1 cupful of butter, 1 cupful of milk, 1 cupful of corn starch, 1½ cupful of sugar, 2 cupsful of flour, 3 spoonsful of baking powder, whites of 4 eggs. This makes two loaf cakes.
Miss Rhein.
JELLIES AND JAMS.
Orange Jelly.
12 fine oranges, 1 package of Coxe’s gelatine dissolved in 1 cupful of cold water, 3 cupsful of fine sugar, juice of oranges grated rind of 3, 2 cupsful of boiling water, ½ teaspoonful of cinnamon, soak gelatine 3 hours in water, cut from top of orange small round piece, clean out all pulp carefully, put empty orange skins in cold water, strain juice, stir until thick, add spice, pour boiling water upon gelatine, stir over fire until well dissolved, add juice and sugar, stir all together, strain into pitcher, when clear fill oranges.
Orange Marmalade.
Take equal weights of oranges and sugar, (white), grate the yellow rind from ¼ of the oranges, cut all the fruit in halves, take out the pulp—throwing away the rinds and seeds. Drain off all of the juice you can, and put it on to boil with the sugar. Let it come to a boil, skim it and let it simmer for 15 minutes, then put in the pulp and grated rind and boil 15 minutes longer. Put in jelly tumblers.
Mrs. E. L. Stone.