Cream ½ pound butter.
¾ pound flour.
¾ pound sugar well beaten.
1 teaspoonful tartaric acid.
1 teaspoonful of soda.
Stir these in when ready to bake. Bake in thin pans, and put on jelly while warm.—Mrs. J. L.
Lemon Jelly Cake.
Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat with three eggs, two cupfuls sugar, butter size of an egg, melted, and juice and grated rind of two lemons. Stir over a slow fire until it boils, then spread between the layers of cake. Ice with lemon icing, or sift over powdered sugar.—Mrs. S. T.
Jelly Cake.
8 eggs.