THE CODVILLE COMPANY, LIMITED

SPONGE CAKE.

Two cups granulated sugar, six eggs, yolks well beaten with the
sugar, half cup lukewarm water, two cups of flour with two tea-
spoons Gold Standard Baking Powder mixed in it. Add the whites
of the eggs beaten to a stiff froth after the flour. Bake in a mod-
erate oven. ) . i

SMALL SPONGE CAKE.

Cream-half cup of butter with two cups: of sugar,-add beaten
yolks of four eggs, one cup of milk; add gradually three and a
half cups sifted flour, mixing with the last half cup three and a
half teaspoons Gold Standard Baking Powder; add whites of two
eggs and flavor with Gold Standard Vanilla Extract. Ice with
Gold Standard Maple Cream Icing.

CREAM SPONGE CAKE.

Yolks 4 eggs © + teaspoon salt

1 cup sugar | 1 teaspoon Gold Standard Lemon
3 tablespoons cold water 14 teaspoons Gold Standard

13 tablespoons cornstarch Baking Powder

Flour Whites 4 eggs

Beat yolks of eggs until thick and lemon colored; add sugar
gradually and beat two minutes; then add water. Put cornstarch
in a cup and fill with flour. Mix and sift cornstarch and flour
with baking powder and salt, add to first mixture. When thor-
oughly mixed, add whites of eggs beaten until stiff, and flavoring.
Bake thirty minutes in a moderate oven. |

HOT WATER SPONGE CAKE.

Yolks 2 eggs 1 teaspoon Gold Standard
1 cup sugar Lemon Extract ,
%-cup hot water or milk 13 teaspoons Gold Standard
Whites 2 eggs Baking Powder

1 cup flour $ teaspoon salt

Beat yolks of eggs until thick and lemon colored; add one-half
the sugar gradually and continue beating; then add water, remain-

ing sugar, lemon extract, whites of eggs well beaten and flour
' mixed and sifted with baking powder and salt. Bake twenty-five ~

minutes in a moderate oven in a buttered and floured shallow pan.

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