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Directions—Familiarize yourself with the general remarks and explanations, at the head of this subject, then you will be able to make any ordinary cake— the articles, and proportions, only being mentioned. I only mention here the different ways this may be flavored, baked, etc..
This may be baked in a loaf, or in jelly cake tins (shallow pans) and, when cold, laid up with fruit jelly spread between the layers, and you may ice the top, or not, as you choose—sometimes with—sometimes without. Sometimes flavor with the juice and grated yellow of a lemon, again with an orange, or the extracts of one or the other, and again without either, being plain. And thus you can have a cake differing from the leopard's skin in this—its spots may be changed, and that as often as you like, giving a great variety of cake without change of composition, except in flavoring, icing, etc., or in not flavoring, or not icing, baking in loaf, or for jell cake, or by baking in patty pans, as you choose, or as occasion may call for. Mrs. Chase occasionally ices them when baked in the little pans, especially so if the icing is being made for large cakes, at the same baking.
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