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Spongecakes, Small

No. 1. Take eight eggs, with their weight in powdered sugar, and the weight of four of them in dried and sifted flour. Beat the yolks of the eggs with the sugar and whatever flavouring is approved for a quarter of an hour, stir in the flour lightly and gradually, and when it is smoothly mixed add the whites of the eggs whisked to a firm froth. Butter the tins, half fill them with the batter, sift powdered sugar over, and bake in a quick oven. Take the cakes out of the tins before they are cold, place them upside down on a sieve, and let them remain for an hour. Place them in a closely-covered tin canister to remain till wanted. The cakes must not be allowed to acquire much colour. No. 2.--Break five eggs, and put the yolks and the whites into separate bowls. Beat the yolks with half a pound of sugar till the mixture is light and smooth, add the whites whisked to a firm froth, four ounces of dried and sifted flour, and the grated rind and strained juice of one lemon. Put into tins, and bake as before. No. 3.--Break two eggs into a bowl. Beat them till light and frothy, add a tea-cupful of powdered sugar, and, gradually, a tea-cupful of dried flour. Put the batter into tins, and bake the cakes in a brisk oven. Time to bake, from ten to fifteen minutes.