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Cocoanut Cake

1 teacup fresh butter. 3 teacups white sugar. 3 1/2 teacups flour. Whites of ten eggs. 1 cup sweet milk. 1 light teaspoonful soda. 2 light teaspoonfuls cream of tartar. A little essence of lemon.

Bake in cakes an inch thick and spread with icing, having grated cocoanut stirred in; pile one on another, allowing a little time for drying off. In making the icing, reserve some plain for the outside of cake. Finish off by sprinkling on the prepared cocoanut.--Miss P.

Cocoanut Cake.

Beat to a fine cream three-quarters of a pound of butter and half a pound of sugar. Add gradually eight eggs well beaten, then mixed, one tablespoonful essence of lemon, one small nutmeg, grated; mix all well together, then stir in lightly half a pound flour in turn with half a pound of grated cocoanut. Pour the mixture in a well-buttered pan, and bake quickly.--Mrs. C. V. McG