1 cup powdered sugar.
¼ cup of butter creamed with sugar.
2 table-spoonfuls cream.
1 heaping cup prepared flour.
2 table-spoonfuls vanilla chocolate grated and rubbed smooth in the cream, before it is beaten into the cake.
Bake all in jelly-cake tins. The above quantity should make one dozen cakes—three of each color. Of course, half as much will suffice for an ordinary family baking. But it is convenient to prepare it wholesale in this manner for a large supper, for a charity bazaar entertainment, or a church “sociable.”
Filling.
| 1st. | 2 cups sweet milk. |
| 2 table-spoonfuls corn-starch, wet with milk. | |
| 2 eggs. | |
| 2 small cups powdered sugar. |
Heat the milk, stir in the sugar and corn-starch; boil five minutes and put in the eggs. Stir steadily until quite thick. Divide this custard into two parts. Stir into one 2 table-spoonfuls of chocolate (grated) and a teaspoonful of vanilla; into the other bitter almond.
| 2d. | Whites of three eggs, whisked stiff. |
| 1 cup of powdered sugar—heaping. | |
| Juice, and half the grated peel of 1 lemon. |