CREAM FILLING
1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract
Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.
Blueberry Cake
3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Royal Baking Powder
1-1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in very shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.
Chocolate Blanc Mange
4 tablespoons corn starch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate
1 teaspoon vanilla extract
Mix corn starch, sugar and salt together with a little of the cold milk. Put remainder of milk on to scald with chocolate, which has been cut into small pieces. As soon as chocolate is dissolved, stir in the corn starch mixture. Cook until thick and smooth, stirring constantly. Set over hot water and cook about 20 minutes longer. Add flavoring; pour into a mold which has been wet in cold water. Chill, and serve cold with sweetened whipped cream.