Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of granulated sugar and add it to the yolks of five eggs, first beating these until they are thick. Add a dash of salt. Sift three-quarters of a cupful of flour twice with half a teaspoonful of cream of tartar, and add to the eggs and sugar. Beat for twenty minutes, and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one teaspoonful of lemon juice and one tablespoonful of orange juice. Butter a pan, flour it lightly, and bake the cake in a steady oven for forty minutes. Orange layer cake Cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks of five eggs, the juice and half the grated rind of an orange, and three cupfuls of flour—or enough for a batter—sifted with two teaspoonfuls of baking-powder. Last of all, fold in the stiffened whites of three eggs. Bake in layer tins. Filling for orange cake Beat the whites of two eggs very stiff with one cupful of powdered sugar; add the juice and half the grated peel of an orange. Whip to a soft cream, and spread between the layers when they are cold. Almond cake Blanch enough almonds to make a cupful of them when skinned, and when cold pound to a paste. Or, what is more convenient, buy the almond paste ready prepared. Cream a quarter-pound of butter with a pound of powdered sugar, and beat into this the well-whipped yolks of seven eggs. Now beat in gradually the almond paste, a teaspoonful of rose-water, a quart of sifted flour, and, lastly, the stiffened whites of the eggs. Bake in a loaf in a steady oven until a straw comes out clean from the thickest part. When cold, ice, flavoring the icing with rose-water and a very little essence of bitter almonds. Chrysanthemum cake Half a pint of butter and one pint of sugar rubbed to a cream; the beaten whites of eight eggs, and one and a half pints of flour in which have been sifted one and a half teaspoonfuls of