2 cups granulated sugar.
2-1/4 cups of flour.
3/4 cup of boiling water.
4 large eggs.
2 even teaspoonfuls baking powder.
1 teaspoonful lemon juice.

Put whites of eggs in a large mixing bowl and beat very stiff. Add
sugar (sifted 3 times), then add the well-beaten yolks, flour (sifted
3 times with baking powder), add lemon juice. Lastly, add the hot
water. Bake about 50 minutes in a tube pan in a moderately hot oven
with a steady heat. Stand a pan of hot water in the upper rack of oven
if the oven is quite hot. It improves the cake and causes it to be
more moist. This is an excellent sponge cake and easily made, although
the ingredients are put together the opposite way cakes are usually
mixed, with the exception of angel cake. When this cake was taken from
oven, powdered sugar was sifted thickly over the top. Use cup holding
1/2 pint, as in all other cake recipes.

ANGEL CAKE--AUNT SARAH'S RECIPE

Mary was taught by her Aunt, when preparing a dish calling for yolks
of eggs only, to place the white of eggs not used in a glass jar which
she stood in a cold place or on ice. When she had saved one even
cupful she baked an angel cake over the following recipe:

One heaping cup of pulverized sugar (all the cup will hold), was
sifted 8 times. One cup of a mixture of pastry flour and corn starch
(equal parts) was also sifted 8 times. The whole was then sifted
together 4 times. The one cupful of white of eggs was beaten very
stiff. When about half beaten, sprinkle over the partly-beaten eggs
one scant teaspoonful of cream of tartar, then finish beating the
whites of eggs. Flavor with almond or vanilla. Then carefully sift
into the stiffly beaten whites of eggs sugar, flour and corn starch.
Fold into the whites of eggs rather than stir. Aunt Sarah always baked
this cake in a small, oblong bread pan. This cake should be baked in a
_very_ moderate oven, one in which the hand might be held without
inconvenience while counting one hundred; the oven should be just hot
enough for one to know there was fire in the range. Do not open the
oven door for 15 minutes, then increase the heat a little; if not too
hot, open the oven door a moment to cool and bake slowly for about 55
minutes.

AUNT SARAH'S GOOD AND CHEAP "COUNTRY FRUIT CAKE"

1 cup butter and lard, mixed.
4 eggs.
1 cup New Orleans molasses.
1 cup sour milk.
1 pound dried currants.
1/4 pound thinly sliced citron.
2 teaspoonfuls baking soda.
4 cups flour.
2 pou