To one pound of flour, put one and a half of sugar, fifteen eggs, the rind of two lemons, and juice of one, and a little salt.
Brooklyn.
To three quarters of a pound of flour, put one and a quarter of sugar, twelve eggs, and one lemon, juice and rind. A little salt.
Measure.
Twelve fresh eggs, three cups of flour, three of sugar, a little salt, and spice or lemon as you prefer. Break the eggs together, and put them without beating into the sugar, then beat steadily with a smart stroke half an hour, then stir in the flour, and bake in rather thick loaves three quarters of an hour.
No one but a person having a very strong arm can make this kind of sponge cake well. It is elegant when well made.
Another. (Berwick Sponge.)
Beat six eggs, yolks and whites together, two minutes; add three cups of sugar, and beat five minutes; two cups of flour with two teaspoonfuls of cream of tartar, and beat two minutes; one cup of cold water, with one teaspoonful of saleratus dissolved in it, and beat one minute; the grated rind, and half the juice of a lemon, a little salt and two more cups of flour, and beat another minute. Observe the time exactly, and bake in rather deep cup cake pans.