5 eggs.
1 cup of granulated sugar.
1 cup of flour.
1 pinch of salt.
½ teaspoonful of lemon juice, or vanilla.
Separate the eggs, and beat the yolks very light and foamy; then put in the sugar, which you have sifted, a little at a time, and the flour in the same way; but put them in in turn—first sugar, then flour, and so on. Then put in the flavouring, and last fold in the whites of the eggs, beaten very stiff. Bake in a buttered pan.
SPONGE CAKE
Take four eggs, their weight in castor sugar, and the weight of two in flour.
Separate the yolks from the whites. Beat the yolks lightly, gradually add sugar, then add the whites, which have been beaten stiffly, and lastly the flour and a few drops of essence of lemon.
Bake in a moderate oven for one hour.
BRANDY SNAPS
¼ lb. flour.
¼ lb. butter.
½ lb. castor sugar.
3 oz. best treacle.
1 teaspoonful ground ginger.
Little juice of lemon.
The butter and the treacle to be made warm in the oven; then put the sugar and flour, ground ginger and lemon to it, and stir till smooth.
Spread very thin on the baking-sheet. When done, take off in squares; let them get a little cool, and then roll them round the handle of a wooden spoon; don’t let them get too stiff or they will not roll.