Jelly Cake

Rub together, till white, half a pound of sugar, six ounces of butter.

Beat eight eggs to a froth, and stir into the butter and sugar, together

with a pound of sifted flour. Add the juice and grated rind of a fresh

lemon, and turn this mixture on to scolloped tin plates, that have been

well buttered. The cake should not be more than a quarter of an inch

thick on each of the plates. Bake them directly, in a quick oven, till

a light brown. Pile them on a plate with a layer of jelly or marmalade

between each of the cakes, and a layer on the top.