oonful
cornstarch wet with a little cold water; stir and boil for a few
minutes; remove from fire and mix with 1 beaten egg and 1/2
teaspoonful vanilla extract; when cold lay one of the cake layers on
a flat dish and spread half the chocolate mixture over it; put on
the other layer, spread over the top the remaining chocolate cream
and decorate the top with shelled walnuts.

809. +Cocoanut Layer Cake.+-- 3/4 cup sugar, 1/2 cup butter, 1-1/2 cups
prepared flour, the grated rind and juice of 1/2 lemon, the whites of
3 eggs and 1/2 cup milk; stir butter and sugar to a light white cream;
beat the whites to a stiff froth and add them by degrees alternately
with the sifted flour and milk to the creamed butter and sugar;
butter 2 good sized jelly cake tins and line them with buttered
paper; put an equal portion in each tin, spread it evenly with a
broad-bladed knife dipped in water and bake them in a medium hot
oven to a delicate brown color; when done remove them from oven and
let them stand for a few minutes; then turn the cakes onto buttered
paper to cool; in the meantime grate 1 cocoanut and beat the white
of 1 egg to a stiff froth; add 3/4 cup powdered sugar and the juice of
1/2 lemon; lay one cake layer, bottom side up, on a jelly cake dish,
spread over half the white icing and sprinkle over a thick layer of
the freshly grated cocoanut; put on the remaining layer, right side
up, spread over the rest of icing, cover with a thick layer of the
cocoanut and sift over some powdered sugar. This cake may be served
as a dessert with vanilla sauce.

810. +Lemon Cream Cake.+-- 1/2 cup butter, 1 cup sugar, the whites of 3
eggs, 1/2 cup milk, 1-1/2 cups prepared flour and the grated rind and
juice of 1/2 lemon; stir butter and sugar to a cream; beat the whites
to a stiff froth and add them alternately with the sifted flour and
milk to the creamed butter and sugar; add lastly the lemon; butter 2
jelly tins and dust them with cracker dust; put in the mixture,
spread it evenly with a knife and bake a light brown; when done put
a napkin or clean cloth on the kitchen table and dust with powdered
sugar; turn the cakes upside down onto the napkin and let them lay
till cold; cream for filling:--Boil 3/4 cup milk with 2 tablespoonfuls
sugar; dissolve 1 tablespoonful cornstarch in 1/4 cup cold milk, stir
it into the boiling milk and boil a few minutes; add 1 teaspoonful
butter, a pinch of salt and remove it from fire; beat up the yolks
of