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Sponge And White Cakes

The good quality of all delicate cake, and especially of spongecake, depends very much upon its being made with fresh eggs. It can ر never be perfect unless pulverized sugar is used. It must be quickly put together, beaten with rapidity, and baked in a rather quick. oven. It is made "sticky" and less light by being stirred long. There is no other cake so dependent upon care and good judgment in baking as sponge-cake. In making white cake, if not convenient to use the yolks that are left, they will keep for several days if thoroughly beaten and set in a cool place. The whites of eggs, when not used, must not be beaten, but will keep for several days if set it a cool place. The white or yolk of a medium-sized egg weighs one ounce, a fact that it is convenient to know, as sometimes the white or yolk of one or more eggs is wanted from several that have been put away together. Whenever it is necessary to cut a cake while warm, do it with a warm knife. To prepare cocoa-nut, cut a hole through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosen the meat, crack, take out meat, and set the pieces in the heater or in a cool, open oven over night, or for a few hours, to dry, then grate; if all is not used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks.