Add one cup of powdered sugar, and two thirds of a grated cocoanut.
When the cakes are cold, spread between the layers.
To the remaining third of the cocoanut add four tablespoonfuls of powdered sugar, and cover the top of the cake with it.
Apple-cake.
Mix and bake as for jelly-cake, flavoring the dough with essence of bitter almond.
Beat one egg light in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a lemon.
Peel and grate three fine pippins or other ripe, tart apples directly into this mixture, stirring each well in before adding another. When all are in, put into a farina-kettle and stir over the fire until the apple-custard is boiling hot and quite thick. Cool and spread between the cakes. A nice and simple cake. Eat the day it is baked.
Chocolate-cake.
Mix and bake as for jelly-cake, flavoring with vanilla. For filling, whip the whites of three eggs stiff; stir in one cup and a half of sugar and four tablespoonfuls of Baker’s Vanilla Chocolate, grated. Beat hard for two minutes and spread between the layers and on the top of the cake.