Custard Cake

Mrs. James P. Clarke.

Two cups sugar, six tablespoons melted butter, six eggs beaten separately, two and one-half cups flour, one-half cup milk, one teaspoon soda, two teaspoons cream tartar.

Custard for the Same. - One-half pint milk, two eggs, sweeten to taste, flavor with vanilla; bake on pie plates, and put custard between as jelly cake.

Custard Cake

Mrs. F. M. Cragin.

Three eggs, one cup of sugar, two cups of flour, two tea-spoons of melted butter, one teaspoon of cream tartar, one-half teaspoon of soda dissolved in two tablespoons of milk.

Custard. - One egg, one-half cup of sugar, flavor with lemon; one-third cup of flour, beat and put it in one-half pint of milk. Cook in a pail or pitcher set in boiling water until it thickens ; when the cakes are cold, split and put this in. The above is enough for two cakes. This Cake can be baked in layers.

Orange Cake

Mrs. S. W. Cheever, Ottawa, 111.

Beat the whites of three and the yolks of five eggs separately; stir to a cream; two cups sugar, one-half cup butter; add one-half cup cold water, two and one-half cups flour with two teaspoons baking powder, grated rind of one orange and all the juice (except about one tablespoon), stirred into the cake. Bake in two square tins.

Frosting. - Whites of two eggs, two small cups sugar, with a tablespoon of the orange juice sved from the cake. When the cake is cold, join them with this frosting and frost the tops.

Orange Cake

Mrs. A. M. Gibbs.

Two cups flour, one of corn starch, one tablespoon baking powder, one teaspoon of extract of lemon, one tea-spoon of vanilla mixed with the flour and put all through the sieve together; one cup of butter, two cups of sugar stirred to a cream; add one teacup of milk and one-half of above ingredients; stir well, and add the whites of seven eggs well beaten, and then the rest of the flour mixture. Bake in jelly tins.

The Jelly. - Whites of two eggs, one cup of pulverized sugar, juice and grated pulp of two oranges; meringue top adds to its appearance when piled on quite high.

Lemon Honey Cake

Home Messenger, Detroit.

Two cups of sugar, two-thirds of a cup of butter, one cup of milk, one cup of corn starch, three cups of flour three teaspoons baking powder; rub the butter and sugar to a cream, then add the milk; lastly, the whites of eight eggs beated to a stiff froth, then the corn starch and flour, to which has been added the baking powder. Bake in jelly tins.

Lemon Honey for the Cake. - One pound loaf sugar, yolk of eight eggs with two whole ones, the juice of six lemons and grated rind of two, one-fourth pound butter. Put the sugar, lemon and butter into a sauce pan, melt over a gentle fire; when all is dissolved, stir in the eggs which have been well beaten; stir rapidly until it is as thick as honey. Spread this between the layers of cake; set aside the remainder in a closely covered vessel for future use.