148 FARM HOMES, .IX-DOORS AND OUT-DOORS. 



arately for half an hour [the cook must have an assistant 

 in this part of the formula], one and a half cupful of 

 fine pulverized white sugar to be mixed with the yolks. 

 Beat the yolks and whites lightly together, and stir in 

 another cupful and a half of sugar, two and a half cup- 

 f uls of sifted flour, and the grated rind and half the juice 

 of a good-sized lemon. Have ready a smooth, deep bis- 

 cuit-pan, lined with white, buttered paper, and the oven 

 moderately hot. Pour in the batter, and, if possible, do 

 not move it after placing it in the oven until it is done. 

 The heat may be increased after the first ten minutes. 

 When removed from the oven, spread over it a thin icing 

 flavored with a little extract of lemon. 



Orange Cake. Mix two cupfuls of sugar, two cupfuls 

 of flour, one-half cupful of water, the yolks of five eggs, 

 and the whites of three, a little salt, the juice and grated 

 rind of an orange, and a teaspoonful of baking powder. 

 Beat all thoroughly together, with the exception of the 

 flour and baking powder, which add lastly. Bake this 

 in four jelly-tins, and spread between the cakes an icing 

 made of the whites of two eggs, the grated rind and a 

 little juice of an orange, and enough of powdered white 

 sugar to make it rather stiff. 



Roll Jelly Cake. This can be made and baked in a few 

 minutes, and is sometimes eaten warm, with a pudding 

 sauce, as a dessert for dinner. Beat four eggs with a 

 teacupful of white sugar, a scant tcacupful of sifted 

 flour, a teaspoonful of vanilla or orange extract, and a 

 teaspoonful of baking powder. Bake it in a thin, even 

 sheet in a quick oven ; turn it out, bottom side up, on a 

 napkin ; spread it with thick grape or currant jelly, and 

 roll it, beginning at the end. 



Corn-starch Cake. This is very nice if not eaten later 

 than twenty-four hours after it is baked. Cream one 

 cupful of powdered white sugar, with half a cupful of 



