon, beat hard and steadily for full twenty minutes with wire spoon beater. Then add quickly, stirring very lightly, a cup of flour and lemon juice, according to taste. Put it as soon as possible into the oven with a fire just ready to be very hot, so it will rise first and then brown. The cake depends entirely on the fire and the rapidity with which it is gotten into the oven, when you have finished beating. This cake may be baked in layers with the following chocolate filling : CHOCOLATE PILLING.

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