one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together, while warm, with jelly between.
FRUIT LAYER CAKE.
THIS is a delicious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine, one cup of raisins, two eggs and half a teaspoonful of soda ; put these ingredients together with care; just as if it were a very rich cake ; bake it in three layers and put frosting between^ the frosting to be made of the whites of two eggs with enough powdered sugar to make it thick. The top of the cake may be frosted if you choose.
WHIPPED CREAM CAKE.
ONE cup of sugar and two tablespoonfuls of soft butter stirred to- gether; add the yolks of two eggs well beaten, then add four table- Spoonfuls of milk, some flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda in a cup of flour, sift it into the cake batter and stir lightly. Bake in a small dripping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping.
ROLLED JELLY CAKE.
THREE eggs, one teacup of fine sugar, one teacup of flour ; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt ; lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder. The flour added grad- ually. Bake in long, shallow biscuit-tins, well greased. Turn out on a damp towel on a bread-board, cover the top with jelly, and roll up while warm.
TO CUT LAYER CAKE.
WHEN cutting Layer Cakes, it is better to first make a round hole in the cake with a knife or tin tube about an inch and a quarter in di- ameter. This prevents the edge of the cake from crumbling when cutting it.