The new practical housekeeping

For a Jelly Filling^ beat whites of two eggs with pound pulverized sugar and half pint currant jelly, or latter can also be added to a custard filling. Whenever chocolate is used in either filling or batter, a pinch of pulverized cinnamon adds to the flavor, and with strawberries a few drops of Orange Water or Juice, is a decided improvement. The relative value of weights and measures will be found in the Tables of Weights and Measures. If Vanilla Sugar is not at hand, add a few drops of vanilla flavoring to the sugar used in the recipe, as a substitute. Apple Cake, — Make a batter as for Mystic Orange Cake, and for filling make an Apple Puree by boiling two apples, quartered but not pared, in a little water to a thick pulp: strain through a fine hair sieve and again boil till, when tested, it will not spread when dropped on a dish ; sweeten and boil a few minutes longer, put in a buttered dish, when cool sprinkle with pulverized sugar. Grate a whole orange or two, rub to a paste with pulverized sugar, add to above and thin with more orange juice to tne thickness of any filling and spread as directed in preface. A Peach Puree is prepared in same way using peaches instead of apples. Any fruit may be used, the berries needing only a very little water. For German Apple Cake, pare twenty-four good apples and cut each into six equal pieces. Take some dougn made as for German fruit cake and roll out enough for two layers, cut round, turn up some for margin, place on white paper and paste band of paper around to keep in shape. Put the apples on dough in rows, set in quick oven and bake till brown. While hot sprinkle with sugar and cinnamon. Banana Cake, — Six eggs, one cup butter, two cups each sugar, flour and corn starch, one cup sweet milk, three teaspoons baking powder. Bake in layers, and while warm place sliced bananas between. Ice and eat while fresh. Enough for two cakes. Caramel Cake. — Cream one pint sugar and scant half pint butter, ter, add grated rind one large lemon, yolks of five eggs, part at a time, half pint milk and half gill rose water and pint flour, gill corn starch ana two teaspoons baking powder, sifted together. When well mixed add gently the well frotned whites. Bake in jelly pans and build as directed in preface spreading with a filling made as follows : mix scant gill granulated sugar, one egg, two tablespoons caramel and pinch cinnamon ; to this add yolk of egg beaten with half tablespoon cornstarch, work all together until smooth, stir it into half pint milk, cook in a custard kettle until thick ; let cool, spread on layers as directed in preface, icing top with Chocolate Icing.