The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

water 1-1½ cup flour Boil sugar and water till syrup will thread, pour hot syrup slowly over beaten yolks; beat until cool, chop in stiffly-beaten whites and flour; flavor if desired. 2 small layers. The sponge layer cake and all sponge cakes containing the yolks of eggs may be put together as follows: Break the eggs into a cake bowl, set the bowl into a pan of boiling water on the table and beat until light; add hot water (if any) and the sugar (or the hot syrup) gradually, beating. When light, remove from water, add flavoring and fold in flour lightly. =★ Old Friend Sponge Cake= 1½ cup granulated sugar flavored with oil of lemon large ½ cup cold water 7 eggs 1-1½ tablespn. lemon juice 2½ cups flour, sifted 5 or 6 times after measuring Pour cold water over sugar, heat and boil slowly until perfectly clear; cool, beat yolks of eggs, add syrup and half the lemon juice and beat very light; slide whites of eggs beaten to a stiff froth with the remainder of the lemon juice on to mixture, sift flour over, a little at a time, and chop in with whites until all the flour is in. Bake ¾-1 hr. in slow oven until just done, no longer. 1 large loaf in deep square tin. =Cocoanut Sponge Cake. 1846= 6 eggs 1 cup sugar 1 cup flour a trifle of salt 1½ cup grated fresh cocoanut lemon or vanilla flavoring Put together as nut and citron cake, or beat eggs in dish set in hot water, add sugar, cocoanut and flavoring, then flour. Put mixture 1½ in. deep in pans lined with buttered paper. =Rice Flour Sponge Cake. 1846= 6 eggs ½ cup sugar flavoring ⅔ cup rice flour scant ⅓ cup pastry flour Beat eggs in dish set in hot water, add sugar, flavoring and rice and pastry flour mixed. Bake in moderate oven. =Angel Cake= 1 cup of egg whites 8 large or 10 small eggs 1¼ cup granulated or 1½ cup powdered sugar 1 cup flour 1-2 tablespns. lemon juice a