CAKE-TINS. PREPARING COCOANUT. FILLING.

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.