Cocoanut Loaf-Cake. (No. 1.)

One cupful of butter creamed with two of sugar; three cup-fuls of flour sifted with two rounded teaspoonfuls of Cleveland's Baking Powder ; whites of four eggs; one-half of a grated cocoa-nut, stirred in alternately with the flour.

Cocoanut Loaf-Cake. (No. 2.)

Half a cupful of butter ; two cupfuls of sugar; five eggs; one cupful of milk; two cupfuls of flour; two cupfuls of grated cocoanut; two teaspoonfuls of Cleveland's Baking Powder; one lemon.

Cream the butter and sugar and stir them into the beaten yolks of the eggs. Put in the milk and the flour through which you have sifted the baking powder. Add the juice and grated peel of the lemon and the cocoanut, and last stir in the whites of the eggs, beaten stiff. Make into two loaves, or one loaf and a dozen small cakes, and bake in a steady oven until a straw will come out clean from the thickest part of the cake. If icing is wished, beat a cupful and a half of powdered sugar with the white of one egg, and after spreading this over the cake sprinkle it with grated cocoanut.