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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

SPONGE CAKE #3
 

 Take 3 eggs, whites beaten to a stiff froth, then beat the yolks. Put them together and beat again. Add 1 1/2 cups of sugar and beat again. Add 1 teaspoonful of baking powder sifted into 1 1/2 cups of flour, sift 3 times. Lastly add 1/2 cup of boiling water, stirring in a little at a time. Flavor with lemon or vanilla. Bake either in sheet or layers.

Sister Kate Riley, Highland, Ohio.