Mrs. M.'s Cup Cake+

1 cup butter.

2 " sugar.

3 cups prepared flour.

4 eggs.

1 cup sweet milk.

Bake in a loaf, or as jelly-cake.

Cream-Cake+

2 cups powdered sugar. 2/3 cupful butter.

4 eggs.

1/2 cupful milk.

1/2 teaspoonful soda.

3 cups flour.

Bake in thin layers as for jelly-cake, and spread between them, when cold, the following mixture: -

1/2 pint of milk.

2 small teaspoonfuls corn-starch.

1 egg-

1 teaspoonful vanilla.

1/2 cup sugar.

Heat the milk to boiling, and stir in the corn-starch, wet with a little cold milk; take out a little and mix gradually with the beaten egg and sugar ; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla.

Jelly-Cake

1 lb sugar. 1 " flour. 1/2 " butter. 6 eggs. 1 cup milk. \ teaspoonful soda. 1 " cream-tartar.

Bake in shallow tins, and when cold put jelly between.

Cocoanut-Cake+

2 cups powdered sugar. 1/2 cup butter.

3 eggs.

1 cup milk.

3 cups flour.

2 teaspoonfuls cream-tartar. 1 teaspoonful soda.

Bake as for jelly-cake.

Filling. 1 grated cocoanut.

To one half of this add whites of three eggs, beaten to a froth, and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut four tablespoonfuls powdered sugar, and strew thickly on top of cake.

Rosie's Cocoanut-Cake

2 cups flour, l 1/2 " sugar, 1/2 cup butter.

1/2 " sweet milk.

3 eggs.

I teaspoonful cream-tartar.

1/4 " soda.

Sift cream-tartar and soda into the dry flour; cream the butter and sugar ; add the beaten eggs, then the milk; lastly the flour. Bake in jelly-cake tins.

Grate one cocoanut; mix with it a cup and a half of white sugar, also the milk of the cocoanut. Set the mixture in the oven until the sugar melts; then spread between the cakes.

Loaf Cocoanut-Cake

1 lb. sugar. 1/2 " butter. 6 eggs.

1/2 lb. prepared flour. 1 " finely grated cocoanut, stirred lightly in the last thing. Bake immediately.

'One, Two, Three, Four" Cocoanut-Cake.

1 cup butter.

2 cups sugar.

3 " flour.

4 eggs (the whites only). 1 cup milk.

1/2 small cocoanut, stirred in at the last.

Cocoanut-Cakes (Small.)

1 cocoanut, carefully skinned and grated.

Milk of the same.

1 1/2 lb. powdered sugar.

As much water as you have cocoanut milk.

Whites of three eggs.

Dissolve one pound of sugar in the milk and water. Stew until it becomes a "ropy" syrup, and turn out into a buttered dish. Have ready the beaten white of egg, with the remaining half-pound of sugar whipped into it; mix with this the grated cocoanut, and little by little - beating all the while - the boiled syrup, so soon as it cools sufficiently not to scald the eggs. Drop in tablespoonfuls upon buttered papers. Try one first, and if it runs, beat in more sugar. Bake in a very moderate oven, watching to prevent scorching. They should not be suffered to brown at all.

These will keep some time, but are best quite fresh.