Orange Cake

3 table-spoonfuls butter.

2 cups of sugar.

Yolks of 5 eggs, whites of three, beaten separately—the yolks strained through a sieve after they are whipped.

1 cup of cold water.

3 full cups of flour—enough for good batter.

1 large orange, the juice, and half the grated peel.

½ teaspoonful soda, dissolved in hot water.

1 teaspoonful cream of tartar, sifted in flour.

Cream the butter and sugar; add the eggs; heat in the orange, the water, soda, and stir in the flour quickly.

Bake in jelly cake tins.

Filling

Whites of two eggs, whisked stiff.

1 cup powdered sugar.

Juice, and half the peel of an orange.

Whip very light, and spread between the cakes when cold.

Reserve a little, and whip more sugar into it for frosting on top layer.