Sea Foam

Whites of ten eggs beaten to a stiff froth, one and one-half cups of sifted sugar, one cup sifted flour, one teaspoonful cream tartar; put into rings and bake quick.

Sponge Cake

Two cups of white sugar, four eggs, beat separately; two cups of sifted flour, in which put two teaspoonfuls of baking-powder, three-quarters of a cup of hot water; be sure and pour water in last, and drop in little at a time. Flavor with lemon.

Mary's Sponge Cake

Ten eggs, yolks and whites beaten separately; two cups of sugar, two cups of flour, two teaspoonfuls of baking-powder, grated rind and juice of one lemon; the flour sifted and stirred in as lightly as possible.

White Sponge Cake

Whites of eleven eggs, one even tumblerful of flour, one and one-half tumblerfuls of granulated sugar, one teaspoonful of cream tartar, one teaspoonful of vanilla; sift the flour three or four times before measuring.

Beat the eggs on a large platter very stiff, then add the sugar and flour very lightly. This fills a three-quart pan, which must have a tube in it. Bake thirty-live or forty minutes in a moderate oven, then try with a broom straw. When done, remove from the oven, and let stand on the tube to cool. Success depends upon having the eggs very stiff, and adding the sugar and flour lightly.

Strawberry Short-Cake

First prepare the berries by picking; after they have been well washed - the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over them into an earthen bowl - then drain and pick them into an earthen bowl; now take the potato-masher and bruise them and cover with a thick layer of white sugar; now set them side until the cake is made. Take a quart of sifted flour, one-half a cup of sweet butter, one egg well beaten, three teaspoonfuls of baking-powder, and milk enough to make a rather stiff dough; knead well, and roll with the rolling-pin till about one inch thick; bake till a nice brown, and when done remove it to the table, turn it out of the pan, and with a light sharp knife cut it down lengthwise and crossways; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries); then set the bottom crust on the platter, cover quickly with the berries, an inch and a half deep; lay the top crust on the fruit, dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short-cake.

Scotch Short-Cake

Take one-half a pound of slightly salted butter, and one pound of flour; then mix flour and butter with hands; then add four ounces of loaf sugar, and work all into a smooth ball; then roll out until it is an inch thick; prick over with a fork, and pinch round the edges, and bake for one-half an hour in oven, with a moderate fire, in a round or square pan, according to taste.

Corn Gems

Two cups of corn meal, two cups of flour, two cups of sweet milk, two eggs, three heaping teaspoonfuls of baking-powder, one-half cup of butter, one-half cup of sugar. Bake in gem-pans.