ugar and one tablespoonful of grated chocolate
(confectioners') to one egg; put the cake together with the frosting,
then frost the top of the cake with the same.

CHOCOLATE CAKE. No. 3.

Two cups sugar, one cup butter, yolks of five eggs and whites of two
and one cup milk. Thoroughly mix two teaspoonfuls baking powder with
three and one-half cups flour while dry; then mix all together. Bake
in jelly tins.

_Mixture for Filling._--Whites of three eggs, one and one-half cups of
sugar, three tablespoonfuls of grated chocolate, one teaspoonful of
vanilla. Beat together and spread between the layers and on top of the
cake.

COCOANUT CAKE.

Cream together three-quarters of a cup of butter and two of white
sugar; then add one cup of sweet milk, four eggs, whites and yolks
separately beaten, the yolks added first to the butter and sugar, then
the whites; flavor with lemon or vanilla; mix three heaping
teaspoonfuls of baking powder in three cups of sifted flour and add
last; bake in jelly pans.

_For Filling._--Make an icing by beating the whites of three eggs and
a cup of powdered sugar to a stiff froth. When the cake is cooled,
spread a thick layer of this frosting over each cake, and sprinkle
very thickly with grated cocoanut.

COCOANUT AND ALMOND CAKE.

Two and one-half cups powdered sugar, one cup butter, four full cups
prepared flour, whites of seven eggs whisked stiff, one small cup of
milk, with a mere pinch of soda, one grated cocoanut, one-half
teaspoonful nutmeg, the juice and half the grated peel of one lemon;
cream butter and sugar; stir in lemon and nutmeg; mix well; add the
milk and whites and flour alternately. Lastly, stir in the grated
cocoanut swiftly and lightly. Bake in four jelly-cake tins.

_Filling._--One pound sweet almonds, whites of four eggs whisked
stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.
Blanch the almonds. Let them get cold and dry; then pound in a
Wedgewood mortar, adding rose-water as you go. Save about two dozen to
shred for the top. Stir the paste into the icing after it is made;
spread between the cooled cakes; make that for the top a trifle
thicker and lay it on heavily. When it has stiffened somewhat, stick
the shred almonds closely over it. Set in the oven to harden, but do
not let it scorch.

COFFEE CAKE.

One cup of brown sugar, one cup of butter, two eggs, one-half cup of
molasses, one cup of strong, cold coffee, one teaspoonful of soda