Mrs. M.’s Cup Cake. ✠
1 cup butter.
2 cup sugar.
3 cups prepared flour.
4 eggs.
1 cup sweet milk.
Bake in a loaf, or as jelly-cake.
Cream-Cake. ✠
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.