Cream Cake

Mrs. M. J. Woodworth.

Three eggs, one and one-half cups flour, one cup sugar, two teaspoons baking powder, three tablespoons water, bake in jelly cake pans, making four cakes; cream, one pint milk, one egg, one and one-half tablespoons corn starch, two tablespoons sugar; flavor when cool. Very nice.

Cream Cake

Mrs. James Wadsworth, Hyde Park.

Beat five eggs thoroughly, add two cups sugar, two tablespoons cream, two cups flour in which has been mixed one and one-half teaspoons baking powder, a little salt, bake in five jelly tins, leaving about one-sixth of the batter, to this add one cup of milk, also lemon or vanilla; boil till it thickens, stirring constantly; then spread it over the cakes as they are laid together.

Cream Cake

Mrs. Chesebrough.

Four eggs, three teacups flour, not quite two of sugar, one teaspoon of soda, two of cream tartar, or three of baking powder; mix flour, sugar and cream tartar together; dissolve the soda in one cup good cream and add with the beaten eggs to the mixture. Flavor with lemon or vanilla. Bake twenty minutes. Is made quickly and very nice.