The next morning add to the light, well-risen sponge, 2 eggs, 1/2 cup sugar and about 1-1/2 cups flour.

Let stand in a warm place until light.

Then roll out pieces size of a plate, one inch thick; place on well-greased pie tins, let rise, and when light and ready for the oven brush over tops with melted butter and strew over the tops of cakes the following: Mix 1 cup of flour, 1/2 cup of sugar and yolk of 1 egg.

Flavor with a few drops of vanilla (or use vanilla sugar, which is made by placing several vanilla beans in a jar of sugar a short time, which flavors sugar).

Rub this mixture of flour, sugar and yolk of egg through a coarse sieve and strew over tops of cakes.
Or, this same recipe may be used by taking, instead of 1 cup of yeast, one Fleischman yeast cake, dissolved in 1 cup of lukewarm water.
Instead of sponge being set to rise the night before the day on which the cakes are to be baked, the sponge might be set early in the morning of the same day on which they are to be baked--exactly in the same manner as if sponge was set the night before; when light, add eggs, sugar and balance of flour to sponge, and proceed as before.
MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES Use 1 scant cup of liquid to 1 good cup of flour, usually, for "Griddle Cake" batter.