COCOANUT CUSTARD CAKE.—­Make the cake as directed in the preceding recipe.  For the filling, prepare a soft custard by heating just to the boiling point one pint of rich milk previously flavored with cocoanut; into which stir A tablespoonful of cornstarch braided with a little milk, and let it boil until thickened.  Beat together an egg and one third of a cup of sugar, and turn the hot mixture slowly over it, stirring constantly till the custard thickens.  When cold, spread between the layers of raised cake.

CREAM CAKE.—­Prepare the cake as above.  Spread between the layers when cold a cream made as follows:  Stir into one half pint of boiling milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk.  Take with two tablespoonfuls of sugar; return to the rest of the custard and cook, stirring constantly until quite thick.  Cool and flavor with a teaspoonful of vanilla or rose water.

DELICATE CUP CAKE.—­This cake contains no soda or baking powder, and to make it light requires the incorporation of as much air as possible.  In order to accomplish this, it should be put together in the same manner as directed for Batter Breads (page 154).  Have all material measured and everything in readiness before beginning to put the cake together, then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam; add a little grated lemon rind for flavoring; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour) or Graham meal.  When all the flour is added, add lastly the beaten whites of two eggs, stirring just enough to mix them well throughout the whole; turn at once into slightly heated gem irons which have been previously oiled, and bake in a moderately quick oven.  If made according to directions, this cake will be very light and delicate.  It will not puff up much above its first proportions, but will be light throughout.

A nice cake may be prepared in the same manner with Graham meal or even white flour, by the addition of a heaping tablespoonful of cornstarch sifted into the flour, in the way in which baking powder is ordinarily mixed with flour before using.

FIG LAYER CAKE.—­Prepare the cake as directed for Apple Cake.  Chop one half pound of figs very fine, add one half cup of sugar, one cup of water and boil in a farina kettle until soft and homogeneous.  Cool, and spread between the cakes.  Or chop steamed figs very fine, mix with an equal quantity of almondine, and use.

FRUIT JELLY CAKE.—­Prepare the cake as in the foregoing, using fruit jelly between the layers.

GOLD AND SILVER CAKE.—­Prepare the cake as for Apple Cake.  When it has risen the second time, measure out one third of it, and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring; add the whites with some very finely pulverized desiccated cocoanut to the other two thirds.  Make two sheets of the white and one of the yellow.  Allow them to become perfectly light before baking.  When baked, place the yellow portion between the two white sheets, binding them together with a little frosting or white currant jelly.