½ cup butter. ½ cup sugar. ½ cup milk. 1 teaspoon vanilla. ½ cup cornstarch. ½ cup pastry flour.

3 level teaspoons baking-powder.

½ teaspoon cream of tartar.

Whites of 6 eggs.

Mix the starch, flour, baking powder, and cream of tartar. Cream the butter and sugar, add the flavoring, then a little of the flour mixture, then milk and flour alternately, and lastly the stiffly beaten whites of the eggs. If preferred, use two cups of flour and omit the cornstarch. Bake in two shallow pans, and when done, frost and mark in squares and ornament with marsh-mallows which have been slightly toasted, or kept in the oven until puffed. Or spread the cake with a.

Marshmallow Frosting

Cut half a pound of marsh-mallows in small pieces, put them in the double boiler with four tablespoons of hot water and stir till melted and smooth.

Boil one cup of sugar and one-third of a cup of hot water, without stirring, till the syrup threads when dropped from the spoon. Have the white of one large egg beaten stiff, and pour the syrup gradually into the egg while beating, then add the melted marshmallows gradually, flavor with one teaspoon of vanilla and a few drops of lemon juice, beat until cool and thick enough to spread.

Put it on back of cake, and if you like a thick loaf, lay one on top of the other. The peculiar flavor which is noticeable in many marshmallow cakes, especially those made by Germans, is obtained from the extract of anise seed. Add it in small portions to the frosting till flavored to your liking; a half teaspoonful is usually sufficient.

Marshmallow Cake, for Dessert. (Miss Kate E. Whit-taker.) - Bake angel cake in a square pan, and when quite two days old, cut in slices and spread a marshmallow filling between, a la layer cake. Ice the top and sides with a soft icing of a pale violet tint. Serve with whipped cream around and candied violets scattered on the cake.

Marshmallow Filling

Put one ounce of granulated gum arabic with four tablespoons of cold water and soak it one hour. Then stir it over boiling water until melted. Strain it into a double boiler, add half a cup of sugar and cook thirty minutes. Then add the whites of three eggs beaten very stiff and one teaspoon of vanilla. Beat until the mixture is stiff and white.