Is made in the same manner, except in place of the lemon use one orange and half of a lemon.

Two thirds of a cup of sugar, one egg, one tablespoon level full of cornstarch, beat all together and add half a pint of boiling water, stirring it all the time. Put it on the stove and when it boils add the grated rind and juice of one lemon and remove from the stove immediately.

Boil a cup of maple syrup or crushed maple sugar until it forms a thread when dropping from the spoon. Beat into it the white of an egg whipped to a froth. Use it between the layers or merely for the top.

Ten tablespoons of brown sugar, butter the size of an egg, one glass of milk, one-half cake of Baker's chocolate---grated. Stir together the milk and sugar, add the butter and chocolate; set on the stove and cook till it almost grains. While cooling, flavor with vanilla.

Put in a bright tin pan a large teacupful of tine granulated or coffee sugar and just enough cold water to dissolve the sugar. Set it over the fire and let it boil till, as you pour it from the spoon, the last drops float off in hair-like threads. In the meantime beat the white of one egg till you can invert the dish. When the sugar is done remove it quickly from the fire and pour it slowly over the egg, beating it vigorously all the time; continue to beat it lightly until it begins to stiffen, then spread it quickly over the cakes. It will cover two.

Grate two large greenings, add juice and grated rind of one lemon, one cup of sugar, one beaten egg. Stir constantly till it boils and thickens. Let it cool before putting between the layers.

Three cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 1 cup cornstarch, whites of 12 eggs. Cream sugar and butter, add cornstarch dissolved in half the milk, and soda in the other half, cream of tartar in the flour, and last the eggs beaten to a stiff froth.

Pare and grate 1 large sour apple. Add 1 cup sugar, 1 unbeaten white of egg, 1 teaspoon vanilla. Whip 15 minutes.

One small cup of powdered sugar, white of 1 egg, 1 teaspoonful of cornstarch. Beat these all together, without whipping up the white of egg first, set over hot water until a little more than milk-warm. Remove from fire and beat until it begins to grow stiff, then spread on cake.

One cup of granulated sugar, 1 cup of hickory nuts, chopped, 1 cup of sour cream, stir all together and cook slowly until thick enough to spread nicely between the layers of the cake, stir occasionally to keep from burning.