¼ C-orange juice ¼ C-milk 12/3 C-flour ½ t-lemon extract Cream the butter, add the sugar and egg-yolks; mix thoroughly. Add the orange rind. Add the baking powder, salt and flour sifted together and then the orange juice and milk. Mix, and beat one minute. Add the egg-whites beaten stiffly, and the lemon extract. Bake in two square cake tins fitted with waxed paper for twenty-five minutes in a moderate oven. Orange Filling for the Cake (Sixteen portions) ½ C-sugar 3 T-flour 1/ t-salt 8 1 egg yolk Grated rind of ½ an orange ¼ C-water ¼ C-orange juice ½ t-lemon juice
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Mix the flour, sugar and salt well; add slowly the egg-yolk and the grated rind, the orange juice and water. Cook slowly over hot water for ten minutes, or until thick enough to spread. Add the lemon juice or lemon extract. Spread on one layer of cake. Place the other layer carefully on the top and spread Quick Cake Icing over the top and sides of the cake.
OCTOBER. Oh, hazy month of glowing trees,— And colors rich to charm our eyes! Yet—not less fair than all of these Are Mother's fragrant pumpkin pies!
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