Cream Rose Cake. (Very Pretty.) Maltese Cross
Whites of 10 eggs, beaten to standing froth.
1 cup butter, creamed with sugar.
3 cups powdered sugar.
1 small cup of sweet cream.
Nearly 5 cups prepared flour.
Vanilla flavoring, and liquid cochineal.
Stir the cream (into which it is safe to put a pinch of soda) into the butter and sugar. Beat five minutes with “the Dover,” until the mixture is like whipped cream. Flavor with vanilla, and put in by turns the whites and the flour. Color a fine pink with cochineal. Bake in four jelly-cake tins. When cold, spread with,
Filling
1½ cocoanuts, pared and grated.
Whites of 4 eggs, whisked stiff.
1½ cups powdered sugar.
2 teaspoonfuls best rose-water.
Instead of cochineal, you can use strawberry or currant juice in their season, making allowance for the thinning of your batter, by adding a little more flour. Cochineal is much better, however, since it takes but a few drops to color the whole cake. Any druggist will prepare it for you as he does for the confectioners, as a liquid. Or, he will powder it, and you can add to a pinch of the grayish crimson-dust a very little water; strain it, and stir in, drop by drop, until you get the right tint. It is without taste or odor, and is perfectly harmless.
Heap the cake after it is filled, with the white mixture, beating more sugar into that portion intended for the frosting.