Minnehaha Cake (American).—Cream 4oz. of butter with 12oz. caster sugar, then mix in, in alternate spoonfuls, ½lb. of Eureka flour and the stiffly-whipped whites of six eggs; make it into a light dough with a gill of new milk, and bake in layer tins. When cooked, spread one layer with filling, press the other cake lightly on the top of it, and brush them over with a little sugar syrup into which you have stirred some shredded and blanched nuts. For the filling, boil to a candy ½lb. of caster sugar and three tablespoonfuls of water, then mix it with 5oz. or 6oz. finely chopped hazel nuts (or almonds) and the whites of two eggs beaten to a stiff froth.