Show amoth mothers r S cook book 1 delicate sponge sponga cake this is nn an ideal cake for the little people nud and will keep moist for days bayli grate the rind from a small lemon 1 and d odd add it to one tablespoonful lable spoonful of the juice mix together one pint of sifted flour two cupfuls one quarter of a teu ea spoonful of salt and one teaspoonful of baking powder separate the whites from the yolks of six eggs dropping the yolks into the mixing bowl into it a saucepan put one cupful lind and a half of granulated sugar and tour four tablespoonfuls of boiling water place over themire the fire and stir until the su garIs dissolved then boll for forone one minute beat the yolks until thick and slowly pour over them the hot beating fast t as I 1 s one toes does lp making frosting beat until the mixture is cold and very thick and spongy cool it by standing the bowl in lee ice water add a part of the flour mixture then the lemon half of the whites which have been whipped dry and the re remainder wainder of the fl flour and the whites mix till all together lightly as possible nud and bake in a shallow pan in a moderate oven rice cakes beat four yolks of eggs unell il light add a cupful of ellk one halt half teaspoonful of salt one cupful of freshly boiled rice one tablespoonful of butter one one teaspoonful of sugar and sufficient flour to make a stiff drop batter lastly stir in two teaspoonfuls of baking powder and drop by spoonfuls into 6 a kettle of hot fat cook until a golden brown drain drahn on inper and serve at once with the following sauce simmer together one cupful of water and a third of a cupful of sugar add a tablespoonful of cornstarch and a pinch of salt mixed in cold water then add to the hot cook until well done add one tablespoonful each bach of citron raisins and cleaned currants and steam them until well softened then add to the sauce and flavor with ten drops of almond extract delicate cake cream a half a cupful of butter add one and a half cupfuls of sugar mix well together a half cupful of cornstarch and a cupful and a half of flour sifted before measuring and two teaspoonfuls of baking powder add the ahe flour alternately with avith a halt half cupful of milt milk and fold in the whites of six eggs beaten stiff flavor with a half teaspoonful of almond extract and bake in a loaf in a moderate oven spiced salmon turn out a can of sa salmon lilion and remove the skin and bones break into good sized flakes and put into a crock I 1 strain the liquid from the fish into a saucepan add an equal amount of water and twice as much vinegar a dozen cloves half a teaspoonful of pepper corns one half of a teaspoonful ul of salt and a half a blade of mace bring brin g to the boiling point and pour over the I 1 fish cover closely and let stand 24 hours before using klux THIV |