MISS FARMER’S SPONGE CAKE.
Beat the yolks of four eggs until thick, add gradually one cupful of sugar, and beat for two minutes; add three tablespoonfuls of cold water, mix and sift thoroughly one and one half tablespoonfuls of corn starch, one scant cupful of flour, one level teaspoonful of baking powder, one fourth teaspoonful of salt; add to the first mixture the whites of four eggs beaten stiff, and one teaspoonful extract of lemon. Bake in a buttered angel cake pan for forty-five minutes, or in a shallow cake-pan for thirty-five minutes in a moderate oven.