This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Put the eggs on one side of the scale and balance with the sugar. Turn the sugar into a bowl, remove three eggs and balance the remaining three with flour. Now break and separate the eggs carefully. Beat the yolks and sugar until very, very light, then add the whites, which have been beaten to a stiff froth, mix carefully, and slowly sift in the flour. Put a quarter-teaspoonful of baking-soda into a tablespoonful of vinegar, stir until dissolved, and stir quickly into the cake. Mix thoroughly and carefully, turn into a well-greased large shallow pan, and bake in a quick oven fifteen minutes. Have ready
Put the milk on to boil in a farina boiler. Beat the cornstarch, sugar, and eggs together until light, then stir into the boiling milk, and stir until it thickens; take from the fire, and add the juice and rind of the orange. Stand away to cool. This should be made before the cake. When the cake is done, turn it carefully from the pan, bottom upwards, and spread it, while warm, with the filling. Cut the cake in halves, and fold the bottoms together, thus having two layers of cake with a thick layer of filling between. Cover the top with Orange Icing.
1 pound of butter 1 1/2 pounds of flour
1 pound of sugar 1 gill of milk
Cream the butter and sugar; sift in the flour, then the milk, and stir it to a dough; turn it out on the moulding-board, and work to a fine dough again. Roll into sheets, as thick as a dollar piece, cut into small cakes, lay them on tins, and bake in a cool oven.