Ice Cream Cake Recipe, No. 1 (Boston Caterer)

1 cup of butter. 1 pound of flour (4 cups). 1 1/2 cups of sugar. 1 teaspoonful of soda. 1 cup of eggs. 3 teaspoonfuls of cream-of-tartar. 1 cup of milk. 1/4 teaspoonful of mace. 1 teaspoonful of vanilla.

Cream the butter; add the sugar gradually, the eggs, two at a time, unbeaten, and beat each time until very light, then add the milk alternately with the flour, mace, and leavening agents; add the vanilla last. Bake in a tube pan; ice as desired.

Ice Cream Cake Recipe, No. 2

1 cup of butter. 3 cups of flour. 2 cups of sugar. 6 teaspoonfuls of baking-powder. 1 cup of milk. The whites of five eggs.

Follow the directions for mixing butter cakes. Bake in two thin sheets. Spread "ice cream filling" between the layers, also upon the top and sides. Or use a White Mountain cream, made of two cups of sugar, half a cup of water, and the whites of three eggs, adding bits of cherries, angelica, pineapple, etc., to the filling.