ellow portion between the two white sheets, binding
them together with a little frosting or white currant jelly.

ICING FOR CAKES.--Since icing adds to the excess of sugar contained
in cakes, it is preferable to use them without it except when especially
desired for ornament. An icing without eggs may be prepared by boiling a
cup of granulated sugar in five tablespoonfuls of sweet milk for five
minutes, then beating until cool enough to spread. One with egg may be
easily made of six tablespoonfuls of powdered sugar, the white of one
egg, and one teaspoonful of boiling water mixed without beating. A
colored icing may be made by using a teaspoonful of boiling cranberry
juice or other red fruit juice instead of water. The top of the icing
may be ornamented with roasted almonds, bits of colored sugar or frosted
fruits, directions for the preparation of all of which have already been
given.

ORANGE CAKE.--Prepare the cake as for Apple Cake, and bake in two
layers. For the filling, take two good-sized, juicy oranges. Flavor two
tablespoonfuls of sugar by rubbing it over the skin of the oranges, then
peel, remove the white rind, and cut into small pieces, discarding the
seeds and the central pith. Put the orange pulp in a china bowl, and set
in a dish of boiling water. When it is hot, stir in a heaping
teaspoonful of cornstarch which has been braided smooth in two spoonfuls
of water. Stir constantly until the starch has cooked, and the whole
becomes thickened. Beat the yolk of one egg to a cream with two
tablespoonfuls of sugar. Stir this very gradually, so as not to lump,
into the orange mixture, and cook two or three minutes longer. Remove
from the fire, and when cool, spread between the cakes. If the oranges
are not very tart, a little lemon juice is an improvement. Meringue the
top of the cake with the white of the egg beaten up with the two
tablespoonfuls of sugar flavored with orange.

FRUIT CAKE.--Make a sponge of one pint of thin cream which has been
scalded and cooled to lukewarm, one gill of liquid yeast or one half
cake of compressed yeast dissolved in a gill of cream, one half cup of
sugar, and two and one half cups of flour. Beat all together very
thoroughly and let rise until light. When light, add another half cup of
sugar, one half cup of rather thick cream which has been scalded and
cooled, one cup of warm flour, and after beating well together, set away
to rise again. When well risen, add one cup of seeded