Apple Cake.
2 cups powdered sugar.
3 cups of flour.
½ cup corn-starch, wet up with a little milk.
½ cup of butter, rubbed to light cream with sugar.
½ cup sweet milk.
1 teaspoonful cream of tartar, sifted with flour.
½ teaspoonful soda, dissolved in hot water.
6 eggs, the whites only, whipped very stiff.
Add the milk to the creamed butter and sugar; the soda-water, corn-starch, then the flour and whites alternately. Bake in jelly cake tins.
Filling.
3 tart, well-flavored apples, grated.
1 egg, beaten light.
1 cup of sugar.
1 lemon, grated peel and juice.
Beat sugar and egg up with the lemon. Pare the apples and grate them directly into this mixture, letting an assistant stir it the while. The color will be better preserved by this method. Put into a farina-kettle, with boiling water in the outer vessel, and stir until it comes to a boil. Let it cool before putting it between the cakes.
It is best eaten fresh.