- 2 cups powdered sugar.
- ⅔ cupful butter.
- 4 eggs.
- ½ cupful milk.
- ½ teaspoonful soda.
- 1 teaspoonful cream-tartar.
- 3 cups flour.
Bake in thin layers as for jelly-cake, and spread between them, when cold, the following mixture:—
- ½ pint of milk.
- 2 small teaspoonfuls corn-starch.
- 1 egg.
- 1 teaspoonful vanilla.
- ½ cup sugar.
Heat the milk to boiling, and stir in the corn-starch, wet with a little cold milk; take out a little and mix gradually with the beaten egg and sugar; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla.
Jelly-Cake.
- 1 lb. sugar.
- 1 lb. flour.
- ½ lb. butter.
- 6 eggs.
- 1 cup milk.
- ½ teaspoonful soda.
- 1 teaspoonful cream-tartar.
Bake in shallow tins, and when cold put jelly between.
Cocoanut-Cake. ✠
- 2 cups powdered sugar.
- ½ cup butter.
- 3 eggs.
- 1 cup milk.
- 3 cups flour.
- 2 teaspoonfuls cream-tartar.
- 1 teaspoonful soda.
Bake as for jelly-cake.