No egg shortage - a dozen a month for everybody

272 Melt- in-the- mouth SPONGE CAKE It's made with eggs— just like pre-war! What a blessing to have such a good supply of eggs—dried eggs—as we have at present! Dried eggs, as you know, are new-laid, whole eggs, with only the water and shell removed. To make the sponge cake, you need: 2 oz. margarine; 2 oz. sugar; 2 level tablesp. dried eggs; 4 tablesp. water; 5 oz. flour; pinch of salt; 4 level teasp. baking powder; lemon or vanilla essence. Cream the mar- garine and sugar together. Add dried egg (dry), beat well.