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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

LEMON JELLY CAKE
 
 
 Cream 1 1/2 cups of sugar, butter the size of an egg, and 3 eggs. Add 1/2 cup of sweet milk, 2 1/2 cups of flour and 2 teaspoonfuls of baking powder. Bake in 4 layers.

Filling: Take 1 cup of boiling sweet milk, 1 egg, 1 tablespoonful of sugar and 2 tablespoonfuls of flour moistened with cold sweet milk. Let boil. Flavor with lemon and spread between layers.

Sister Sarah A. Crowl, Nappanee, Ind.
 
 

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