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Orange Sponge Cake

Beat three eggs hard for five minutes.

Then add one cup of granulated sugar and beat for three minutes. Add one-half cup of cold water, two cups of flour sifted with two teaspoons of baking powder. Bake in two deep jelly tins or in a biscuit tin from fifteen to twenty minutes.

Thicken the unbeaten white of one egg with confectioner's sugar. Add the juice and grated peel of one-half an orange, and more sugar till the frosting is thick enough to spread on the cake.

This cake is more tender and delicate the day after it is baked. Spread cut-up peaches or oranges between the layers and sprinkle powdered sugar over the top to make a dessert.-Annabel Lee.