add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there
should be a heaping teaspoonful of baking powder. The flour added
gradually. Bake in long, shallow biscuit-tins, well greased. Turn out
on a damp towel on a bread-board, cover the top with jelly, and roll
up while warm.

TO CUT LAYER CAKE.

When cutting Layer Cakes, it is better to first make a round hole in
the cake with a knife or tin tube about an inch and a quarter in
diameter. This prevents the edge of the cake from crumbling when
cutting it.

When making custard filling for Layer Cake always set the dish
containing the custard in another dish of boiling water over the fire;
this prevents its burning, which would destroy its flavor.

LAYER JELLY CAKE.

Almost any soft cake recipe can be used for jelly cake. The following
is excellent: One cup of sugar, half a cup of butter, three eggs, half
a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of
baking powder, flavoring.

For white, delicate cake the rule for "Silver Cake" is fine; care
should be taken, however, that the oven is just right for this cake,
as it browns very easily. To be baked in jelly-cake tins in layers,
with filling put between when done.

CUSTARD OR CREAM CAKE.

Cream together two cups of sugar and half a cup of butter; add half a
cup of sweet milk in which is dissolved half a teaspoonful of soda.
Beat the whites of six eggs to a stiff froth and add to the mixture.
Have one heaping teaspoonful of cream of tartar stirred thoroughly
into three cups of sifted flour and add quickly. Bake in a moderate
oven in layers like jelly cake, and, when done, spread custard
between.

_For the Custard._--Take two cups of sweet milk, put it into a clean
suitable dish, set it in a dish of _boiling_ water on the range or
stove. When the milk comes to a boil add two tablespoonfuls of
cornstarch or flour stirred into half a cup of sugar, adding the yolks
of four eggs and a little cold milk. Stir this into the boiling milk
and when cooked thick enough set aside to cool; afterwards add the
flavoring, either vanilla or lemon. It is best to make the custard
first, before making the cake part.

HICKORY NUT OR WALNUT CAKE.

Two cups of fine white sugar creamed with half a cup of butter, three
eggs, two-thirds of a cup of sweet milk, three cups of sifted flour,
one heaping teaspoonful of baking powder sifted through the flour; a
tablespoonful (leve