Filling.—­One grated cocoanut and all of its milk, to half of which add the beaten whites of two eggs and one cup of powdered sugar.  Lay this between the layers.  Mix with the other half of the grated cocoanut five tablespoons of powdered sugar and strew thickly on top of cake, which has been previously iced.

CHOCOLATE LAYER CAKE

Stir one scant half cup of butter to a cream with one cup of sugar.  Add alternately one-half cup of sweet milk, yolks of two eggs which you have previously beaten until quite light, add whites of two, and one-half cup of sifted flour.  Make a custard of one-half cup of milk, with one cup of grated chocolate, one-half cup of granulated sugar; boil until thick, add the yolk of one egg, then remove from the fire; stir until cool, add this to the cake batter, add one and one-half cups of sifted flour, two teaspoons of baking-powder and one of vanilla flavoring.  Bake in layers and ice between and on top with plain white icing flavored to taste.  You may substitute almond or colored icing.

CARAMEL LAYER CAKE

Place one-half cup of sugar in pan over fire.  Stir until liquid smokes and burns brown.  Add one-half cup of boiling water and cook into syrup.  Take one cup butter, one and one-half cups of sugar, yolks of two eggs, over one cup of water and two cups of flour.  Beat all thoroughly.  Add enough of the burnt sugar to flavor, also one teaspoon of vanilla, another half cup of flour, two teaspoons of baking-powder and whites of two eggs.  Bake in two layers, using remainder of burnt sugar for icing.

HUCKLEBERRY CAKE

Stir to a cream one cup of butter and two cups of powdered sugar and add gradually the yolks of four eggs.  Sift into this three cups of flour, adding two teaspoons of baking-powder in the last sifting and add one cup of sweet milk alternately with the flour to the creamed butter, sugar and yolks.  Spice with one teaspoon of cinnamon and add the stiff-beaten whites of the eggs.  Lastly, stir in two cups of huckleberries which have been carefully picked over and well dredged with flour.  Be careful in stirring in the huckleberries that you do not bruise them.  You will find a wooden spoon the best for this purpose, the edges not being so sharp.  Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baked.  This will keep fresh for a long while.

CREAM PUFFS