A thin sheet of cake baked first, then either spread or striped with cocoanut macaroon mixture, baked lightly and finished with spots of jelly.

For the cake:

8 ounces sugar - 1 cup.

4 ounces butter - 1/2 cup.

3 eggs.

1/2 cup milk or water.

1 large teaspoon baking powder. Flour to roll out, or about 4 cups.

Warm the butter and sugar slightly, stir them together, add the eggs, milk, powder and flour. Work the dough on the table and roll it out thin, Bake on a shallow pan to a light color.

For the macaroon paste:

8 ounces sugar - 1 cup.

2 whites of eggs.

4 ounces desiccated cocoanut. Little lemon extract.

Stir the sugar and whites together in a small bowl rapidly for about 5 minutes. Add the extract and the cocoa-nut. When mixed place it in cords across the sheet of cake and bake again in a slack oven until the macaroon on top has a light brown color Place fruit jelly in the hollows between the ridges.

Cost of material - 43 cents plain - with jelly 5 cents more - for nearly 3 pounds. Cut in 18 or 20 squares.