¼ lb. of cocoanut 2 whites of eggs ½ cup of sugar 1 tsp. of vanilla Preparation: Cream the butter with the sugar, add yolks of eggs and the milk and gradually stir in the flour. Lastly add the baking powder and beaten whites of eggs. Bake in three layers and prepare the filling in the meantime. Mix the beaten whites of eggs with sugar, cocoanut and vanilla and spread between the layers as well as on and over the whole cake. No. 33—SPONGE CAKE. 4 eggs 1 cup of sugar 5 tsps. of milk 1 tsp. of vanilla or lemon juice 1 cup of flour 1 pinch of salt 1 heaping tsp. of baking powder For the Filling. ½ cup of milk 4 tbsps. of sugar 1 tsp. of vanilla or essence of lemon 2 eggs 1 tsp. of flour Preparation: Cream the sugar and yolks of eggs and add milk, vanilla and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake. No. 34—GOLD CAKE. 1 cup of butter 2 cups of sugar 6 yolks of eggs 1 tsp. of vanilla to taste 1 cup of milk 3½ cups of flour 1½ heaping tsps. of baking powder Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and bake 1 hour. No. 35—SILVER CAKE. ½ cup of butter l½ cups of sugar 1 tbsp. of vanilla 1 cup of milk l½ cups of flour ½ cup of corn starch 2 heaping tsps. of baking powder 6 whites of eggs Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs. Put into a buttered pan and bake 1 hour. No. 36—THEATER CAKE. 1 tbsp. of butter 2 cups of sugar 1 egg 1 tsp. of lemon essence or vanilla 1 cup of milk 1¾ cups of flour 1½ tsps. of baking powder Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake ½ hour. No. 37—FLAT CAKE. 1 lb. of butter 1 lb. of sugar 8 eggs Juice of 2 lemons 1½ lemon peels A little cardamom 2 lbs. of flour 1 heaping tsp. of salt of hartshorn Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly mix in the well-beaten whites of eggs and spread the dough out in buttered pans about 2 inches thick. Sprinkle with sugar, cinnamon and ground almonds and bake to a nice color. No. 38—POTATO CAKE OR TART.