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Cocoanut Jelly Cake.
Sweet milk, butter, corn starch, each 1 cup; white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 teaspoonfuls; soda, 1 tea-spoonful. Bake in 3 layers. For the jelly: White sugar, 1 lb., and boil until candied; when cold stir in the beaten whites of 2 eggs, and 11/2 cups, rounded, of grated, or 1 cup dessicated, cocoanut, saving some for the top.
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