This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Miss Anna M. Whitman, Indianapolis, Ind.
Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons baking powder, two tablespoons water, one-half teaspoon salt; bake in jelly-cake pans in quick oven. The jelly for the cake : One egg, a cup of sugar, three grated apples and one lemon ; stir till it boils and becomes thick, let it cool before putting between the layers.
Mrs. P. B. Brown.
One cup butter, two cups sugar, three cups flour, four eggs; stir the sugar and butter to a cream, then add the yolks of the eggs, and lastly the beaten whites and flour. Have ready the jelly, made as follows: One grated apple, the grated rind and juice of one lemon, one cup sugar and one egg; boil until it jellies, stirring constantly; cool before using. Bake your cake in jelly-cake pans, or in thin layers, putting the jelly between each layer as in ordinary jelly cake.
Mrs. John Edwards.
One and one-half cups of sugar, one-half of butter, one-half of sweet milk, two and one-half of flour, three eggs, whites and yolks beaten separately, and add two teaspoons baking powder.
The Jelly. - One cup of sugar, one egg, grate the rind and use the juice of one lemon, one tablespoon of water, one teaspoon of flour; put your dish in a kettle of boiling water, and let it come to a boil; have your cake ready and put it together.
Mrs. W. G. Morgan.
Prepare and grate three large apples, (Greenings preferred,) the juice and rind of a lemon, half a cup of sugar, one egg well beaten; put the ingredients together in a tin basin; simmer until cooked, with constant stirring; set to cool until the cake is ready. Take three eggs, stir whites and yolks separately; to a cup and a half of white sugar, add half a cup sweet milk and a piece of butter the size of an egg; mix butter and sugar together, four cups of flour and three teaspoons of baking powder; divide in four equal parts, and put in baking tins or jelly pans; use the jelly as in other cases while the cake is hot.
One and one-half cups sugar, one-halt cup butter, one-half cup milk, one egg and yolks of four; stir well, then sift in two cups flour and two teaspoons baking powder; bake in five cakes. This makes a delicious cocoanut cake by spreading between, and on the top of the cakes, instead of jelly, a soft frosting, thickly strewn with des-sicated cocoanut, which has been soaked half an hour in warm milk.