Apple-cake.
Mix and bake as for jelly-cake, flavoring the dough with essence of bitter almond.
Beat one egg light in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a lemon.
Peel and grate three fine pippins or other ripe, tart apples directly into this mixture, stirring each well in before adding another. When all are in, put into a farina-kettle and stir over the fire until the apple-custard is boiling hot and quite thick. Cool and spread between the cakes. A nice and simple cake. Eat the day it is baked.