parately, till very smooth and
thick, and then beat into them gradually two cups powdered sugar in
turn with the pounded almonds; lastly, add the flour, stirring it
round slowly and lightly on the surface of the mixture, as in common
sponge cake; have ready buttered a _deep_ square pan; put the mixture
carefully into it, set into the oven and bake till thoroughly done and
risen very high; when cool, cover it with plain white icing flavored
with rose-water, or with almond icing. With sweet almonds always use a
small portion of bitter; without them, _sweet_ almonds have little or
no taste, though they add to the richness of the cake.

Use two heaping teaspoonfuls of baking powder in the flour.

OLD-FASHIONED SPONGE CAKE.

Two cups of sifted white sugar, two cups of flour measured before
sifting, ten eggs. Stir the yolks and sugar together until perfectly
light; add a pinch of salt; beat the whites of the eggs to a very
stiff froth and add them with the flour, after beating together
lightly; flavor with lemon. Bake in a _moderate_ oven about forty-five
minutes. Baking powder is an improvement to this cake, using two large
teaspoonfuls.

LEMON SPONGE CAKE.

Into one level cup of flour put a level teaspoonful of baking powder
and sift it. Grate off the yellow rind of a lemon. Separate the whites
from the yolks of four eggs. Measure a scant cup of white granulated
sugar and beat it to a cream with the yolks, then add the grated rind
and a tablespoonful of the juice of the lemon. Stir together until
thick and creamy; now beat the whites to a stiff froth; then quickly
and lightly mix _without beating_ a third of the flour with the yolks;
then a third of the whites; then more flour and whites until all are
used. The mode of mixing must be very light, rather cutting down
through the cake batter than to beating it; beating the eggs makes
them light, but beating the batter makes the cake tough. Bake
immediately until a straw run into it can be withdrawn clean.

This recipe is especially nice for Charlotte Russe, being so light and
porous.

PLAIN SPONGE CAKE.

Beat the yolks of four eggs together with two cups of fine powdered
sugar. Stir in gradually one cup of sifted flour and the whites of
four eggs beaten to a stiff froth, then a cup of sifted flour in which
two teaspoonfuls of baking powder have been stirred, and, lastly, a
scant teacupful of boiling water, stirred in a little at a time.
Flavor, add salt and, h