2 cups powdered sugar.

1/2 cup butter, creamed with the sugar. Whites of 5 eggs, whisked stiff. 1 cup of milk.

3 full cups of prepared flour. Flavor with vanilla.

Bake in jelly-cake tins.

Filling

1 cup sweet cream, whipped stiff. 3 table-spoonfuls powdered sugar. 1/2 cup grated cocoanut, stirred in lightly at the last. 1 teaspoonful rose-water.

A very delicate and delicious cake, but must be eaten very soon after it is made, since the cream will be sour or stale after twenty-four hours. It is best on the day in which it is made.