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Sponge-Cakes, Small

INGREDI- ENTS for 18 cakes. - The weight of 8 eggs in flour, the weight of 8 eggs in pounded loaf sugar; flavouring to taste. te. AVERAGE COST, 1s.

Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together.

Dredge in the flour by degrees, add the flavouring; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle.

TIME.-10 to 15 minutes in a quick oven.

SEASONABLE at any time.

THE SPRAT. poured over them; they may then be skinned and served, and this will be found a much better way than boiling them.