SPONGE CAKE.

The nicest way to make sponge cake, or diet-bread, is the weight
of six eggs in sugar, the weight of four eggs in flour, a little
rose-water. The whites and yolks should be beaten thoroughly and
separately. The eggs and sugar should be well beaten together; but
after the flour is sprinkled, it should not be stirred a moment longer
than is necessary to mix it well; it should be poured into the pan,
and got into the oven with all possible expedition. Twenty minutes is
about long enough to bake. Not to be put in till some other articles
have taken off the first few minutes of furious heat.


WEDDING CAKE.

Good common wedding cake may be made thus: Four pounds of flour, three
pounds of butter, three pounds of sugar, four pounds of currants,
two pounds of raisins, twenty-four eggs, half a pint of brandy, or
lemon-brandy, one ounce of mace, and three nutmegs. A little molasses
makes it dark colored, which is desirable. Half a pound of citron
improves it; but it is not necessary. To be baked two hours and a
half, or three hours. After the oven is cleared, it is well to shut
the door for eight or ten minutes, to let the violence of the heat
subside, before cake or bread is put in.

To make icing for your wedding cake, beat the whites of eggs to an
entire froth, and to each egg add five teaspoonfuls of sifted loaf
sugar, gradually; beat it a great while. Put it on when your cake is