Whites of 10 eggs.
½ cup sweet milk, with one teaspoon not quite full of soda.
2 teaspoonfuls cream of tartar.
Essence of lemon.
Beat the eggs very light. Cream the butter, then mix the ingredients gradually. Sift the cream tartar with the flour, and dissolve the soda in the milk, and add to the cake last. Bake in pans; an inch thick when baked. Mix prepared cocoanut with the icing; ice the top of the first cake with the cocoanut icing, dry it slightly; lay another cake on top, and ice again, and continue until the last cake is added, then ice all over. When the last coat of icing is put on, sprinkle the prepared cocoanut all over the cake, to give it a frosted appearance.—Mrs. M. S. C.
Chocolate Cake.
1½ pounds grated chocolate.
12 eggs.
1¾ pounds brown sugar.
1 teaspoonful cinnamon.