1 qt. of cream
¾ C-sugar
1½ T-vanilla
½ C-pecan meats, cut fine
Mix the cream, sugar and vanilla. Fill a freezer half full of the mixture. When half frozen add the pecan meats. Continue freezing until stiff. Pack and allow to stand two hours to "ripen" before serving.
Sponge Cake (Ten portions)
6 egg-yolks
1 C-sugar
1 t-lemon extract
6 egg-whites
1 C-flour
¼ t-salt
Beat the egg-yolks until thick and lemon colored. Add the sugar gradually and continue beating, using a Dover egg-beater. Add the extract and whites of the eggs very stiffly beaten. Remove the egg beater and cut and fold the flour which has been sifted four times, the salt having been added to the last sifting. Bake one hour in an unbuttered, narrow pan in a slow oven.
Genuine sponge cake has no baking powder or soda in it. The eggs must be vigorously beaten so that the cake will rise. A very slow oven is necessary. Increase the heat slightly every fifteen minutes.
Do not cut sponge cake; it should be broken apart with a fork.