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Wine or Brandy Sauce

14 ounces of granulated sugar. 12 eggs. 14 ounces of finest flour. Vanilla flavor, about two teaspoonfuls.

Beat the sugar and eggs together in a kettle half an hour by the clock. You can't time it by the arm ache, as ten minutes seems half an hour that way. Have the ingredients all cold and beat in a cool place. When the time is up the kettle will be half full of a foamy batter. Then stir in the flour in portions. Do not beat but stir round till the flour is pretty well mingled and out of sight. Add the vanilla extract. To be perfect all sponge cake articles must be cooked as soon as the batter is finished. Steam it in pudding moulds, jelly moulds, melon moulds or any kind you like--no matter about lids--about an hour and a half.

Whenever any of these cake mixture puddings seem to be heavy or sticky, provided the fault is not in the steaming, they may be corrected next time by using a<??>trifle less sugar. At great altitudes the sugar has to be considerably less, and newly arrived pastry cooks are often "thrown" through not understanding or being willing to believe it.