Three teacupfuls of pulverized sugar; one of butter; three tablespoonfuls of flour; one teacupful of boiling water. Beat butter, sugar and flour together thoroughly; stir into the boiling water; let it boil up and flavor with vanilla, and serve immediately.
CAKE
SPONGE CAKE.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
The recipe I send for Sponge Cake was one constantly in use twenty- five years ago, when this picture was taken, and so might well be used in connection with that recipe, which is the only one in which I fell a personal interest.
It gives me pleasure to oblige you, and I am cordially yours for womankind, also for mankind.
Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon; small teaspoon salt. Beat yolks separately and very thoroughly; add sugar, salt, lemon juice and grated peel, and beat again. Beat whites to stiffness and add to the yolks, beating well together. Then cut the flour in slowly with large knife and avoid beating after this. Bake in two deep, long, narrow tins, in rather slow oven, but hot on the bottom. The secret of success is in cutting in the flour and the baking. But few people will believe this and cannot reach my standard. I have made this cake for forty years with uniform success.
SPONGE CAKE.
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two cups of flour and a little salt. Flavor to taste.