WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tablespoonfuls 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 whipping-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 gradually.  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 diameter.  This prevents the edge of the cake from crumbling when cutting it.

When making custard filling for Layer Cake always set the dish containing the custard in another dish of boiling water over the fire; this prevents its burning, which would destroy its flavor.

LAYER JELLY CAKE.

Almost any soft cake recipe can be used for jelly cake.  The following is excellent:  One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of baking powder, flavoring.

For white, delicate cake the rule for “Silver Cake” is fine; care should be taken, however, that the oven is just right for this cake, as it browns very easily.  To be baked in jelly-cake tins in layers, with filling put between when done.

CUSTARD OR CREAM CAKE.

Cream together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda.  Beat the whites of six eggs to a stiff froth and add to the mixture.  Have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted flour and add quickly.  Bake in a moderate oven in layers like jelly cake, and, when done, spread custard between.

For the Custard.—­Take two cups of sweet milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove.  When the milk comes to a boil add two tablespoonfuls of cornstarch or flour stirred into half a cup of sugar, adding the yolks of four eggs and a little cold milk.  Stir this into the boiling milk and when cooked thick enough set aside to cool; afterwards add the flavoring, either vanilla or lemon.  It is best to make the custard first, before making the cake part.