This section of the book is from the "Household Companion: The Model CookBook" book
Take one-half pound of pulverized sugar, one-quarter pound of butter, one half pound of flour, one-half cup of milk, the yolks of six eggs, a half teaspoonful of soda and one of cream of tartar, and the rind of one lemon. Mix thoroughly.
Take same materials as above, except that the whites, instead of the yolks, of six eggs are used. Mix the soda and cream of tartar with the flour. Flavor with oil of bitter almonds instead of lemon rind. Bake gold and silver cake in tins of same size, and lay in alternate slices in the cake basket.
Whites of eleven eggs, one and one-eighth cups of sifted granulated sugar, one cup sifted flour, one teaspoonful vanilla, or almond flavoring, one teaspoonful of cream tartar, sift flour and cream tartar together several times; beat eggs to a stiff froth on a platter, add the sugar lightly, then the flour gently, then the flavoring. Do not stop a moment before putting it in pan. Bake in a moderate oven forty minutes. Do not grease pan, but put several layers of paper in the bottom. When done invert pan and do not take out until cool. Use plain white icing.
Two cups sugar, one cup butter, one cup sweet milk, three cups flour, whites of four eggs, one lemon, grated rind and juice, three teaspoonfuls baking powder; beat the eggs to a stiff froth and add after the batter has been mixed; bake in jelly pans, put icing between.
One and one-half cups sugar, one-half cup butter, beat to a cream, one-half cup milk, two and one-half cups flour, two teaspoonfuls baking powder, three eggs, well beaten, bake in layers. Jelly : One cup sugar, one egg. the juice and grated rind of one lemon, one table-spoonful water, one teaspoonful flour, place dish in a pan of boiling water and let thicken, when cool spread between layers.