Bake in jelly tins.
FILLING.--Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.
TEA CAKE. MRS. GEO. TURNER.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour,
butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.--One pint light brown sugar, butter the size of an
egg, one-half cup sweet milk. Cream the butter and sugar; then add
milk, and cook until it hardens in water like taffy; beat until cool
enough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds
cup of water, two cups of flour, two teaspoons of baking powder. Take
out two layers in tins; leave enough for a third layer, and put in it
one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark
layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk,
three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor
with lemon. Bake in layers, and spread with jelly.
ALMOND JELLY CAKE. MRS. GEORGE KLING.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks
of six eggs, beaten together to a cream; five even cups sifted flour,
four teaspoonfuls baking powder; one and one-half cups sweet milk; the
whites of the six eggs beaten to a stiff froth, and added last; with
one teaspoonful lemon flavoring.
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