Bake the Cream Cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting.

Cream For Cream Cakes And Eclairs

1 pint milk, boiled.

2 tablespoonfuls cornstarch.

3 eggs, well beaten.

cup sugar.

1 saltspoonful salt, or

1 teaspoonful butter.

Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla, or almond.