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Lemon Jelly Cake, Without Milk. —Sugar, 3 cups; flour, 2 cups-, cold water, 1/2cup: 5 eggs; cream of tartar, 1 tea-spoonful; soda, 1/2 tea-spoon ful; 1 lemon or orange. Directions—Beat all the yolks and the whites of 2 of the eggs for the cake, and cream with 2 cups of the sugar, butter, etc. Bake in 4 jelly cake tins. Grate off the yellow of the lemon or orange, peel off the
White and throw away (this part of these fruits is bitter); then squeeze out the juice and chop up the pulp; having beaten the whites of the other 2 eggs, mix and stir in the other-cup of sugar, or sufficient to make of proper thickness to put between the layers in place of jelly.
Remarks. —When lemons or oranges are used in making the cakes or the jelly, avoid the seeds.
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