While baking the above, get one pint of sweet milk, one cupful of sugar, one cup of flour, butter one-half size of an egg. If you use cream instead of milk, you can omit butter. Break two eggs into the sugar, beat awhile, then add flour and beat thoroughly. Have the milk on the fire, and as soon as it boils, stir the mixture in it, after thinning it with some of the milk until it is like paste; cook until it is like stiff starch. Season freely with vanilla when cold, and spread it between the cakes as jelly cake is made.
Grated cocoanut can be used instead, by preparing as follows: one large cocoanut grated, two pounds of loaf sugar. Pour the milk from the nut on the sugar; boil it two or three minutes, first mixing in the whites of three eggs; if not soft enough, add some sweet milk. Take it off the fire, stir in the grated cocoanut, and spread between the cakes.—Mrs. J. F. G.
Cream Cake.
2 cupfuls of sugar.
1 cupful of sweet milk.
3 cupfuls of flour.
2 tablespoonfuls of butter.
4 eggs.
½ teaspoonful of soda.
1 teaspoonful of cream tartar.