8 eggs.
1½ pounds sugar.
1½ pounds flour.
¾ pound butter.
1 pint milk.
2 teaspoonfuls cream tartar.
1 teaspoonful soda.
Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jelly-cake pans.
Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.—Mrs. J. C. W.
Orange Cake.