Mont Blanc Cake. Maltese Cross

2 even cups of powdered sugar.

¾ cup butter, creamed with sugar.

Whites of 5 eggs, very stiff.

1 cup of milk.

3 cups of flour, or enough for good batter.

1 teaspoonful soda, dissolved in hot water.

2 teaspoonfuls of cream of tartar, sifted in flour.

Vanilla flavoring.

Bake in jelly-cake tins.

Filling

Whites of three eggs, whisked stiff.

1 heaping cup powdered sugar.

1 cocoanut, pared and grated.

Mix all lightly together, taking care not to bruise the cocoanut, and when the cakes are perfectly cold, spread between, and upon them.