Corn-Starch Cake. ✠
2 cups sugar,}
1 cup butter,} rubbed to a cream.
1 cup milk.
2 cups flour.
3 eggs, whites and yolks beaten separately.
½ cup corn-starch.
2 teaspoonfuls cream-tartar, sifted well through the flour.
1 teaspoonful soda, dissolved in hot water.
Sift the corn-starch with the flour, and add the last thing. Bake in small tins and eat while fresh. They dry in two or three days and become insipid, but are very nice for twenty-four hours after they are baked.