One cupful of brown sugar and the same of molasses, stirred for five minutes with a tablespoonful of melted butter; add half a cupful of hot milk, and a tablespoonful of flour wet up in two of colct water. Mix well, heat and boil five minutes, stirring often, add half a cake of vanilla chocolate (grated), and boil for five minutes more. Lastly, stir in a generous pinch of soda, and a minute later take from the fire.

Flavor with vanilla, or other essence; when cold spread between the cakes and upon the top. Set in the sun to dry.

Raspberry-Cake Filling

Beat stiff the whites of three eggs, adding gradually half a cupful of powdered sugar. Spread the lowest layer of the cake with this, and strew thickly with raspberries. Proceed in the same way with each successive layer, sprinkling powdered sugar over the berries on top of the cake.

Cocoanut Filling. (No. 1.)

Mix a cupful of powdered sugar with a grated cocoanut, and add the milk of the cocoanut. Put into the oven until the sugar melts, then spread between layers of cake.

Cocoanut Filling. (No. 2.)

One grated cocoanut or a like quantity of the desiccated, soaked in a little milk. Divide into two equal parts. Add to one the stiffened whites of three eggs, and a cupful of powdered sugar. Beat hard and spread between the layers. Mix with the other portion half a cupful of powdered sugar and cover the top of the cake with it. Flavor with rose-water.