3½ cups flour.
½ cup sweet milk.
2 teaspoonfuls cream of tartar.
1 teaspoonful soda.
Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit and a little tartaric acid.—Mrs. C. C.
Orange Cake.
Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar.
The rind and juice of one large, or two small oranges.
The rind and juice of one-half lemon; the other half to be used for the cake.—Mrs. P. McG.
Orange Cake.