SMALL SPONGE CAKES

Separate the whites and yolks of four eggs, beat the whites stiff, and beat into them one-half cup of granulated sugar.  Beat the yolks to a very stiff froth and beat into them one-half cup of granulated sugar.  This last mixture must be beaten for exactly five minutes.  Add the juice and grated rind of one small lemon; beat yolks and whites together well, then stir in very gently one scant cup of flour that has been sifted three times.  Remember that every stroke of the spoon after the flour is added toughens the cake just that much, so fold the flour in just enough to mix well.  If baked in small patty pans they taste just like lady fingers.  Bake twenty or twenty-five minutes in moderate oven.

DOMINOES

Make a sponge cake batter, and bake in long tins, not too large.  The batter should not exceed the depth of one-fourth of an inch, spread it evenly and bake it in a quick oven (line the tins with buttered paper).  As each cake is taken from the oven, turn it upside down on a clean board or paper.  Spread with a thin layer of currant or cranberry jelly, and lay the other cake on top of it.  With a hot, sharp knife cut into strips like dominoes; push them with the knife about an inch apart, and ice them with ordinary white icing, putting a tablespoonful on each piece, the heat of the cake will soften it, and with little assistance the edges and sides may be smoothly covered.  Set the cakes in a warm place, where the frosting will dry.  Make a horn of stiff white paper with just a small opening; at the lower end.  Put in one spoon of dark chocolate icing and close the horn at the top, and by pressing out the icing from the small opening, draw a line of it across the centre of each cake, and then make dots like those on dominoes.  Keep the horn supplied with the icing.

LADY FINGERS

Beat the yolks of three eggs until light and creamy, add one-quarter pound of powdered sugar (sifted) and continue beating; add flavoring to taste, vanilla, lemon juice, grated rind of lemon or orange.  To the whites of the three eggs add one-half saltspoon of salt and beat until very stiff.  Stir in lightly one-half cup of flour and then fold in the beaten whites very gently.  Press the mixture through a pastry tube on a baking-tin, covered with paper in portions one-half inch wide by four inches long, or drop on oblong molds; sift a little powdered sugar on top of each cake, and bake from ten to fifteen minutes in a moderate oven.  Do not let brown.  Remove immediately from pan, brush the flat surface of one cake with white of egg and press the underside of a second cake upon the first.

JELLY ROLL

Take three eggs creamed with one cup of granulated sugar, one cup of flour sifted with two teaspoons of baking-powder, add one-half cup of boiling water.  Bake in broad pan—­while hot, remove from pan and lay on cloth wet with cold water.  Spread with jelly and roll quickly.  Sprinkle with powdered sugar.