t cannot be obtained try soaking the shredded cocoanut in
warm milk and steaming it an hour or two before using and then squeeze
it dry. This will make it more moist. If you have only one angel cake
tin, split the cake through the center after it is cold and put the
icing between the layers. Swans down flour is best for this cake and
the fresh cocoanut make a delicious filling.--Mrs. B. G. Whitehead.

SUNSHINE CAKE.--Whites of ten eggs, yolks of six, one level teaspoonful
of cream of tartar, one and one half cupfuls of sugar, sifted, one
cupful of flour, sifted twice, the grated peel of one orange or one
teaspoonful of lemon or vanilla or one half teaspoon of almond extract.
Beat whites very stiff, then beat in one half of the sugar, beat yolks
light about ten minutes, add the flavoring and balance of the sugar and
beat five minutes. Mix yolks and whites lightly together and cut in the
flour that has been sifted with the cream of tartar. Bake in an
ungreased, funnel angel cake tin about an hour in a slow oven or 45
minutes in a moderate oven. Avoid baking too long as it makes the cake
dry and coarse. When the cake shrinks from the tin at sides of the pan
it is sufficiently baked. Invert the tin and let it stand until cold.
If it sticks then run a knife around the edge of cake, pat the tin
slightly on the bottom and sides until it drops from the pan. If a
frosted cake is preferred ice it with white boiled icing.--Mrs.
Whitehead.

MOCHA CAKE.--One cup sugar, one half cup butter, three quarters cup
milk, two cups flour, two teaspoons baking powder, one spoon vanilla,
three eggs beaten separately. Bake in small dripping pan. When cold cut
into small squares. Put into oven to brown. Three cups shelled peanuts,
pour over three teaspoons melted butter. When slightly browned put
through meat grinder. Whip one half pound butter with two cups powdered
sugar to a cream. Butter each piece of cake with this cream paste and
roll into ground nuts.--Mrs. A. McKay.

NUT LOAF CAKE.--One cup sugar, one half cup butter, one half cup sweet
milk, one and one half cups sifted flour, one cup chopped walnuts or
hickory nuts, two eggs, two teaspoons baking powder.--Mrs. Schollander.

BLITZ KUCHEN.--One cup sugar, three fourths cup butter, four eggs, one
cup of flour, one half teaspoon baking powder, grated rind and juice of
one lemon. Cream butter and sugar and then add eggs, one at a time and
stirring each five minutes, then add the flour an