t cool a little, then pour it to the eggs, which should be
previously well whisked; and after the eggs and syrup are mixed
together, continue beating them for a few minutes. Grate the lemon-rind,
mix the carbonate of soda with the flour, and stir these lightly to the
other ingredients; then add the lemon-juice, and, when the whole is
thoroughly mixed, pour it into a buttered mould, and bake in rather a
quick oven for rather more than 1 hour. The remains of sponge or Savoy
cakes answer very well for trifles, light puddings, &c.; and a very
stale one (if not mouldy) makes an excellent tipsy-cake.

_Time_.--Rather more than 1 hour.

_Average cost_, 10d.

_Sufficient_ to make 1 cake.

_Seasonable_ at any time.

TO MAKE SMALL SPONGE-CAKES.

1785. INGREDIENTS.--The weight of 5 eggs in flour, the weight of 8 in
pounded loaf sugar; flavouring to taste.

_Mode_.--Let the flour be perfectly dry, and the sugar well pounded and
sifted. Separate the whites from the yolks of the eggs, and beat the
latter up with the sugar; then whisk the whites until they become rather
stiff, and mix them with the yolks, but do not stir them more than is
just necessary to mingle the ingredients well together. Dredge in the
flour by degrees, add the flavouring; batter the tins well, pour in the
batter, sift a little sugar over the cakes, and bake them in rather a
quick oven, but do not allow them to take too much colour, as they
should be rather pale. Remove them from the tins before they get cold,
and turn them on their faces, where let them remain until quite cold,
when store them away in a closed tin canister or wide-mouthed glass
bottle.

_Time_.--10 to 15 minutes in a quick oven.

_Average cost_, 1d. each.

_Seasonable_ at any time.

TEA-CAKES.

1786. INGREDIENTS.--2 lbs. of flour, 1/2 teaspoonful of salt, 1/4 lb. of
butter or lard, 1 egg, a piece of German yeast the size of a walnut,
warm milk.

_Mode_.--Put the flour (which should be perfectly dry) into a basin mix
with it the salt, and rub in the butter or lard; then beat the egg well,
stir to it the yeast, and add these to the flour with as much warm milk
as will make the whole into a smooth paste, and knead it well. Let it
rise near the fire, and, when well risen, form it into cakes; place them
on tins, let them rise again for a few minutes before putting them into
the oven, and bake from 1/4 to 1/2 hour in a moderate oven. These are
very nice with a few currants and a