Cream-Cake and Chocolate.
2 cups of powdered sugar; ⅔ cupful of butter; 4 eggs; ½ cupful of milk; 3 cups of prepared flour.
Cream butter and sugar; add the beaten yolks, the milk, finally the frothed whites, alternately with the flour. Bake in jelly-cake tins. When cold, spread the following mixture between them:
1 cup of milk; 2 small teaspoonfuls of corn-starch; 1 egg; 1 teaspoonful of vanilla; ½ cup of sugar.
Scald the milk; add the corn-starch, wet with a little cold milk; pour upon the beaten eggs and sugar. Return to the fire, and stir until quite thick. Flavor when cold. Make a good cup of chocolate, and pass with this delicious cake.
Fourth Week. Sunday.