th a
spoon; beat the whites to a stiff froth; add by degrees the sifted
flour, the beaten whites and milk alternately to the above mixture;
butter 4 good sized jelly tins and line them with buttered paper;
then fill in a thin layer of the cake mixture, spread it smooth with
a knife and bake in a medium hot oven to a light brown and well
done; in the meantime prepare a filling as follows:--Put in a small
saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs,
1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan
in a vessel of boiling water and stir till contents thicken; remove
from fire when cold, add 1 cup sugar; when cake is done remove it
from oven, lay a clean cloth on a table, dust over some powdered
sugar and turn the cake out of pan onto the cloth; when cold put 1
layer on a jelly cake dish, bottom side up, and spread over 1/3 of the
lemon mixture; put on another layer, upside down, and spread it with
the mixture; then treat the third layer the same way; then put on
the last layer, right side up, and cover the top with a lemon glaze
or dust it with powdered sugar. NOTE.--If this cake is not wanted so
large it may be divided into 2 cakes, taking 2 layers for each cake;
or use half the quantities. Cream or jelly may be used instead of
lemon filling.

807. +Chocolate Layer Cake.+-- 4 eggs, 1 cup butter, 2 cups sugar, 1
cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir
butter and sugar to a light white cream and add the eggs, 1 at a
time, stirring a few minutes between each addition; next add
vanilla, the sifted flour and milk alternately; bake in paper lined
jelly tins in a quick oven; make 4 layers; in the meantime prepare
the following filling:--Beat the whites of 3 eggs to a stiff froth
and add 1-1/2 cups powdered sugar, 4 tablespoonfuls Baker's grated
chocolate and 1 teaspoonful vanilla; mix all well together and put
it between the layers and on top; or put boiled chocolate glaze
between the layers and over the top (see Boiled Chocolate Glaze).
The top of cake may be ornamented with blanched almonds laid in a
circle around the top and some in the center.

808. +Chocolate Cream Cake.+-- 1 cup sugar, 1/2 cup milk, 1-1/2 cups
prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as
in foregoing recipe; bake in 2 layers in jelly tins; for the
cream:--Boil 3/4 cup milk and add 1/2 tablespoonful butter, 2
tablespoonfuls grated chocolate, 1/2 cup sugar and 1 tablesp