Miss Parloa's kitchen companion

Lemon Jelly Cake. This cake is made of a teacupful of sweet cream, two teacupfuls of sugar, two of flour, two eggs, a tea- spoonful of cream-of-tartar, and half as much soda. Beat the eggs till very light; then add the sugar, and beat five minutes longer. Add the cream, and finally the flour, with the soda and cream-of-tartar mixed with it. Wash a small quantity of butter in cold water, so as to extract all salt from it ; then use it for buttering four deep tin plates. Pour the batter into these plates, and bake in a moderate oven for about twenty minutes. To make the jelly or filling, take a cupful of sugar, the grated rind of one lemon, and the juice of one and a half, two eggs, and two table-spoonfuls of water. Beat the eggs well, and then put all the ingredients on the stove, in a basin, to cook for seven minutes over a slow fire. Stir all the while. On taking the mixture from the fire, let it cool ; then spread upon two of the cakes, and place the remaining cakes upon the first two. Lemon jelly cake should not be made unless it is to be served fresh. Chocolate Cake. Use six eggs, a cupful of sugar, a quarter of a pound of Baker's chocolate, the grated rind and the juice of half a lemon, a table-spoonful of flour, a quarter of a teaspoonful each of cinnamon, clove, and baking-powder, and about two table-spoonfuls of currant jelly. A tablespoonful of flour may seem like a small quantity, but is enough. Grate the chocolate, and add to it the spice, flour, and baking-powder. Beat the yolks of the eggs ; and after adding the sugar, beat until very light. Add the lemon juice and rind; and* when all these ingredients have been well blended, put the dry mixture with them. At the last moment, taking a spoon, cut in the whites of the eggs, which should previously be beaten to a stiff froth. Pour about half an inch thick into shallow pans, and bake for half an hour in a moderate oven. Two sheets may be made with this quantity of batter. When they are cool, spread one sheet with a thin layer of currant jelly, and place the other upon the first. If you choose, frost lightly with soft icing, and cut into squares. This is a nice cake even without icing, and is especially good with vanilla ice-cream. Indeed, it is more like a delicate confection than a cake. If one conclude to have an icing, it should be made by breaking an egg into a bowl, gradually adding a cupful of powdered sugar, and beating well with a spoon. Half a teaspoonful of vanilla extract gives the proper flavor. Use three cupfuls of sugar, three of flour, eight eggs (putting aside the white of one for the filling, which is to be made later), six table -spoonfuls of water, the juice of a lemon, and three teaspoonfuls of baking-powder. Beat the sugar and yolks of the eggs together until light. Beat the whites to a stiff froth.- Mix the bakingpowder and flour. Add the lemon juice and water to the beaten yolks and sugar; then add the whites, and finally the flour and baking-powder. Spread this mixture in three shallow pans that have been well buttered, and bake in a moderate oven for about twenty-five minutes.