Layer Or Jelly Cake

From Mrs. Dixon

Two cupfuls sugar, 1/2 cupful butter, 2 eggs, 1 cupful milk, 3 cupfuls flour, 2 teaspoonfuls baking powder. Rub butter and sugar to a cream, add eggs (well beaten), then milk, baking powder and flour.

Pistache Cake

From Mrs. G. C. Boardman, Jr

One and three-quarter cupfuls flour, 1 1/4 cupfuls powdered sugar, 4 eggs. Beat eggs 10 minutes, add sugar, beat 10 minutes more, then add flour and beat 10 minutes; pour immediately in well buttered cake-pan, and bake about 1 hour in moderate oven. When done, cut off candied or hard crust, slice with large, sharp knife into thin layers; fill with following: 1/2 pint whipped cream (stiff), 1 cupful almonds chopped (not too fine), 2 tablespoonfuls powdered sugar, extract of pistache to taste, 1 drop of coloring. Frosting: Beat enough powdered sugar into white of 1 egg to make stiff enough to spread, add pistache extract, and drop of coloring. Should not be served for 10 hours, as cake should absorb the cream.

Roll Sponge Cake

From Mrs. Chapman

Three eggs, 1 scant cupful sugar, 1 scant cupful flour (salt flavoring), 1 teaspoonful yeast powder, 1 tablespoonful boiling water. Beat eggs and sugar to a cream, add flour and beat well; add other ingredients, hot water the last. Bake in slow oven.

Sponge Cake

From Mrs. J. Green

Four eggs well beaten; 1-2/3 cupfuls sugar, 2/3 cupful water with juice of lemon or lime, 2 cupfuls flour, 1 teaspoonful baking powder, a pinch of salt. Bake 15 minutes with oven door open and 15 minutes with door closed.

Bonchettes

From Mrs. J. Nash

Six eggs beaten separately, 2 cupfuls sugar, 2 cup-fuls flour, grated rind of 1 lemon, 1/2 teaspoonful soda, 1 teaspoonful cream of tartar. Bake in patty pans. When cold split open and fill with whipped cream.

Malvern Cakes

From Mrs. C. F. Aked

Make a sheet of sponge cake in the following way: Beat 3 eggs with 4 1/2 ounces of sugar to a very stiff froth, resembling thick cooked custard. Put the egg whisk aside and lightly stir in (with a spoon) 3 ounces of flour with 1/2 teaspoonful of baking powder mixed into it. Bake in a Swiss roll tin or meat tin lined with buttered paper. It should be about 10 by 14 inches. When lightly browned and firm to the touch, turn onto a paper dusted with powdered sugar to cool. When cold, spread with the following butter icing, and if possible leave 2 or 3 hours in a cool place before cutting out. For the icing, take 2 ounces of fresh butter, 1/2 pound of icing sugar, 2 heaped teaspoonfuls of any good cocoa. Beat the butter and icing sugar together. Add just sufficient water to the cocoa to dissolve it to a smooth, thick cream. Stir it into the icing, and beat to a smooth paste. Spread with a knife on the sponge cake, dipping the knife in boiling water to smooth it if necessary. When cold and firmly set, cut cleanly into small fingers with a large, sharp carving knife.