Beat to a foam the yolk of one egg, one cup of sugar, and one cup of cold, thin, sweet cream; a little grated lemon rind may be added for flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour into which a heaping tablespoonful of cornstarch has been sifted. Beat until light and smooth; then add the well-beaten whites of two eggs, stirring just enough to mix them in. Turn into oiled, heated gem irons, and bake in a rather quick oven.
RICE CAKES
Separate four eggs; add a pinch of salt to the whites, beat until stiff, then set in a cool place. Beat the yolks for several minutes, then slowly add one cupful of sugar, beating continuously; carefully fold in the beaten whites, and lastly add one-half cup of flour, sifted before measuring, and mixed with one-half cup of ground rice; work in carefully, and quickly turn the mixture into oiled patty-pans, or drop by spoonfuls into a large oiled baking pan, and bake in a quick oven.
CREAM CAKE
One cupful each of sugar and sweet milk, one egg, one tablespoonful of butter, two cupfuls of flour, and two teaspoonfuls of baking-powder. Put together according to general directions. Bake in three layers, and put together with a filling made as follows: Heat one cupful of milk to boiling; to this add one-fourth cup of sugar, one dessertspoonful of flour rubbed smooth in a little cold milk reserved for this purpose, and one well-beaten egg; boil until thickened, let cool a little, and spread between the layers.
NUT CAKE
One and one-half cups of sugar, two tablespoonfuls of butter, two eggs, two cupfuls of flour, with two teaspoonfuls of baking-powder, and one cupful of milk. Put together according to general directions. Lastly, stir in one cupful of chopped nuts, and bake in a moderate oven.
FAVORITE CAKE
Beat together for nearly an hour one cupful each of flour and rice flour, twelve eggs, two cupfuls of sugar, and a spoonful of caraway seeds. Bake in a tube cake pan.