--Three-quarters pint milk, one egg, two tablespoons corn
starch, three tablespoons sugar. Put milk on to boil; mix other
ingredients together; put in milk, and boil until it thickens. Flavor
to taste when cool.
CREAM CAKE. MRS. FENTON FISH.
Two tablespoons butter, two teacups sugar, three eggs, one-half teacup
sweet milk, two tablespoons cold water, two teacups flour, two
teaspoons baking powder. Bake quickly in three or four round tins.
CREAM.--One-half pint milk, one-half teacup sugar, a small piece
butter, one egg, one tablespoon corn starch, boil until very thick.
When nearly cold, flavor with vanilla. When the cakes are cool, put
them together with it.
CREAM CAKE. MRS. NED THATCHER.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cup
corn starch, two cups flour, two teaspoonfuls baking powder, whites of
seven eggs, beaten and added last.
FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread
between layers.
CREAM CAKE. MRS. G. H. WRIGHT.
Two cups granulated sugar, three-fourths cup butter, one cup sweet
milk, three cups sifted flour, three teaspoons baking powder sifted in
the flour, the well beaten whites of eight eggs. Bake in three
layers.
One pint rich sweet cream, whipped with one small teacup sugar.
Flavor to taste, and put between layers.
CUSTARD CAKE. MISS ANN THOMPSON.
Four eggs, one and one-half cups sugar, two tablespoons water, two
cups flour, two teaspoons baking powder.
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