1 teaspoonful corn-starch.
1 cup sweet jelly or jam. Crab-apple jelly is very nice.
3 eggs beaten light.
A pinch of salt.
Vanilla, lemon, or bitter almond flavoring.
2 table-spoonfuls powdered sugar.
Cut the top from the cake in one piece and lay it aside. Scoop out the inside of the cake, leaving side walls and a bottom about an inch thick. Coat these well with the jelly. Scald the milk; beat the eggs with the sugar, and stir into this when it is almost boiling. Crumb the cake you have scooped out very finely, and beat into the hot custard. Return to the fire and cook, stirring all the while until thick and smooth, when add the corn-starch, previously wet with cold milk. Cook a minute longer and take from the fire. When nearly cold, flavor and fill the cake with it. Cover the inside of the lid you have laid aside with jelly, fit neatly into its place; brush the whole cake with white of egg, sift powdered sugar thickly over it, and set in a cool, dry place until wanted.
A simple, delightful dessert.