One cup butter, one of water, two of sugar, four of flour, three eggs, three tea-spoons baking-powder; bake in layers. Take the juice of two large or three small oranges, coffee-cup pulverized sugar, one egg; mix yolk of egg, sugar, and juice together; beat whites to a stiff froth, stir in and spread between the layers. - Mrs.
W. B. Brown, Washington D. C.
Two cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten separately, three teaspoons baking-powder mixed in flour; bake in jelly pans. For jelly take the juice and grated rind of two oranges, two table-spoons cold water, two cups sugar; set in a pot of boiling water, and, when scalding hot, stir in the yolks of two well-beaten eggs, and just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between the layers of cake.
Frost the top with the other egg
Miss Mardie Dolbear, Cape Girardeau, Mo.
Two-thirds cup butter, two small cups sugar, one cup milk, three tea-spoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency; put this between the layers with white frosting on the top. - Mrs. Gov. Pillsbury, Minnesota.
"flavor of vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. This may also be made with ripe strawberries. - Mrs. Woodworth, Springfield,
Two and a half cups sugar, one of butter, one of sweet milk, tea-spoon cream tartar, half tea-spoon soda, four cups flour, four •eggs; reserve a third of this mixture, and bake the rest in two loaves of the same size. Add to third reserved, one cup raisins, fourth pound citron, a cup of currants, two table-spoons molasses, tea-spoon each of all kinds of spice; bake in a tin the same size as -other loaves; put the three loaves together with a little icing or currant jelly, placing the fruit loaf in the middle; frost the top;and sides. - Miss Alice Trimble, Mt. Gilead.
Beat one cup butter to a cream, add one and a half cups flour and stir very thoroughly together; then add one cup corn starch, and one cup sweet milk in which three tea-spoons baking-powder have been disserved; last, add whites of eight eggs and two cups sugar well beaten together; flavor to taste, bake in sheets, and put together with icing. - Walter Moore, Hamilton.
Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in jelly-tins; make frosting of whites of three eggs, three tea-spoons baking powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate cocoa-nut over thickly. - Mrs. J. S Robinson.