shaking the
nuts over the white frosting and then baking them with the
chocolate.--Mrs. Whitehead.

SPONGE CAKE.--Beat four eggs and one cupful of granulated sugar until
mixture is creamy white. Add four tablespoons of cold water and one cup
of flour sifted several times with a teaspoonful of baking powder. Bake
in a moderate oven. Flavor with lemon. May be baked in layers.--Mrs. H.
Hanson.

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 cocoanu