Orange Cake Recipe

MRS. A. J. ELLIOTT.

Two cups of flour, one scant cup of milk, one cup of sugar, half a cup

of butter, two eggs, one teaspoon soda and two of cream of tartar.

Divided in six parts and spread as thin as possible in pans of uniform

size. Bake about three minutes: when done lay together with layers of

orange filling between. Method: cream sugar and butter together, then

add milk in which the soda and cream of tartar has been dissolved, then

the eggs well beaten and lastly the flour into which drop a pinch of

salt. Beat well and don't scrimp the butter.

ORANGE FILLING.--The juice and part of the grated rind of two oranges,

then add one cup of sugar. One tablespoon of flour dissolved in cup of

water which is gradually added, then beat the yolk of the egg well, and

mix well together, and boil in a steamer until it is as thick as custard

or boil about three quarters of an hour. The steamer is the safest as

the flour is liable to stick to the pan otherwise.