ORANGE CAKE.
From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.
I send you with pleasure the enclosed recipe for Orange Cake. I have used it for twenty-five years and know it to be excellent. Wishing you all success in your kind efforts. Believe me, Yours very truly,
One coffeecup sugar, one-half coffeecup butter, two coffeecups flour, one-half coffeecup milk, yolks of four eggs, whites of two eggs, two teaspoons of baking powder; bake in four layer tins. For the filling, grate the yellow part of the rind of two oranges and mix it with the juice and one coffeecup of powdered sugar; spread, this mixture between the cakes; frost the cake, using the two remaining whites of eggs beaten thoroughly, adding two small cups of powdered sugar.
ANGEL FOOD.
From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
The whites of fifteen eggs; one and one-half cups of powdered sugar; one cup of flour; one teaspoon of cream of tartar; sift sugar three times; mix cream of tartar with flour, sift seven times; beat eggs stiff, add sugar gradually, beating all the time with egg beater; take out; stir the flour quickly with wooden spoon; do not grease or line the tin; bake slowly and steadily; turn out on platter for frosting.
ANGEL CAKE.
From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
The whites of eleven eggs beaten to a stiff froth; add one and one- half cups of pulverized sugar and one teaspoonful of vanilla extract; take one even cup of flour and one teaspoonful cream of tartar and sift with flour four times; beat lightly but thoroughly; bake fifty minutes in an ungreased pan; cut out when cold.