Crisco Sponge Cake
| 3 eggs | 1-1/4 cupfuls flour |
| 1 cupful sugar | 2 teaspoonfuls baking powder |
| 1/2 cupful Crisco | 1/2 teaspoonful orange extract |
| 1/2 teaspoonful salt | 1/2 cupful cold water |
Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes.
Sufficient for twelve cakes.