Filling.—Two cups of sugar, two thirds cup of milk, boil thirteen minutes, add butter the size of a small egg, one good teaspoon of vanilla, when done stir till thick enough to spread and not to run, bake in three, spread between and on top.
CHARLOTTE RUSSE CAKE.
MRS. RICHARD TURNER.
One cup of flour, one cup of sugar, three eggs, two teaspoons baking powder, three tablespoons boiling water. Bake same as sandwich cake.
The filling.—One large cup of cream, one fourth package gelatine, dissolved in a little milk; whip cream to a stiff froth, then add gelatine, sugar, flavoring to taste. Ice the top.
CORNSTARCH CAKE.
MRS. JAMES LAURIE.
One half pound of butter and two cups white sugar stirred together, add the yolks of four eggs, one cup of milk, two cups of cornstarch and one of flour sifted well, one heaping teaspoonful of baking powder and add the whites of the four eggs last. Flavor a little and line tins with buttered paper.
SPONGECAKE. (Splendid.)
MRS. ERSKINE SCOTT.