SPONGE CAKE.—Six eggs, (reserve whites of two for frosting), two cups sugar. Beat (not stir) eggs and sugar until almost cream colored, two and one half cups flour, one teaspoon flavoring, and one teaspoon baking powder last, one cup boiling water, the water must be added gradually. While adding flour and water stir instead of beating. Bake in loaf in a moderate oven thirty or forty minutes.—Mrs. C. C. Mackenroth.
HOT WATER SPONGE CAKES.—Four eggs beaten 15 minutes, two scant cups sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup boiling water, flavor with lemon or vanilla. Bake in a deep square tin.—Mrs. Southard.
BOILED SPONGE CAKE.—Five eggs, one cup white sugar, one cup flour, juice of one half lemon, one teaspoon vanilla. Boil the sugar with three tablespoons water until it threads. Pour over the stiffly beaten whites of eggs, beat this fifteen minutes, then add egg yolks, flavoring and the flour sifted three times. Bake in angel food tin.—Mrs. Aaron J. Bessie.
GOLD SPONGE CAKE.—Whites of eleven eggs beaten very stiff, yolks of four eggs beaten very light with one and one half cups of powdered sugar. Cut in the whites and add one cup of swans down flour sifted with one teaspoonful of baking powder. Flavor. Cut flour in lightly as you would for sponge cake. Bake in one loaf.—Mrs. C. H. McKay.
SNOW SPONGE CAKE WITH COCOANUT FILLING.—Beat the whites of ten eggs very light, add one and one half cupfuls of powdered sugar and beat until the bowl can be inverted and retain the eggs. Add one teaspoon cream tartar to one cupful of flour and sift several times. Cut this into the egg mixture, flavor with almond extract and turn into square ungreased cake tins, baking in two sheets. Fill with cocoanut frosting made by boiling two cupfuls of sugar with water until it hairs from the spoon, turn it hot on to the beaten whites of two eggs and whip to a frosting. Add one small cocoanut which has been freed from the shell and all brown skin and grated fine. Flavor with lemon or vanilla. If fresh cocoanut cannot be obtained try soaking the shredded cocoanut in warm milk and steaming it an hour or two before using and then squeeze it dry. This will make it more moist. If you have only one angel cake tin, split the cake through the center after it is cold and put the icing between the layers. Swans down flour is best for this cake and the fresh cocoanut make a delicious filling.—Mrs. B. G. Whitehead.
SUNSHINE CAKE.—Whites of ten eggs, yolks of six, one level teaspoonful of cream of tartar, one and one half cupfuls of sugar, sifted, one cupful of flour, sifted twice, the grated peel of one orange or one teaspoonful of lemon or vanilla or one half teaspoon of almond extract. Beat whites very stiff, then beat in one half of the sugar, beat yolks light about ten minutes, add the flavoring and balance of the sugar and beat five minutes. Mix yolks and whites lightly together and cut in the flour that has been sifted with the cream of tartar. Bake in an ungreased, funnel angel cake tin about an hour in a slow oven or 45 minutes in a moderate oven. Avoid baking too long as it makes the cake dry and coarse. When the cake shrinks from the tin at sides of the pan it is sufficiently baked. Invert the tin and let it stand until cold. If it sticks then run a knife around the edge of cake, pat the tin slightly on the bottom and sides until it drops from the pan. If a frosted cake is preferred ice it with white boiled icing.—Mrs. Whitehead.
MOCHA CAKE.—One cup sugar, one half cup butter, three quarters cup milk, two cups flour, two teaspoons baking powder, one spoon vanilla, three eggs beaten separately. Bake in small dripping pan. When cold cut into small squares. Put into oven to brown. Three cups shelled peanuts, pour over three teaspoons melted butter. When slightly browned put through meat grinder. Whip one half pound butter with two cups powdered sugar to a cream. Butter each piece of cake with this cream paste and roll into ground nuts.—Mrs. A. McKay.
NUT LOAF CAKE.—One cup sugar, one half cup butter, one half cup sweet milk, one and one half cups sifted flour, one cup chopped walnuts or hickory nuts, two eggs, two teaspoons baking powder.—Mrs. Schollander.
BLITZ KUCHEN.—One cup sugar, three fourths cup butter, four eggs, one cup of flour, one half teaspoon baking powder, grated rind and juice of one lemon. Cream butter and sugar and then add eggs, one at a time and stirring each five minutes, then add the flour and spread dough in square tin about half an inch thick. Chop one fourth pound almonds, mix with sugar and cinnamon and sprinkle on top of cake before putting in the oven. Bake about thirty minutes.—Mrs. J. Bruegger. German Cookery.
SOUR CREAM NUT CAKE.—Break two eggs into a large cup and fill with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well add flour to make quite stiff and flavor with vanilla. Take a pound of English walnuts, chop all but what you wish to put on top of cake and stir into the batter. Bake in moderate oven. Ice the tops and lay on the half meats.—Mrs. G. A. McIntosh.