Beat white of 1 egg very stiff.  Add 1 cup of granulated sugar and beat well.  Quickly grate one raw apple into the egg and sugar, add the juice of 1/4 lemon and beat 20 minutes, when it will be light and foamy.  This icing is soft and creamy.  Coarsely chopped nut meats may be added if liked.  Cake must be eaten with a fork, but is delicious.

A “HALF POUND” CAKE

Cream together 1/2 pound of sugar and 1/2 pound of butter.  Beat into this the eggs separately, until five eggs have been used.  Add flour and 1 small teaspoonful of baking powder.  Bake in a moderate oven about 55 minutes; 1/2 pound of flour is used in this cake.  This cake is extra fine.

A DELICIOUS ICING (NOT CHEAP).

Stir to a cream a half cup butter, 1-1/2 cups pulverized sugar, 1 tablespoonful milk and 1 teaspoonful vanilla.  It is then ready to use for icing a cake.

COCOANUT LAYER CAKE

2 cups sugar. 1/2 cup butter and lard, mixed. 3 eggs (yolks only). 1 cup milk. 3 cups flour, sifted several times with the 2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).

Mix like an ordinary cake.

THE FILLING.

To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar.  Spread this on each one of the layers of the cake and on top.  Strew a half of a grated cocoanut over.  To the other half of grated cocoanut add 4 tablespoonfuls of pulverized sugar and strew over top of the cake.

GOLD LAYER CAKE

Yolks of 6 eggs. 1/2 cup butter. 1 large cup granulated sugar. 1/2 cup sweet milk. 2-1/2 cups flour. 2 heaping teaspoonfuls baking powder.

Cream sugar and butter, add yolks.  Beat well, then add milk and flour.  Stir all together and bake in square pans in a hot oven.

SUNSHINE SPONGE CAKE

1 cup granulated sugar.  Whites of 7 small fresh eggs and 5 yolks. 2/3 cup of flour, or scant cup of flour. 1/3 teaspoonful cream of tartar and a pinch of salt.

Beat the yolks of eggs thoroughly, then beat the whites about half; add cream of tartar and beat until very stiff.  Stir in sugar sifted lightly through your flour sifter.  Then add beaten yolks, stir thoroughly, sift the flour five times.  The last time sift into the batter, stirring only enough to incorporate the flour.  Bake in a tube pan from 40 to 50 minutes in a very moderate oven.  This is a particularly fine cake, but a little difficult to get just right.  Place cake in a cool oven; when cake has risen turn on heat.  This cake should be baked same as an angel cake.

AN INEXPENSIVE DARK “CHOCOLATE LAYER CAKE”

1 cup sugar. 1/2 cup butter. 2 eggs. 1/2 cup sweet milk. 2 cups flour sifted with 2 teaspoonfuls baking powder. 1/2 cup chocolate.