LEMON TART
Make a sponge of two eggs, one-half cup of sugar, one-half cup of flour, one-half teaspoon baking powder, one of vanilla; bake in a spring form. Filling: the juice of three lemons, one cup sugar. Let boil to a syrup, separate eight eggs; mix yolks well with two tablespoonfuls of cold water. Beat whites stiff; now stir yolks into the boiling syrup, stirring until it thickens. Remove from the fire and add the syrup to the beaten whites; pour over the cake and put in a hot oven until a light brown.
Mrs. H. A. S.