Jelly Cake.
Recipe No. 1.
Take: Sugar, 1 lb.; butter, ½ lb.; milk, 1 cupful; eggs, 6; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; flour, 1 lb.; jelly.
Stir to a light cream one pound of sugar and half a pound of butter; add one cupful of milk, six eggs beaten to a froth, one teaspoonful of cream-tartar, half a teaspoonful of soda, and one pound of flour. Spread over buttered tins to the thickness of a quarter of an inch, bake till brown, and when done pile them on a plate, and put a layer of jelly between.
Jelly Cake.
Recipe No. 2.
Take: Sugar, ½ lb.; butter, 6 oz.; eggs, 8; flour, 1 lb.; lemon, 1; jelly.
Stir together till white half a pound of rolled sugar and six ounces of butter; beat eight eggs to a froth, stir them into the butter and sugar, and add a pound of flour; add the juice and grated rind of a fresh lemon; turn this mixture into scolloped tin plates that have been well buttered. Bake and arrange as in No. 1.
Lady Cake.
Take: Sugar, 1 lb.; butter, 6 oz.; eggs, whites of 12; flour, ¾ lb.; lemon, or bitter almond.
Stir together one pound of sugar and six ounces of butter; add the whites of twelve eggs whipped to a froth, and three quarters of a pound of flour; flavor with bitter almond or with the juice and grated rind of one lemon. Bake in square shallow tins, and flavor the frosting with vanilla.