ORANGE CAKE.
MRS. A. J. ELLIOTT.
Two cups of flour, one scant cup of milk, one cup of sugar, half a cup of butter, two eggs, one teaspoon soda and two of cream of tartar. Divided in six parts and spread as thin as possible in pans of uniform size. Bake about three minutes: when done lay together with layers of orange filling between. Method: cream sugar and butter together, then add milk in which the soda and cream of tartar has been dissolved, then the eggs well beaten and lastly the flour into which drop a pinch of salt. Beat well and don't scrimp the butter.
Orange Filling.—The juice and part of the grated rind of two oranges, then add one cup of sugar. One tablespoon of flour dissolved in cup of water which is gradually added, then beat the yolk of the egg well, and mix well together, and boil in a steamer until it is as thick as custard or boil about three quarters of an hour. The steamer is the safest as the flour is liable to stick to the pan otherwise.