ch add the beaten yolks,
then the milk, the beaten whites of eggs, then the flour by degrees.
After beating all well together, add a small cocoanut grated. Line the
cake-pans with paper well buttered, fill rather more than half full
and bake in a _moderate_ oven. Spread over the top a thin frosting,
sprinkled thickly with grated cocoanut.

CITRON POUND CAKE.

Stir two cups of butter to a cream, then beat in the following
ingredients each one in succession: one pint of powdered sugar, one
quart of flour, a teaspoonful of salt; eight eggs, the yolks and
whites beaten separately, and a wine-glass of brandy; then last of all
add a quarter of a pound of citron cut into thin slices and floured.
Line two cake pans with buttered paper and turn the cake batter in.
Bake in a _moderate_ oven about three-quarters of an hour.

CITRON CAKE.

Three cups of white sugar and one cup of butter creamed together; one
cup of sweet milk, six eggs, whites and yolks beaten separately, one
teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of
baking powder, sifted with four cups and a half of flour. One cup and
a half of citron, sliced thin and dredged with flour. Divide into two
cakes and bake in tins lined with buttered letter paper.

LEMON CAKE.

Three teacupfuls of sugar, one cupful of butter, five eggs, a level
teaspoonful of soda dissolved in a cup of sweet milk, four full cups
of sifted flour and lastly the grated peel and juice of a lemon, the
juice to be added the very last. Bake in two shallow tins. When cold
ice with lemon icing and cut into squares.

DELICATE CAKE.

One cup of cornstarch, one of butter, two of sugar, one of sweet milk,
two of flour, the whites of seven eggs; rub butter and sugar to a
cream; mix one teaspoonful cream of tartar with the flour and
cornstarch; one-half teaspoonful soda with the sweet milk; add the
milk and soda to the sugar and butter, then add flour, then the whites
of eggs; flavor to taste. Never fails to be good.

SILVER, OR DELICATE CAKE.

Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar,
four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring
and two teaspoonfuls of baking powder. Stir the sugar and butter to a
cream, then add the milk and flavoring, part of the flour, the beaten
whites of eggs, then the rest of the flour. Bake carefully in tins
lined with buttered white paper.

When using the whites of eggs for nice cakes, the