One teaspoonful of vanilla.
One half-teaspoonful of mace.
Three cups of prepared flour, or the same quantity of family-flour with one even teaspoonful of soda and two of cream-tartar, sifted twice with it.
Two teaspoonfuls of baking powder will serve the same end. Mix as directed in “Practical Preliminaries,” and bake in small tins.
Jelly-cake
Is made by mixing the above cup-cake, leaving out the flavoring, and baking it in “jelly-cake tins,” turning these out when almost cold by running a knife around the edges, and spreading all but that intended for the top with a thick coating of fruit-jelly. Sift white sugar over the upper one or frost it.
Cream-cake.
Mix a cup-cake without spice or other flavoring, bake in jelly-cake tins, and when cold spread between the layers this filling:
One egg.