the strained juice of three oranges, and
three lemons, also add the grated yellow peel. Next pour on half a pint
of whiskey, a gill of rum, and a tumbler of cordial--peach or
blackberry, and homemade if possible. Let stand overnight, in a warm
place--the fruit should take up the most part of the liquor. A glass of
tart jelly is held an improvement by some. I do not put it in--the
preserves suit my palate better. Cream a full pound of butter with four
cups sifted sugar, beat into it one at a time, ten large fresh eggs.
After them put in four cups dried and sifted flour, mix smooth, then put
in the fruit, drained from the liquor and lightly dredged with hot,
sifted flour. Mix well, then add the liquor drained from the fruit,
along with a tablespoonful of lemon essence, and as much vanilla or rose
water. If the batter is too stiff to stir well, thin with either a
little sweet cream or boiling water, or cordial. Pour into pans buttered
and lined with five thicknesses of buttered paper, set the pans in other
pans of hot water inside a warm but not brisk oven, shield the tops with
double paper, and let rise half an hour. Increase heat then, but the
baking must be slow. Four to five hours is required, according to the
size of pans. Keep covered until the last half hour--then the heat may
be sensibly increased. Test with straws--when they come out clean, take
up, set pans on racks, cover with thick cloth and let cool thoroughly.
Frost next day, with either plain or boiled frosting. By baking the
cake in rather small square molds, set close in a larger pan, the
squares can be cut without waste and frosted to make individual cakes.

_White Layer Cake_: (Mrs. George H. Patch.) Sift two teaspoonfuls baking
powder through three and a half cups flour, measured before sifting.
Cream a cup of butter with two and one half cups sugar, add a cup of
rich milk, beat hard, then add gradually the flour, following it with
the whites of seven eggs beaten very stiff with a small pinch of salt.
Fold in lightly, and bake in three layers. Put together with orange
filling, or frosting made thick with nuts and minced figs.

_German Coffee Cake_: (Mrs. T. G. Petre.) Beat six fresh eggs very light
with one pound of sugar, and one pound flour. Add the peel of a lemon
grated, and one yeast cake dissolved in a little hot milk or water. Let
stand till very light, then roll into sheets one inch thick, spread them
thickly with melted butter--half a pound wil