Three eggs, one teacup granulated sugar, one and
a half cups flour, two tablespoons cold water, one
teaspoon baking powder. This is enough for two
cakes baked in pie pans, to be split while warm,
spreading the hot custard between them, or for four
cakes baked in jelly pans, with the hot custard spread
between them ; the latter is the preferable plan. For
custard boil nearly one pint sweet milk, mix two
tablespoons corn starch with a little sweet milk, add
two well beaten eggs ; stir in slowly when milk has
boiled ; let this boil, put in nearly a teacup sugar, and
add one-half cup butter stirred until dissolved, flavor
with one teaspoon vanilla, and spread between cakes
while hot. This cake can be used as a pudding by
pouring over each piece a spoonful of the custard that
is left.
ICE CREAM CAKE.
Miss Matlie Fullington.
Make good sponge cake, bake half an inch thick in
jelly pans, and let them get perfectly cold ; take a pint



CAKE. 97

thickest sweet cream, beat until it looks like ice cream,
then make very sweet and flavor wijth vanilla ; blanch
and chop a pound almonds, stir into cream, and put
very thick between each layer. This is the queen of
all cakes.
ICE CREAM CAKE.
Mrs. H. B. Sherman.
