CORNSTARCH CAKE.
Whites of three eggs, one and a half cups cornstarch, one and a half cups milk, one cup pulverized sugar, one and a half cups butter, one and a half teaspoons cream tartar, one-fourth teaspoon soda. Flavor with lemon. — Mrs. M. L. Clark.
WHITE CAKE.
One cup sugar, one-half cup butter, two cups flour, whites of seven eggs, and a scant teaspoon baking powder. Cream the butter and sugar, and add gradually the well-beaten whites, with a half teacup of sweet milk. Flour and extract to taste. Bake in a moderate oven, well covered, until light. — Mrs. Cooper.
SPONGE ROLL.
One cup sugar, two cups flour, six eggs, six teaspoons of water, and one of baking powder. Beat the eggs and sugar very light, add the rest of the ingredients and beat rapidly until smooth. Bake quickly; turn on a clean cloth, spread with jelly or any kind of filling that is liked, and roll while warm. This mixture can be baked in jelly tins, if preferred. — Mrs. Cooper.