This section is from the book "Mrs. Lincoln's Boston Cook Book", by Mary J. Lincoln. Also available from Amazon: Mrs. Lincoln's Boston Cook Book.
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.
2 tablespoonfuls cornstarch.
3 eggs, well beaten.
¾ 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.
 
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