Cream-cake.
Mix a cup-cake without spice or other flavoring, bake in jelly-cake tins, and when cold spread between the layers this filling:
One egg.
One cup of milk.
One half cup of sugar.
Two rounded teaspoonfuls of corn-starch.
One teaspoonful of vanilla or other essence.
Scald the milk in a farina-kettle; wet the cornstarch with a little cold milk and stir into that over the fire until it thickens. Have the egg ready whipped light into a bowl; beat it in the sugar; pour the thick hot milk upon this, gradually, stirring fast, return to the kettle and boil (still stirring,) to a thick custard. Let it cool before seasoning.
Frost the top-cake, or sift powdered sugar over it.