CAKES. 373 



layers of cake, having taken them from the tins and laid on a cloth, selecting 

 the brownest done for the bottom and the smoothest one for the top. — Michigan 

 Farmer. 



Orange— Sponge— Jelly Cake.— Sugar, 2 cups; 5 eggs, cold water, 

 1^ cup (sweet milk is better); flour, 2% cups; baking powder, 2 tea-spoonfiils; 

 salt, 1 pinch; 1 orange. Directions — Beat the yolks and whites of 2 of the 

 eggs for the cake, and make up as others and bake in jelly cake tins. 



Je%.— Beat the whites of the other 3 eggs with 7 large table-spoonfuls of 

 additional sugar, and all the grated yellow and the juice of the orange; spread 

 this between the layers. — Mertie OdeU, Spartansburgh, Va. 



Orange Jelly Cake— Rich.— Sugar, 1 cup; butter, IJ^ cups; cold 

 water or milk, i^ cup; flour, 2 cups; baking powder, 2 tea-spoonfuls; 3 eggs, 1 

 orange. Directions — Make the cake as usual and bake in jelly cake tins; 

 reserving the whites of 2 of the eggs for frosting, using % cup of powdered 

 sugar; grate oflf the yellow of the orange, to be sprinkk-d between the layers; 

 but use the juice and chopped pulp of the orange in the cake mixture. 



Chocolate Jelly Cake — French.- Butter, 1 table-spoonful; sugar, 1^ 

 cups; 2. eggs; milk, 1 cup; flour, 2^^ cups; .soda, 1 small tea-spoonful; cream 

 of tartar, 2 tea-spoonfuls; vanilla, 1 tea-spoonful. 



Jelly. — Milk, 1 cup; corn starch, 2 table-spoonfuls; cold water, J^ cup; Bak- 

 er's flavored chocolate, 2 ozs. ; yolk of 1 egg; powdered sugar, 1 cup; extract 

 of vanilla, 3 tea-spoonfuls. Directions — Warm the butter a little, if neces- 

 sary, to cream with the sugar and the beaten eggs; then sift in the flour with 

 the cream of tartar therein, and the milk with the soda therein; then the vanilla; 

 bake on 4 jelly cake tins in a quick oven. For a jelly or ]>aste to go between 

 the layers: Bring the milk to a boil, and while boiling add tlie corn starch 

 which has been stirred smoothly in the water; then add the chocolate, grated, 

 and the beaten yolk of the egg, stir all these over the fire and remove, and 

 when a little cool stir in the powdered sug-ar and vanilla and put between the 

 layers. 



Chocolate Jelly Cake.— Butter, J^ cup; sugar, 2 cups; flour, 3 cups; 

 milk, 1 cup; 4 eggs; baking powder, 1 tea-spoonful. 



Jelly. — ]\Iilk, 1 pt. ; grated chocolate and sugar, each 1 cup; corn starch, i 

 table-spoonful. Directions — Cream the butter and sugar, eggs and milk, as 

 usual (in the order here named); then sift in the flour and baking powder and 

 bake in jelly cake tins. For the jelly: Bring the milk to a boil and stir in the 

 grated chocolate and sugar, and, having rubbed the corn starch smooth in a 

 little cold water, stir it in and boil until it forms a smooth jelly, or paste, as 

 some call it; when a little cool put between the layers. 



Remarks. — In boiling milk it is safest to set the tin containing it into a 

 larger pan containing a little water, which removes the danger of burning — 

 otherwise, it requires constant watching and stirring. Allow me to say that this 

 is my favorite chocolate cake, as it has no other flavoring, while it seems that 

 many of the recipes call for vanilla or lemon or orange, etc. ; but for me, give 

 me a single flavor only in any cake. But it may be vanilla to-day and the next 



