The national course in home economics

Beat one-half cupful of butter to a cream and gradually beat into it one cupful of sugar. When this is light beat in one-half cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix one-half teaspoonful of baking-powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep tin plates well buttered and spread two-thirds of the batter in two of them. Into the remaining batter stir one ounce of chocolate, melted, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate and spread with white icing. Put the dark cake on this and also spread with white icing. On this put the third cake; spread with chocolate icing. Maria Parloa. CHOCOLATE CINNAMON CAKE. One-half cupful of butter, two-thirds cupful of sugar, two eggs, one and one-half cupfuls of flour, two level teaspoonfuls of baking-powder, three level teaspoonfuls of ground cinnamon, one-half cupful of milk and a pinch of salt. Beat the butter and sugar well together, then add the eggs, one at a time, beating them well into the butter and sugar. Sift together flour, baking-powder, salt and cinnamon and add alternately with the milk, mixing thoroughly. Turn into two layer cake pans that have been previously lined with a soft paper. Bake in a moderate oven twenty-five minutes and if possible leave in the pans until cold. Frost and fill with chocolate filling. (See page 260 recipe for Chocolate Layer Cake.) D. A. B. COCOANUT CAKE CANDY FILLING. Three-quarters of a cupful of butter, two cupfuls of soft, white sugar, one cupful of warm water, three eggs beaten separately or the whites of only six eggs, three cupfuls of flour, having in it two tablespoonfuls of baking-powder. Bake in jelly-cake pans, three layers. It takes eight ounces of crystallized cocoanut, soaked in tepid water to spread between the layers. The top should be iced with the following boiled icing: Take two and one-half cupfuls of granulated sugar, one-half cupful of water, boil three minutes: when cool add the whites of three eggs well beaten. Mrs. Phebe Tyrell. 24a CAKES. BANANA CAKE. Two eggs, one cupful of sugar, one-fourth cupful of butter, two and one-fourth cupfuls of flour, one cupful of milk, two level teaspoonfuls of baking-powder and a pinch of salt. Beat the sugar and eggs together until thick, sift together flour, salt and baking-powder and add them with the milk. Melt the butter without heating more than is necessary and stir it into the cake batter. Bake in layer pans. When cold, cover one layer with sliced bananas and over these a layer of frosting, made by beating together the whites of two eggs with one and one-half cupfuls of confectioners' or powdered sugar, until smooth. Reserve one-half of the frosting and use it to cover top layer of the cake. E. J. A. MAUD S. CAKE.