oven about 25 minutes. Put Butterscotch Filling page 18
between layers and on top of cake.

SPONGE CAKE

6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sugar which
has been sifted, then grated lemon rind, lemon juice and 1/2 beaten
whites; mix well; carefully fold in flour which has been sifted with
baking powder and salt; mix in remainder of egg whites. Bake in
ungreased tube pan in moderate oven 35 to 45 minutes. When cake
shrinks from pan remove from oven and turn upside down on cake cooler.
It will gradually come out of pan.

SPONGE CAKE II

1 cup sugar
1 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/8 cup cold water
1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly
beaten whites of eggs, beating until mixture is cold; sift together
three times, flour, salt and baking powder; beat yolks of eggs until
thick; add a little at a time, flour mixture and egg yolks,
alternately to white of egg mixture; stirring after each addition; add
one-eighth cup cold water and flavoring; mix lightly. Bake in
ungreased tube pan in moderate oven about one hour or shallow tin
about thirty-five minutes.

MILK SPONGE CAKE

2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1/8 teaspoon salt
1-1/2 teaspoons Dr. Price's Baking Powder

Beat yolks of eggs until thick; add half of sugar slowly, beating
continually; add hot milk, remainder of sugar and whites of eggs
beaten until stiff; add flavoring; add flour, salt and baking powder
which have been sifted together. Bake in ungreased tube pan in
moderate oven about 25 minutes.

CAKE ICINGS AND FILLINGS

BOILED ICING

1 cup granulated sugar
1/2 cup water
1/2 teaspoon Dr. Price's Baking Powder
White of 1 egg
1/2 teaspoon flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into
stiffly beaten white of egg and beat until smooth; add baking powder
and flavoring and mix well. Allow to stand about ten minutes and
spread on cake.

FROSTING

1 unbeaten egg white
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire
whip until of right consi