Cream Jelly-Cake

Three eggs, one coffeecup of flour, and a teacup of sugar, three ounces of butter, one teaspoonful of cream of tartar sifted in the flour, half an one of soda dissolved in a tablespoonful of hot water. Stir the butter and sugar to a cream, add the eggs beaten light, then the flour, and last the soda; flavor with a very little grated nutmeg and a pinch of cinnamon. Bake in jelly-cake tins, and when cold, put custard made as follows between the layers: Two cups of white sugar, four eggs, a piece of butter the size of an egg, the juice and grated rind of two lemons; put into a farina-boiler the yolks of the eggs, the sugar and lemon-juice. When it begins to thicken, add the whites of the eggs beaten to a stiff froth, put them in very gradually, and stir in the rind of the lemon. When cool, spread between the layers of cake.

Custard For Jelly-Cake

One egg, two tablespoonsful of sugar, two of flour, half a pint of milk, butter the size of a walnut; put the milk in a sauce-pan over the fire; when it boils, stir in the rest of the ingredients which have been all beaten together, let it boil a minute, stirring all the time, flavor with vanilla, and when cold, it is ready to spread between layers of cake.

Jelly-Cake, No. 2

Two-thirds of a cup of butter, half a one of milk, three full cups of flour, two of sugar, four eggs, the rind of a fresh lemon, a teaspoonful of cream of tartar, half an one of soda.' Stir the butter and sugar to a cream, add the lemon, then the eggs beaten separately and then together, then the flour with the cream of tartar sifted through it, and last the soda dissolved in the milk. Bake in jelly-tins, half an inch thick when baked. Spread custard filling between the layers, sift sugar over the top cake.

Jelly-Cake, No. 3

Two cups of sugar, one of butter, one of sweet milk, three and a half cups of flour, the whites only of four eggs, two small tea-spoonsful of cream of tartar sifted dry in the flour, one small teaspoon of soda in the milk. Stir the butter and sugar together to a cream, add the whites of the eggs, then the flour, then the milk and soda. Bake in jelly-cake tins half an inch thick

Put on the first cake a layer of currant-jelly; on the second, chocolate filling; on the next, jelly again, and ice the top of it.