1/2 cup of butter. 1 tablespoonful of rich cream. 3/4 cup of sugar. 1 teaspoonful of vanilla. 3 eggs 1/2 cup of flour. 6 ounces of dried cocoanut. 1/3 cup of cornstarch. 8 crushed macaroons. 1 teaspoonful of baking-powder.

Mix in the usual manner, adding the eggs, beaten without separating, before the flour, cocoanut, and macaroon crumbs. Bake in small tins, buttered and dusted with equal parts of sugar and flour. Shell or nut-shaped tins are pretty. When cold, ice and decorate with candied fruit. These cakes may also be baked in lemon queen tins; when cold remove the centres and fill with whipped cream; garnish with candied cherries. Or bake in two layers and put together with whipped cream.