Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour. Bake in jelly tins.
FILLING.—Whites of three eggs, beaten to a stiff froth, juice and grated rind of one orange, sugar to give the right consistency to spread between the layers; put white frosting on the top.
TEA CAKE. MRS. GEO. TURNER.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour, butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.—One pint light brown sugar, butter the size of an egg, one-half cup sweet milk. Cream the butter and sugar; then add milk, and cook until it hardens in water like taffy; beat until cool enough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Take out two layers in tins; leave enough for a third layer, and put in it one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk, three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor with lemon. Bake in layers, and spread with jelly.