Required: Three-quarters of a pound of flour. Eight ounces of butter. Eight ounces of castor sugar. Quarter of a pint of milk. Four eggs.

Two level teaspoonfuls of baking-powder. Three large, round wafers. Strawberry essence. Eight ounces of icing sugar. Two ounces of desiccated cocoanut. A little strawberry jam. Cochineal.

The sugar wafers, measuring about six inches in diameter, are sold at Is. 4d. a box; they contain a dozen wafers.

Choose two shallow, round cake-tins, six inches in diameter. Line them with buttered paper. Beat the butter and sugar to a soft white cream, beat the yolks of the eggs in one by one. Sieve together the flour and baking-powder, and whisk the whites of the eggs to a stiff froth. Mix half the flour in lightly with the butter and sugar, and half the white of egg; be sure and stir them in very lightly.

Then add the rest of the flour and the white of egg. Lastly add the milk. Divide the mixture evenly between the two tins, and bake the cakes in a moderate oven for about three-quarters of an hour. Turn them out carefully, and let them get cold.

Meanwhile, prepare the icing.

Beat the butter to a cream with a wooden spoon. When it is soft and white, work in the sieved icing sugar; add enough strawberry essence to flavour it nicely. Put about three tablespoonfuls of it on one side, then colour the rest a pretty pink with cochineal. Put it aside to cool and harden. When it is firm, spread a very thin layer of icing over one cake; and press a wafer gently on to it. Turn the cake gently over, and spread the other side with icing; cover this also with a wafer. Spread the under side of the second cake with icing, and place it on top of the first cake; ice it, and lay a wafer on the top of the second cake. Spread a very little sieved and heated strawberry jam round the sides, and sprinkle them with cocoanut; then, with a forcing-bag and "ribbon pipe," force bands of the two coloured icings on the top of the cake, so as to form a sort of trellis-work; put a border round of the same. Any light, spongy mixture may be used, also any other coloured and flavoured icing may be substituted. Cost, Is. 10d.