Devil’s food
Half a cupful of chocolate, grated; half a cupful of sweet milk; half a cupful of brown sugar. Boil these together until as thick as cream, and let cool.
One cupful of brown sugar; half a cupful of butter; two eggs; two-thirds of a cupful of milk; vanilla flavoring. Mix well, beat in the boiled mixture and two cupfuls of flour sifted with a heaping teaspoonful of baking-powder. Bake in layers, put together with chocolate filling and cover with a white icing.
Sunshine cake
Sift one cupful of granulated sugar and add it to the yolks of five eggs, first beating these until they are thick. Add a dash of salt. Sift three-quarters of a cupful of flour twice with half a teaspoonful of cream of tartar, and add to the eggs and sugar. Beat for twenty minutes, and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one teaspoonful of lemon juice and one tablespoonful of orange juice. Butter a pan, flour it lightly, and bake the cake in a steady oven for forty minutes.
Orange layer cake
Cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks of five eggs, the juice and half the grated rind of an orange, and three cupfuls of flour—or enough for a batter—sifted with two teaspoonfuls of baking-powder. Last of all, fold in the stiffened whites of three eggs. Bake in layer tins.
Filling for orange cake
Beat the whites of two eggs very stiff with one cupful of powdered sugar; add the juice and half the grated peel of an orange. Whip to a soft cream, and spread between the layers when they are cold.