LEMON SPONGE CAKE.

Into one level cup of flour put a level teaspoonful of baking powder and sift it.  Grate off the yellow rind of a lemon.  Separate the whites from the yolks of four eggs.  Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon.  Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used.  The mode of mixing must be very light, rather cutting down through the cake batter than to beating it; beating the eggs makes them light, but beating the batter makes the cake tough.  Bake immediately until a straw run into it can be withdrawn clean.

This recipe is especially nice for Charlotte Russe, being so light and porous.

PLAIN SPONGE CAKE.

Beat the yolks of four eggs together with two cups of fine powdered sugar.  Stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth, then a cup of sifted flour in which two teaspoonfuls of baking powder have been stirred, and, lastly, a scant teacupful of boiling water, stirred in a little at a time.  Flavor, add salt and, however thin the mixture may seem, do not add any more flour.  Bake in shallow tins.

BRIDE’S CAKE.

Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest; flavor to taste.  Beat all thoroughly, then put in buttered tins lined with letter paper well buttered; bake slowly in a moderate oven.  A beautiful white cake.  Ice the top.  Double the recipe if more is required.

ENGLISH POUND CAKE.

One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace.  Work the butter to a cream; add the sugar, then the well-beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the whites of eggs and let them be thoroughly blended with the other ingredients.  Beat the cake well for twenty minutes and put it into a round tin, lined at the bottom and sides with strips of white buttered paper.  Bake it from two hours to two and a half, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it.  A glass of wine is usually added to the mixture, but this is scarcely necessary, as the cake will be found quite rich enough without it.