Breakfast, Luncheon and Tea

by Marion Harland

My Lady’s Cake.

2 cups powdered sugar.

½ cup butter, creamed with the sugar.

Whites of 5 eggs, whisked stiff.

1 cup of milk.

3 full cups of prepared flour.

Flavor with vanilla.

Bake in jelly-cake tins.

Filling.

1 cup sweet cream, whipped stiff.

3 table-spoonfuls powdered sugar.

½ cup grated cocoanut, stirred in lightly at the last.

1 teaspoonful rose-water.

A very delicate and delicious cake, but must be eaten very soon after it is made, since the cream will be sour or stale after twenty-four hours. It is best on the day in which it is made.