MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butter Sponge for French Pastry
 Categories: Cakes, 1941
      Yield: 6 servings
 
      1    Egg
      3    Egg yolks
  3 1/2 tb Melted butter
      6 tb Flour
      1 ts Grated lemon rind
  2 1/4 tb Cornstarch
      1 ts Baking powder
    1/3 c  Sugar
      1 tb Lemon juice
    1/8 ts Salt
 
  Combine eggs and sugar.  Heat over hot water, beating constantly
  until warm (95 F).  Remove from fire and beat until cool and stiff.
  Add flour which has been sifted, measured, and sifted with
  cornstarch, salt, and baking powder.  Mix as lightly as possible. Add
  lemon juice and rind. Add butter slowly, stirring constantly. Pour
  into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes.
  When cool cut into various shapes. Ice with different colored icing.
  Decorate with fancy designs of contrasting colors. The Household
  Searchlight
 
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