The New century cook book

The yolks of nine eggs, three cups sugar, three-fourths cup of water, take half of the water and stir with the yolks and sugar, beat the whites of the eggs to a stiff froth, three cups of flour, one teaspoonful of baking powder with the rest of the water, then squeeze in the juice of one lemon. Mrs. Lizzie Crall. Excellent Sponge Cake. Ten eggs, Two coffeecups coffee sugar, beat eggs and sugar together at least one-half hour, add teaspoonful vinegar or lemon juice, then sift in two coffeecups of flour lightly so as not to heat. Bake in moderate oven. Put thin paper in bottom of pan. Sponge Cake. Weight of ten eggs in sugar, weight of five smallest eggs in flour, juice and rind of one lemon, beat whites and yolks of eggs separately, beat yolks and sugar together, adding flour and whites of eggs alternately. Bake in moderately hot oven. Velvet Sponge Cake. One cup flour, one teaspoonful baking powder, two eggs, one cup sugar, one teaspoonful lemon extract, one-half cup (scant) boiling water. Sift the baking powder with one-half the flour, beat the eggs very light, add sugar and flavoring and beat again thoroughly; then add one-half cup of flour without the New Century Cook Book. baking powder; beat hard, now add flour and baking powder and slowly stir in the boiling water. Miss Milheming. Croton Sponge Cake. One pound sugar, one pound flour, one-half pound butter, six eggs, one cup milk, two teaspoons of baking powder, salt and flavoring. M. J. Haywood. Velvet Sponge Cake. Two cups sugar, six eggs, leaving out the whites of three, one cup boiling hot water, two and one-half cups flour, one tablespoon baking powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth, six dessertspoons of pulverized sugar to each egg and lemon to flavor. Mrs. F. Sanford. Cream Sponge Cake. Break three eggs into a pint cup, beat up with an egg beater, then finish rilling the cup with sweet cream, take same cup of sugar, also one of flour, two teaspoonfuls of baking powder, beat thoroughly for some time. Bake in loaf or layers. Mrs. Garrigus. Sponge Cake. One cup sugar, one cup flour, five eggs, one teaspoonful lemon. Add one egg at a time to the sugar and beat it thoroughly until all have been added. Bake from thirty to forty minutes. Mrs. H. O. Bates. Mother's Favorite Sponge Cake. Six eggs, two cups sugar, four tablespoons sweet milk, two and one-fourth cups flour, two teaspoons baking powder, vanilla. Filling. — Three sour apples, one lemon, one egg, one cup sugar; grate apples and lemon, then add other ingredients and cook. Mrs. R. E. Barrett. Sponge Cake. Six eggs, yolks and whites well beaten separately, one cup of sugar mixed with the yolks of the eggs, one small cup of flour, New Century Cook Book. one-half teaspoonful of cream tartar mixed with whites of the eggs, flavor to taste; bake in slow oven forty minutes. Mrs. John F. Persling. . Sponge Cake. Six eggs beaten well, three cups powdered sugar, four cups, flour, one cup water, one teaspoonful Dr. Price's baking powder, the grated rind and juice of one lemon. Mrs. E. T. Shipley.