Lemon Cake

Make the filling first as follows : place the grated rind and juice of one large lemon in a tin cup with one teacup of white sugar. Set in a dish of boiling water on the fire, stirring occasionally until the sugar is dissolved. Then add the beaten yolk of one egg with a piece of butter the size of an egg, and stir until it thickens. Have ready the white of the egg beaten to a froth to be added last, and set the mixture aside to cool. Make a cake of one cup of sugar, two tablespoons melted butter, three eggs, four tablespoons milk, a little salt, one and a half cups of flour, and two teaspoons yeast powder. This will make four sheets baked in jelly cake tins.

Ambrosia Jelly For Cake

One egg, one cup of sugar, three large apples grated, and one lemon (without the skin). Let it boil and spread between cake.

Chocolate Cake

Two cups of sugar, one cup of butter, three and one-half cups of flour, five eggs, leaving out the whites of two; half cup of milk, half cup of water, two teaspoonfuls of yeast powder. Bake in one sheet or in layers.

Frosting. - Whites of two eggs, one and one-half cups of powdered sugar, six tablespoonfuls of grated chocolate, two teaspoonfuls of vanilla.

Chocolate Cake

One cup butter, two cups sugar, five eggs, leaving out two whites, one small cup milk, three cups of flour, one teaspoon soda, two teaspoons cream tartar. Bake in two long pans. For the frosting beat the whites of two eggs to a stiff froth, one and one-half cups of sugar, two teaspoons of grated chocolate. The cake must be cold before the frosting is put on.

Chocolate Eclairs

Four eggs, the weight of the eggs in sugar, half their weight in flour, one-fourth teaspoonful soda, one-half teaspoonful cream tartar; bake in little tins.

Chocolate Icing For Eclairs.

One-fourth cake chocolate, one-half cup sweet milk, one table-spoonful corn-starch, one teaspoonful vanilla. Boil until thick, then sweeten with powdered sugar, taking care to make it sweet enough.

Cocoanut Cake

Six eggs, reserve the whites of four for frosting; beat whites and yolks separately, three cups of sugar, small half cup of thick cream, one cup milk, one teaspoon soda, two teaspoons cream tartar, four cups of flour, bake in jelly-cake tins.

Filling. - Two and one-half cups sugar; add a little water and boil until on dipping into it a broom wisp, bent into a loop by holding the ends between the thumb and fingers, a web is formed, then remove from the fire; add the four beaten whites, beat till cold; pile the cakes with a layer of frosting with desiccated cocoanut sprinkled on it between them and over the whole.

If the above quantity of cake proves more than is needed for the loaf of cocoanut cake, add some flavoring extract, and make a plain loaf or make jelly cake with it.

Lemon Cake

Small.half cup of butter, one cup of sugar, two eggs, half cup of sweet milk, two and-a half cups of flour, one and a half teaspoons yeast powder, bake in jelly tins, three layers.

Filling - Three-quarters of a cup of cold water, two heaping teaspoons corn starch, juice and rind of one lemon, three-quarters cup of sugar; boil all until clear, then add the well-beaten whites of two eggs into the hot mixture.