Lemon Jelly Cake (American).—Take half a cup of butter, two cups of sugar, one cup of milk, three eggs, three and a half cups of flour, two teaspoonfuls of cream of tartar, and one teaspoonful of carbonate of soda. Beat the butter to a cream, add the sugar, and then the beaten yolks of the eggs. Dissolve the soda in the milk, and stir into the other ingredients. Next sift in the flour, with which has been mixed the cream of tartar; finally, stir lightly in the whites of the eggs, beat well until quite free from lumps, and then pour in equal quantities into three shallow round tins half an inch in depth, which should be previously lined with well-buttered paper. Bake in a quick oven for fifteen minutes. When the cakes are cool, pile them one on top of another, spreading the filling, for which directions are given below, between each layer. Pour over the cake a soft icing flavoured with a few drops of lemon juice.