the cakes immediately in a well-heated oven.
If liked, the syrup can he flavoured with lemon-
rind instead of vanilla. Time to hake, ahout
an hour. No. 3. Take three cgf^ and their
weight in flour, and four eggs and their weight
in sugar. Put the yolks of the seven eggs and
the sugar into a saucepan, and boat them over a
gentle fire till they are new-milk-warm. Pour
them into a basin, and put with them a table-
spoonful of brandy and any flavouring that
may he preferred. Stir them well together,
and dredge the flour in very gradually, beating
the mixture all the time. Whisk the whites of
the eggs to a solid froth, stir them into the bat-
ter, and beat it again for a quarter of an hour.
Butter a mould, sprinkle powdered sugar ujxju
it, pour in the cake, and put it immediately
into a well-heated oven. Time to bake, about
one hour and a half. Probable cost, Is. 6d.
Sponge Cakes with Apple Snow.—
Cut four or five stale penny sponge cakes into
thin slices ; lay these on a glass dish, and pour
over them half a pint of good custard or cream
flavoured with a little brandy. Bake half a
dozen large apples in a well-heated oven till
they break and are soft. Scrape the pulp away
from the skin and cores, weigh it, and a quarter
of an hour before it is wanted beat up with
half a pound of it the strained juico of a lemon,
as much powdered sugar as will sweeten it
pleasantly — the quantity needed will depend
upon the quality of the apples — and the well-
whisked whites of two eggs.✪ Iced Sponge Cakes Beat the apple-
mixture with a whisk till it looks light and
frothy, and has the appearance of snow, pile it
on the custard, and serve immediately. Time,
two houi-3 to soak the sponge cakes in the
custard. Probable cost, Is. 6d. if the custai-d
be made with milk. Sufiicient for a small
supper dish.
Sponge, Orange {see Orange Sponge).
Sponge, Savoy. — Break six eggs, and put
the yolks and whites into separate bowls. Beat
the yolks lightly, and then add a pinch of salt,
half a pound of powdered and sifted sugar,
and a little flavouring. Beat these ingredients
together briskly with a wooden spoon for a
quarter of an hour. Add a quarter of a pound
of corn-flour✪ Sponge, Savoy, and, lastly, stir in lightly the
whites of the eggs whisked to a firm froth.
Pour the batter gently into a mould which has
been buttered and covered with sifted sugar,
and bake the cake in a moderate oven. Turn
it out carefully, and put it on a sieve till cold.
Time to bake, about an hour. Probable cost,
about Is.
Sprats. — This is a very common fish on
many parts of the British coast, and elsewhere
in tiiQ northern parts of the Atlantic. It is
smaller than the herring, being only about six
inches long when full-grown. It strongly re-
sembles the herring, however, though it is easily
distinguished "by the serrated beUy, and by
the position of the fins, the ventral fins beginning
inmacdiately beneath the first ray of the dorsal
fin, and not beneath the middle of it, as in the
herring and pilchard. Another easily-observed
distinction is the want of axillary hairs to the
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the cakes immediately in a well-heated oven.
If liked, the syrup can he flavoured with lemon-
rind instead of vanilla. Time to hake, ahout
an hour. No. 3. Take three cgf^ and their
weight in flour, and four eggs and their weight
in sugar. Put the yolks of the seven eggs and
the sugar into a saucepan, and boat them over a
gentle fire till they are new-milk-warm. Pour
them into a basin, and put with them a table-
spoonful of brandy and any flavouring that
may he preferred. Stir them well together,
and dredge the flour in very gradually, beating
the mixture all the time. Whisk the whites of
the eggs to a solid froth, stir them into the bat-
ter, and beat it again for a quarter of an hour.
Butter a mould, sprinkle powdered sugar ujxju
it, pour in the cake, and put it immediately
into a well-heated oven. Time to bake, about
one hour and a half. Probable cost, Is. 6d.
Sponge Cakes with Apple Snow.—
Cut four or five stale penny sponge cakes into
thin slices ; lay these on a glass dish, and pour
over them half a pint of good custard or cream
flavoured with a little brandy. Bake half a
dozen large apples in a well-heated oven till
they break and are soft. Scrape the pulp away
from the skin and cores, weigh it, and a quarter
of an hour before it is wanted beat up with
half a pound of it the strained juico of a lemon,
as much powdered sugar as will sweeten it
pleasantly — the quantity needed will depend
upon the quality of the apples — and the well-
whisked whites of two eggs. Beat the apple-
mixture with a whisk till it looks light and
frothy, and has the appearance of snow, pile it
on the custard, and serve immediately. Time,
two houi-3 to soak the sponge cakes in the
custard. Probable cost, Is. 6d. if the custai-d
be made with milk. Sufiicient for a small
supper dish.
Sponge, Orange {see Orange Sponge).
Sponge, Savoy. — Break six eggs, and put
the yolks and whites into separate bowls. Beat
the yolks lightly, and then add a pinch of salt,
half a pound of powdered and sifted sugar,
and a little flavouring. Beat these ingredients
together briskly with a wooden spoon for a
quarter of an hour. Add a quarter of a pound
of corn-flour, and, lastly, stir in lightly the
whites of the eggs whisked to a firm froth.
Pour the batter gently into a mould which has
been buttered and covered with sifted sugar,
and bake the cake in a moderate oven. Turn
it out carefully, and put it on a sieve till cold.
Time to bake, about an hour. Probable cost,
about Is.
Sprats. — This is a very common fish on
many parts of the British coast, and elsewhere
in tiiQ northern parts of the Atlantic. It is
smaller than the herring, being only about six
inches long when full-grown. It strongly re-
sembles the herring, however, though it is easily
distinguished "by the serrated beUy, and by
the position of the fins, the ventral fins beginning
inmacdiately beneath the first ray of the dorsal
fin, and not beneath the middle of it, as in the
herring and pilchard. Another easily-observed
distinction is the want of axillary hairs to the