To be baked in layers. Four eggs; three-fourths of a cup of butter; one-half cup of milk; three and one-half cups of flour; two teaspoonfuls of baking powder; flavor to suit taste.
Filling—Two cups of brown sugar; one cup of rich cream; size of a walnut of butter; boil one-half hour well stirred; spread between the layers of the cake while hot.
Chocolate Filling—Six tablespoonfuls of grated chocolate; one and one-half cups of pulverized sugar; two tablespoonfuls of cream; put the chocolate in the pan with the cream and one-half the sugar and let dissolve; add the remainder of the sugar to the whites of two eggs well beaten; flavor with vanilla for four layers of cake.
ROLL JELLY CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Five eggs, two cupfuls of sugar, two of flour, one-half cupful of milk, two teaspoonfuls of cream of tartar, one of soda; bake in square tins, spread with jelly and roll while warm. Lemon jelly is very nice. This recipe makes four rolls.
CHOCOLATE CAKE.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Have ready one-half pound sweet chocolate grated; one-fourth pound chopped citron; one-fourth pound almonds, blanched and chopped; five soda crackers, browned and rolled very fine; wineglass of brandy and the juice and grated rind of two lemons; separate the yolks of eggs from the whites; beat yolks well, mix with other ingredients and lastly add the whites whipped to a stiff froth; bake two hours in a slow oven; cover with frosting and ornament with candied fruit.