then pour it by spoonfuls over the cake; lay blanched almonds and
blanched walnuts in a circle around the edge of cake and a few in
the center.

819. +Biscuit au beurre.+-- 1/2 pound powdered sugar, 1/4 pound sifted
flour, 1/4 pound cornstarch, 1/2 pound melted butter, 7 eggs and the
grated rind of 1 lemon; beat the 7 whites to a stiff froth and add
by degrees the yolks and sugar; set this on a hot stove and beat
till it is warm; then remove it and continue the beating until
nearly cold; strain the melted butter into a cup and continue the
beating with the right hand; hold the cup with the melted butter in
the left hand; pour butter into the mixture gradually; next stir in
the sifted flour and cornstarch; butter a round cake pan and line it
with buttered tissue or waxed paper; pour in the mixture; cover the
bottom of a pie plate with salt, set the pan with cake onto this and
bake 3/4 hour in an oven not too hot; if it browns too much put paper
over it.

820. +Fine Sponge Cake.+-- 1 pound powdered sugar, 12 eggs and not
quite 1 pound (about 2 tablespoonfuls less) of flour; then add the
grated rind and juice of 1 lemon; put the flour into a tin pan and
set it in front of oven to get warm; put the eggs, sugar and lemon
into a deep stone mixing bowl; set the bowl into a large dishpan of
hot water in such a way that the bowl is half covered with water;
beat the contents of bowl with an egg beater for 3/4 hour; then slowly
add the flour, continue the beating for a few minutes longer and
pour the mixture into a large round pan or 2 medium sized ones; the
pan should be previously well buttered and lined with fine brown
buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake
made according to this recipe is elegant, but care must be taken to
follow the instructions exactly. Half these quantities will make a
good sized cake. If the oven should be rather hot at the bottom put
in a large pie plate with salt, set the pan with cake onto it and
bake.

821. +Delicate Sponge Cake.+-- 9 eggs, 1-1/2 small cups granulated
sugar, 1-1/2 small cups flour (sifted 3 times) and the grated rind and
juice of 1 lemon; put the 9 yolks in a bowl and the whites into a
deep dish; add to the yolks 1/2 the sugar and stir them to a cream;
beat the whites to a stiff froth and add the remaining sugar,
beating constantly; then add slowly, in small portions, the creamed
yolks; next the lemon; continue the beating with an egg beater until
all is