Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
pinch of salt and one cup of flour. Beat the eggs with the sugar until
very light. Beat until the consistency of dough and add the grated peel
of a lemon, and last the sifted flour. No baking-powder necessary. Bake
in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
between layers. Eat with cream.
The same recipe may be used for Strawberry Shortcake.