Ingredients
For batter
3/4 of a cupful of butter
two cupfuls of sugar
three-quarters of a cupful of milk
two heaping cupfuls of flour
four teaspoonfuls of baking-powder
a quarter of a teaspoonful of salt
beaten whites of eight eggs
lemon flavoring
rose flavoring
vanilla flavoring
yellow food coloring
pink food coloring
chocolate coloring
for filling
jelly
Directions
Three-quarters of a cupful of butter creamed with two cupfuls of sugar; add three-quarters of a cupful of milk
and beat ten minutes.
Sift together two heaping cupfuls of flour, four teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt; add to the butter and sugar and beat hard; fold in the beaten whites of eight eggs.
Divide the batter into four equal parts; leave one part plain and flavor with lemon; color one yellow and flavor with orange; color one pink and flavor with rose; and one color with chocolate and flavor with vanilla.
Put together with jelly between each layer and press with a weight on top for a couple of hours.
Notes
The recipe in this entry was taken from "Two Hundred Recipes for Making Desserts, Including French by Olive Hulse. The cookbook was published in 1912. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi. | 
