This is the most perfect of sponge cakes when properly made.

Ingredients: Ten eggs, one pound of pulverized sugar, half pound of flour, juice of half large lemon, with the rind grated.

After all the ingredients are quite ready, i. e., the flour and sugar sifted, the lemon peel grated, the half lemon squeezed, and the tins buttered, the success of this cake is in the beating of the eggs. Two persons should beat them at least half an hour, one beating the whites and the other the yolks and half the sugar together. Next put the yolks into the whites, then stir in lightly the remainder of the sugar, then the flour and lemon by degrees.

The oven heat should be rather moderate at first. Much of the success depends upon this, as the batter should be evenly heated throughout before it begins to rise. When baked spread over the cakes a wafer thickness of icing slightly flavored with vanilla.

Mrs. U. HartNell.

Sponge Cake

1 1/2 cupfuls of white sugar,

2 cupfuls of flour,

4 eggs,

2 teaspoonfuls of baking powder. Beat eggs and sugar to a cream, adding an egg at a time till all are beaten; put in the baking powder, then add two-thirds cupful of boiling water. Bake fifteen minutes.

Mrs. S. W. Conklin.

Sponge Cake

1 cupful of sugar,

2eggs-well beaten,

1 cupful of flour rounded full and

measured before sifting, 1/2 cupful of boiling water, A pinch of salt, flavor to taste. 1/4 teaspoonful baking powder, Beat eggs and sugar, add flour which has been sifted with baking-powder two or three times; then add water and beat thoroughly; when placed in the cake pan sift a little sugar over the top and bake in moderate oven.

Mrs. H. J. Ball, San Jose.

Sponge Cake

Beat three eggs one minute, add one and one-half cupfuls sugar, beat five minutes; one cupful flour, a little salt and flavoring, beat one minute; one-half cupful cold water, one cupful flour with heaping teaspoonful baking powder, beat all together one minute or longer.

Miss 0. M. Jenne, Santa Cruz.

Velvet Sponge Cake

2cupfuls sugar,

6 eggs, leaving out the whites of three, 1 cupful boiling water, 2 1/2 cupfuls flour,

1 tablespoonful baking powder, put into the flour.

Beat yolks a little, add sugar and beat fifteen minutes; add three beaten whites and boiling water just before the flour. Flavor with teaspoonful lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to stiff froth, six dessert spoonfuls pulverized sugar to each egg, and lemon to flavor.

Mrs. M. E. Hoole, Pacific Grove.