In layer cakes, as well as all others that follow, attention is, called to "Substitutions" on page 152, and directions for mixing cake on page 222.

Jelly Cake-Tins

In making layer cakes, grease the jelly-tins, then dust some flour over then; then turn upside down and shake it off. This prevents sticking. Make any number of layers desired, from 3 to 6, or even more. Four is a good average.

Preparing Cocoanut Meat

To get the meat from a cocoanut, cut a hole in the shell, let the milk out, then pound the nut all around. This loosens the meat; crack it, take out the pieces, set in a dry place for a few hours. It can then be grated. What is not needed for present use may be sprinkled with sugar and kept in a cool, dry place till wanted.

Quick Frosting

Break the whites of 2 eggs into a bowl; do not beat. Add a tablespoon corn starch and pulverized sugar to make thick. Mark the frosting on cake when it is warm, so it will cut easily when dry.

Icing For Filling

2 whites of eggs.

2/3 cup pulverized sugar.

Beat well together and flavor with 1/2 teaspoon extract.

Boiled Icing

Mrs. A. C. Galloway, Marseilles, Ill.

One cup sugar, boiled in 1/2 cup of water till it will "hair." Then have the white of 1 egg beaten to a stiff froth, and keep beating it with an egg-beater while the syrup is poured on slowly by some one else. It can be used right away, and is sufficient for a cake of 4 layers, between and on top.

Boiled Frosting For Filling

Three cups sugar; 1 cup water. Boil to a thick syrup and pour boiling hot over the stiffly-beaten whites of 3 eggs, stirring constantly, and flavor with 1 teaspoon lemon or vanilla. It can be used immediately, and is enough for a large cake of 6 layers or more.

Whipped Cream Filling

Beat a cup of sweet cream with an egg-beater, and when about half done, or quite light and frothy, add 1/2 cup sugar and 1/2 teaspoon of flavoring, and finish whipping.

Almond Filling

Whip thick sweet cream, slightly sweetened, to a foam. Add chopped almonds, or other nut meats; mix well; spread.

Cream Filling

1/2 cup sugar. 1 cup sweet milk. 1 teaspoon butter, 1 dessert spoon corn starch wet with part of the milk. Cook over hot water.

Chocolate Filling

1 cup sugar. 1/2 cup grated chocolate.

1 egg; 1/2 teaspoon vanilla.

Mix well together, without whipping the egg separately.

Cocoanut Filling

1 cup milk. 1 beaten egg.

1 tablespoon corn starch dissolved in the milk. 1 teaspoon butter.

2 tablespoons sugar.

Cook over hot water, and add § cup desiccated or fresh cocoanut.

Lemon Filling

1 lemon grated peel and juice. 1 cup sugar. 1 beaten egg.

1 teaspoon each water and flour. 1/2 teaspoon butter.

Mix well together and set in a kettle of hot water. Stir till it is cooked through. Add more water to it, if liked thinner.