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Spongecakes, Iced

Make some sponge batter in the usual way, and bake it in a moderate oven in a large flat cake an inch thick. When done enough take it out, let it get cold, and with a sharp knife cut it into fancy shapes of any size and form. Put these on a baking sheet, spread jam over them, and place on this a coating of icing a quarter of an inch thick. Put them in a screen or in a warm situation till the icing is firmly set, and use them for dessert, etc. The icing may be prepared as follows. Break the whites of two eggs into a bowl, stir into them sufficient fine sugar to make a stiffish paste, and beat the mixture briskly with a wooden spoon. Add every now and then one or two drops of lemon-juice. When ready, cover the icing with a wet cloth till wanted.