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Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful of boiling water, the grated rind of half a lemon, and one teaspoonful of the juice. Beat the yolks and sugar to a froth ; also, beat the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water, next the whites, and, last of all, the flour. Mix quickly, and bake in two sheets for half an hour, in a moderate oven. Sponge Cake. Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon. Beat the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. Have the batter about three inches deep in the pan. Sprinkle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake. Sponge Cake, No. 2. The yolks of a dozen eggs and whites of eight, one and three-fourths cupfuls of sugar, the same quantity of flour, the rind of one lemon and juice of two. Beat the yolks and sugar together. Add the lemon rind and juice and beat a little longer. Beat the whites to a stiff froth, and add them to the mixture. Gradually stir in the flour. Pour the mixture into a baking pan to the depth of about two inches. Bake from thirty-five to forty minutes in a slow oven. Viennois Cakes. Cut any kind of plain cake into small squares. Cut a small piece from the centre of each square, and fill the cavity with some kind of marmalade or jelly. Replace the crust part that was removed, and cover with icing. These cakes are nice for dessert. Dominos. Have any kind of sponge cake baked in a rather thin sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the black lines and make the dots with a small brush that has been dipped in melted chocolate. These are particularly good for children's parties. Lady-Fingers. Four eggs, three-fourths of a cupful of pastry flour, half a cupful of powdered sugar. Have the bottom of three large baking pans covered with paraffine paper or sheets of buttered note paper. Beat the yolks of the eggs and the sugar to a froth. Beat the whites to a stiff, dry froth, and add to the yolks and sugar. Add the flour, and stir quickly and gently. Pour the mixture into the pastry bag, and press it through on to the paper in the shape and of the size you wish. When all the mixture has been used, sprinkle powdered sugar on the cakes, and bake from twelve to sixteen minutes in a very slow oven. Caution. The mixture must be stirred, after the flour is added, er»lv enough to mix the flour lightly with the sugar and eggs. Much stirring turns the mixture liquid. If the oven is hot the fingers will rise and fall, and if too cool they will spread. It should be about half as hot as for bread. You will not succeed in using the pastry bag the first time, but a little practice will make it easy to get the forms wished. There are pans especially for baking lady-fingers. They are quite expensive. Sponge Drops.