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Lemon Jelly Cake. —Butter, 1/2 cup; sugar, 11/2 cups; milk, 1/2 cup; 3 eggs; flour, 2 cups; baking powder, 11/2 teaspoonfuls; 1 lemon; water, 1/2 cup. Directions—Cream the butter with 1 cup of the sugar, stirring in the beaten whites of the eggs, and the milk; then sifting in the flour in which the baking powder was mixed, and bake in jelly cake tins. To the beaten yolks of the eggs add the other 1/2 cup of sugar, and the water, and juice of the lemon, and boil till thick enough to spread between the layers.
Remarks. —You will observe this receipt calls for baking powder, the one above for soda and lemon juice in place of cream of tartar. This enables you to choose between them, either from taste, or from having the soda and not the baking powder, or vice versa.
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