radually, add whites, also beaten until very light, then stir in
the flour, in the last cupful of which put one large teaspoonful baking
powder and one-half teaspoonful salt.

SPONGE CAKE.

Four eggs, two cups powdered sugar, two cups flour, three-fourths cup
very hot water, two teaspoonfuls baking powder, one-half teaspoonful
salt. Cream yolks of eggs and sugar, add one-half the hot water; mix
flour, salt, and baking powder, and alternate with the hot water. Beat
whites of eggs to a stiff froth and add to mixture. Flavor to taste.
Bake in moderate oven.

SPONGE CAKE.

Place upon the stove one cup milk and two tablespoonfuls butter. Beat
four eggs light with two cups sugar, stir in two cups flour, two
teaspoonfuls baking powder, then add hot milk and butter and flavoring.
Beat thoroughly and bake in a loaf in a moderate oven.

SPRINGERS.

Four eggs well beaten, one pound powdered sugar, one pound flour, a
pinch of salt, one-eighth teaspoonful soda, flavor with anise.

SUNSHINE CAKE.

Whites of seven eggs, yolks of five eggs, one and one-fourth cup
granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar,
one teaspoonful lemon and orange extract. Beat whites of eggs very
stiff, adding cream of tartar while beating. Beat yolks until lemon
color. Sift sugar and flour several times before measuring. For mixing
add beaten yolks to beaten whites and fold in the sugar and flour
alternately; do not beat, only stir enough to mix thoroughly, and add
extract last. Bake in Van Duzen pan forty-five minutes in a moderate
oven.

TOLEDO CUP CAKE.

One-fourth cup butter, one-half cup sugar, one-fourth cup milk, one egg,
one small cup flour, one teaspoonful baking powder, one-half teaspoonful
vanilla. Rub the butter and sugar to a cream, beat the egg light without
separating and put it in next, then the milk, a little at a time. Add
the baking powder and flour, and then the vanilla. Bake in little tins.

VELVET SPONGE CAKE.

Two cups sugar, six eggs, leaving out the whites of three, one cup
boiling water, two and one-half cups flour, two teaspoonfuls 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 teaspoonful 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 dessert-spoonf