372 DR. CHASE'S RECIPES. 



W'hite and throw away (this part of these fruits is bitter); then squeeze out tht. 

 juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix 

 and stir in the other cup of sugar, or sufficient to make of proper thickness to 

 put between the layers in place of jelly. 



Remarks. — When lemons or oranges are used in making the cakes or the 

 jelly, avoid the seeds. 



Lemon Jelly Cake. — Butter, i^ cup; sugar, 1^ cups; milk, i^ cup, 

 3 eggs; flour, 2 cups; baking powder, 1% tea-spoonfuls; 1 lemon; water, ^ 

 cup. Directions — Cream the butter with 1 cup of the sugar, stirring in the 

 beaten whites of the eggs, and the milk ; then sifting in the flour in which the 

 baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of 

 the eggs add the other 3^ cup of sugar, and the water, and juice of the lemon, 

 and boil till thick enough to spread between the layers. 



Remarks. — You will observe this receipt calls for baking powder, the one 

 above for soda and lemon juice in place of cream of tartar. This enables you 

 to choose between them, either from taste, or from having the soda and not the 

 baking powder, or vice versd. 



Orange Jelly Cake.— Sugar, 4^ cups; butter, 1 cup; milk, 1 cup; 5 

 eggs; baking powder, IJ^ tea-spoonfuls; flour, 2 cups; 2 oranges. Dikections 

 — Cream 2% cups of the sugar with the butter, beat the yolks of the eggs and 

 stir in, then the milk, and sift in the flour, having the baking powder in it. 

 Bake in jelly cake tins. 



For tlie Jelly. — Beat the whites of the eggs and whip in the other 2 cups of 

 of sugar, adding the juice of the 2 oranges. Put between the layers. 



Orange Jelly Cake. — Sugar, 1 cup; 3 eggs; milk, J^ cup; flour, 1"% 

 cups; baking powder, Vy^ tea-spoonfuls; salt, 1 salt-spoonful; 1 orange. 

 Directions — Make up the cake as above, and bake in 3 layers. Grate the yel- 

 low of the orange, peel off the white and throw it away, beat the white of an 

 extra Qg'g and beat in 3 table-spoonfuls of the extra sugar, then the grated yellow 

 and chopped pulp of the orange. Lay up with this and strew sugar upon the 

 top thickly. 



• Orange and Lemon Jelly Cake. — Mix 2 cups of sugar with the 

 yolks of 2 eggs; then the whites beaten to a froth, then a large table-spoonful 

 of butter, then 1 cup of milk, and flour enough to make a batter that may be 

 lifted upon a spoon (like cup cake). Bake in jelly cake tins. 



Jelly for Same. — Grate the yellow from 1 lemon and 2 oranges, add the 

 juice of the same, and add 1 cup of water, 1 of sugar, 1 table-spoonful of corn 

 starch, and boil till smooth. When cool put between the cakes. 



Remarks. — The boiling makes a harder jelly, not so likely to soak into the 

 cake, the same as in boiling the icings. 



Delicious Pilling or Jelly for Any Layer or Jelly Cake.— 

 Take 1 cup of white sugar, put it into a tin basin with enough water to dissolve 

 it; let it boil until it will harden in cold water; have 1 cup of stoned and cliop- 

 ped raisins ready; then beat the white of an egg 'to a stiff froth, and mix with 

 the raisins into the boiling sugar; stir briskly, and while warm put between the 



