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Sponge Cake (Eggs Weight of in powdered)

14 eggs. Weight of 10 in powdered sugar. Weight of 6 in flour. Grated rind and juice of 1 lemon.

Beat the yolks of eight eggs very light, then add the sugar and beat again. Put in the juice and grated rind of a lemon, then the whites of fourteen eggs beaten to a stiff froth. Beat all together for fifteen minutes without cessation, stirring in the flour last, barely mixing; do not beat it. Pour into buttered moulds or shapes and bake in a hot oven. A large cake will require fully an hour for baking. If it bakes too fast on top, cover with buttered paper.--Mrs. S. T.

Sponge Cake. (Never fails.) 12 eggs. Their weight in sugar. The weight of 7 in flour. Juice of 1 lemon. 1 tablespoonful good vinegar.

Beat the whites, beat the yolks and sugar; add the whites, beat well; add the flour, and after adding it, do not beat it longer than is required to stir it in; then add the lemon and vinegar, just as you put it in the tins or moulds. When the cake is hot, lemon sauce is nice to eat with it.--Mrs. K.