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Lemon Jelly Cake (Bake sponge-cake batter)

Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat with three eggs, two cupfuls sugar, butter size of an egg, melted, and juice and grated rind of two lemons. Stir over a slow fire until it boils, then spread between the layers of cake. Ice with lemon icing, or sift over powdered sugar.--Mrs.