Cream Cake or Pie (Mrs. Arnold).
This is an excellent dessert cut as a pie, or it may be served as a cake for tea.
Crust.—Three eggs, one cupful of sugar, one cupful of flour, one-third of a tea-spoonful of soda, and one tea-spoonful of cream of tartar. Beat the whites and yolks well separately; stir all together as quickly as possible, and bake in two pans (if rather small; if large, use only one), the batter three-quarters of an inch thick.
Cream.—Two and a half cupfuls of sweet milk, four even table-spoonfuls of sugar, two table-spoonfuls of flour, and one egg. Boil this a few moments until it has thickened, and flavor with vanilla or lemon.
When the crust is cold, split it, and put the custard between.
This cake is much improved with a boiled icing.
Sponge Jelly-cake (Mrs. Pope).
Ingredients: Five eggs, one cupful of sugar, one cupful of flour, two even tea-spoonfuls of yeast-powder, and grated rind of a lemon.
Beat the yolks, sugar, and lemon together to a cream; add whites of eggs beaten to a stiff froth; then the flour and yeast-powder perfectly mixed. Bake in a dripping-pan, and when done spread jelly (not sweet) over the bottom of the cake, roll it from the side, and sprinkle sugar over the top; or bake it in two or three jelly-cake pans, and spread jelly between. The cake may be iced on the bottom. The rolled jelly-cake may be cut into slices, and served with a sweet sauce for dessert.