3 eggs with 1 tablespoonful cold milk, stir them into the
cornstarch and add 1 teaspoonful essence of lemon; when cold put 1
layer of cake, upside down, onto a plate and spread over the cream;
put the other layer over it, right side up, and dust the top with
powdered sugar.

811. +Vanilla Cream Cake+ is made the same as Lemon Cream Cake,
using vanilla flavoring instead of lemon.

812. +Jelly Cake, No. 1.+-- 3 eggs, 1 cup powdered sugar,
1 cup sifted flour mixed with 1 teaspoonful baking powder, 2
tablespoonfuls water and the grated rind of 1/2 lemon; stir sugar
and eggs to a cream and add alternately the sifted flour, water and
lemon; butter 3 medium sized jelly tins and dust them with finely
sifted bread crumbs; put an equal portion of the cake mixture into
each tin, spread it evenly and bake in a medium hot oven to a
delicate brown; when done remove the cakes from oven.

813. +Jelly Cake, No. 2.+-- 3/4 cup butter, 2 cups sugar, 1 cup milk, 3
cups flour, 1-1/2 teaspoonfuls baking powder, 4 eggs and 1 teaspoonful
essence of lemon; stir butter and sugar with the right hand to a
light white cream; then stir with a spoon and add the eggs, 1 at a
time, stirring a few minutes between each addition; next add the
lemon and then alternately the milk and flour; bake in 3 jelly cake
tins in a medium hot oven to a delicate brown color; the tins should
be lined with buttered paper; when cold lay the layers over one
another with jelly between and dust the top with powdered sugar or
ice it with fruit icing.

814. +Jelly Cake, No. 3.+-- Stir 1/4 pound butter with 1/2 pound powdered
sugar to a light cream and add alternately 1-1/2 cups prepared flour
(sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops
extract of bitter almonds; butter 2 good sized jelly cake tins and
line them with buttered paper; put an equal portion of the cake
mixture into each one, spread it evenly with a knife dipped in water
and bake to a delicate brown color; when cold arrange in layers with
jelly between and sift fine sugar over the top.

815. +Wine Glazed Cake.+-- 4 eggs, 1 cup flour, 1/2 cup sugar, 1
teaspoonful baking powder and the grated rind and juice of 1/2 lemon;
stir eggs and sugar to a cream; sift the flour and baking powder
together and add them with the lemon to the above mixture; butter a
round cake pan and dust it with fine bread crumbs; pour in the
mixture and bake about 1/2 hour in a moderate oven; for glazing
dissolve 1/2