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