he
2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).

Mix like an ordinary cake.

THE FILLING.

To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar.
Spread this on each one of the layers of the cake and on top. Strew a
half of a grated cocoanut over. To the other half of grated cocoanut
add 4 tablespoonfuls of pulverized sugar and strew over top of the
cake.

GOLD LAYER CAKE

Yolks of 6 eggs.
1/2 cup butter.
1 large cup granulated sugar.
1/2 cup sweet milk.
2-1/2 cups flour.
2 heaping teaspoonfuls baking powder.

Cream sugar and butter, add yolks. Beat well, then add milk and flour.
Stir all together and bake in square pans in a hot oven.

SUNSHINE SPONGE CAKE

1 cup granulated sugar.
Whites of 7 small fresh eggs and 5 yolks.
2/3 cup of flour, or scant cup of flour.
1/3 teaspoonful cream of tartar and a pinch of salt.

Beat the yolks of eggs thoroughly, then beat the whites about half;
add cream of tartar and beat until very stiff. Stir in sugar sifted
lightly through your flour sifter. Then add beaten yolks, stir
thoroughly, sift the flour five times. The last time sift into the
batter, stirring only enough to incorporate the flour. Bake in a tube
pan from 40 to 50 minutes in a very moderate oven. This is a
particularly fine cake, but a little difficult to get just right.
Place cake in a cool oven; when cake has risen turn on heat. This cake
should be baked same as an angel cake.

AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"

1 cup sugar.
1/2 cup butter.
2 eggs.
1/2 cup sweet milk.
2 cups flour sifted with
2 teaspoonfuls baking powder.
1/2 cup chocolate.

Grate the chocolate, mix with 1/4 cup of milk and yolk of 1 egg,
sweeten to taste; cook the chocolate; when cooled add to the above
mixture. Bake in three layer tins. Put white boiled icing between the
layers. The boiled icing recipe will be found on another page.

ANGEL CAKE

11 eggs (whites only).
1-1/2 cups granulated sugar (sifted 3 times).
1 cup flour (sifted 5 times).
1 teaspoonful cream of tartar.
1 teaspoonful vanilla.

Place white of eggs in a large bowl and beat about half as stiff as
you wish them to be when finished beating. Add cream of tartar,
sprinkle it over the beaten whites of eggs lightly, and then beat
until very stiff. Sift in sugar, then flour very lightly. Fold into
the batter, rather than stir, with quick, even strokes with spoon. Put
quickly in tube pan, bake in moderat