with salt. Shape, using a pastry bag and tube four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper. Sprinkle with powdered sugar, and bake eight to ten minutes in a moderate oven.
Sponge Baskets.
Yolk 1 egg.
White 1 egg.
⅓ cup sugar.
⅝ cup flour.
3 tablespoons hot milk or water.
¾ teaspoon baking powder.
⅛ teaspoon lemon extract.
⅛ teaspoon salt.
Beat yolk of egg until thick and lemon colored, add, gradually, one-half the sugar, while beating constantly; then add water or milk, remaining sugar, lemon extract, white of egg beaten stiff, and flour mixed and sifted with salt and baking powder. Bake in buttered gem pans fifteen or twenty minutes. Remove from pan, cool slightly, scoop out centres, and fill with Hamburg cream or whipped cream sweetened and flavored. Insert strips of angelica to represent handles.
Little Sponge Cakes.
Yolks 2 eggs.
Flour.
⅞ cup sugar.
¾ teaspoon baking powder.
1⅞ tablespoons cold water.
⅛ teaspoon salt.
¾ tablespoon corn starch.
Whites 2 eggs.
½ teaspoon lemon extract.
Beat yolks of eggs until thick and lemon colored, add sugar gradually, and beat two minutes; then add water. Put corn starch in cup and add flour to one-half fill cup. Mix and sift corn starch, flour, baking powder, and salt, and add to first mixture. When well mixed add flavoring, and whites of eggs beaten until stiff. Turn mixture into small tin gem pans previously buttered and floured, sprinkle with sugar, and bake in a moderate oven until delicately browned.
