The Pattern cook-book

scales it may be well to state that the weight of five ordinary eggs in sugar is a full half-pint, while the weight of three eggs in flour is a scanty half-pint by measurement. Separate the whites and yolks of the eggs, and beat the yolks light ; add the salt to the whites, and beat them to a dry froth ; then put the yolks with the whites, and beat until the yellow is thoroughly incorporated with the white. Sift in the sugar by degrees, beating all the time, and add the extract. Sift the flour and baking-powder together, and add them to the mixture, stirring only enough to mix them well into the egg. Butter the pan well, and bake three-quarters of an hour in a single loaf. This is a most satisfactory recipe. When the cake is baked, it will have a delicious sugar coat on the top, resulting from sifting in the sugar a little at a time. Sponge cake should never be cut with a knife. Instead, break it in pieces, and serve on a cake-dish. This makes, perhaps, a rather untidy-looking dish ; but the cake is rendered heavy by the use of a knife. SPONGE CAKE, NO. 2. Three eggs. One and a-half cupful of sugar. One and a-half cupful of flour. One and a-half tea-spoonful of baking-powder. Two tea-spoonfuls of lemon or vanilla extract. One-half cupful of boiling water. Beat the whites and yolks of the eggs light separately : then place them together, and beat again. Sift in tlie sugar a little at a time, and add the flavoring, and the flour, into which has been stirred the baking-powder. Beat all well together, ajid at the very last stir in the hot water. Bake in one loaf in a well buttered tin for threequarters of an hour. Break for serving. WATER SPONGE CAKE. Four eggs. ♦ Two cupfuls of pulverized sugar. Two cupfuls of flour. One-half cupful of water. One tea-spoonful of vanilla. Separate the whites and yolks of the eggs, and beat them first separately and then together. Sift in the sugar a little at a time, then add the vanilla and the flour, and lastly beat in the water quickly. Bake half an hour in a moderately quick oven. Break the cake for serving. WHITE SPONGE CAKE. Ten eggs (whites). One and a-half cupful of sugar. One cupful of flour. One tea-spoonful of baking-powder. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Add the salt to the whites of the eggs, and beat them stiff. Gradually sift in the sugar, and add the lemon extract. Stir the powder into the flour, and add the latter to the eggs, beating lightly but mixing thoroughly. Bake in one loaf for three-quarters of an hour in a well buttered tin. ' Break in pieces when cold, to serve. CANADA SPONGE CAKE. Ten eggs (whites and yolks). Two coffee-cupfuls of sugar Two coffee-cupfuls of flour. One tea-spoonful of baking-powder. One-half tea-spoonful of salt. Two tea-spoonfuls of flavoring. Add the salt to the whites of the eggs, and beat them stiff; beat the yolks light, and add them to the whites, beating both vigorously. Then add the sugar, and beat thoroughly ; sift the flour and the baking-powder together twice, and add them, stirring very gently with a whisk or a knife. Put in the flavoring, and bake half an hour in two well buttered tins. ENGLISH WHITE MOUNTAIN CAKE. One pound of sugar. One-half pound of butter. One-half pint of the whites of eggs.