Ten eggs, One pound of sugar,

Three-quarters of a pound of sifted flour, The grated rind of two, and juice of one lemon.

Beat the yelks of the eggs very light and add the sugar. Stir the yelks and sugar very hard until they are smooth and light. Add to this the grated rind and lemon-juice, and beat it for a few minutes longer. Whisk the whites to a dry froth, and stir them in very gently. Do not beat it after the whites are in. Butter some shallow tin-plates and put in three table spoonsful of the mixture. Bake them in a quick oven. Or you may heat a griddle or bake-iron, grease it well with butter; grease a tin cake-ring, place the ring on the griddle, pour in three table spoonsful of the mixture, put the griddle in a hot oven, and bake it without turning it. When done take it off, grease the griddle and ring again, and proceed as before. When the cakes are cool place one on a plate, cover the top of it with any kind of thick jelly, put another cake on the top of this, cover it with a layer of jelly, and so on. Place the cakes evenly over each other. It is customary to ice the top one, though it looks very nice with white sugar sifted over.

These are better to be eaten fresh.

568. Jelly Cake, No. 2

One pound of flour, One pound of sugar, Three-quarters of a pound of butter, Ten eggs,

One gill of rose-water, One tea spoonful of grated nutmeg, Half a tea spoonful of ground cinnamon.

Beat the butter and sugar to a cream, whisk the eggs very light and add to it; stir in the spices and rose-water, then the flour. Beat the mixture very hard for ten minutes. Heat your griddle or bakeiron, grease it well with butter, grease a cake-ring and place on the griddle. Pour into the ring three table spoonsful of the mixture, place the griddle in a hot oven and bake it quickly. These cakes are never turned; the oven should be hot enough to bake the top.

When one is done take it out, place it on a clean napkin to cool, and grease the griddle and ring and proceed as before. When they are all cold spread the top of each one with thick jelly, and place them neatly one over the other. The top cake should have no jelly on it. It may be iced, or have white sugar sifted over it.