moderate-sized ones. Sometimes you will have to use more or less
flour, according to the size of your eggs.



SPONGE CAKE. MRS. W. H. ECKHART.

The yolks of four eggs, one cup of sugar, one cup of flour, four
tablespoonfuls of cold water, one teaspoonful of baking powder; add
the whites of four eggs. Bake in a quick oven, but not too hot.



SPONGE CAKE. MRS. HARRY TRUE.

One cup of sugar, one and a half cups of flour, three eggs, two
tablespoons of water, one heaping teaspoon of baking powder.



SPONGE CAKE. MRS. P. O. SHARPLESS.

Four eggs, one and a third cups of sugar, three tablespoonfuls of
water, and two cups of flour, through which has been sifted two small
teaspoonfuls of baking powder. Flavor with lemon extract.

The best cooks buy millinery goods of Jennie Thomas.