SPONGE CAKE.
Break three eggs into a copper pan; take the weight of three eggs of sifted sugar, and switch over a warm place, such as a pan of hot water, or over the fire, till the eggs are warmed. Then remove from the heat, and switch till cold, and the eggs assume the appearance of a thick cream. Then mix in very lightly the weight of three eggs of flour, flavour with vanilla, or almonds, or lemon, and bake in small sponge cake tins for ten minutes in a hot oven.