1 cupful of sugar.
1 teaspoonful of baking-powder.
1 cupful of flour.
Sift the flour and baking-powder together; beat the yolks and sugar together; add the flour and lastly the whipped whites of the eggs. Bake this cake mixture in two layers, and place between them when cold, and just before serving, a thick layer of whipped cream. Have the top piece covered with a boiled icing, or use between the cakes a cream filling made as follows:
2½ cupfuls of milk.
2 tablespoonfuls of flour.
¾ cupful of sugar. 1 egg.
1 teaspoonful of vanilla.
Scald the milk; turn it onto the beaten egg; return it to the fire; add the flour moistened with a little milk, and the sugar, and stir until thickened. Let it cool before adding it to the cake. Serve with whipped cream if desired.
Line a tin basin which is two inches deep with pie paste, and bake it as directed for tart pies (page 452). Make a custard of one pint of milk, three egg-yolks, three tablespoonfuls of sugar, and two tablespoonfuls of corn-starch. Scald the milk and turn it onto the yolks and sugar beaten together; return it to the fire; add the corn-starch moistened with cold milk, and stir until well thickened; add one half teaspoonful of vanilla, and the whites of two eggs whipped to a froth; cook one minute to set the egg, then remove, and when nearly cold and stiffened stir in the half of a grated cocoanut. Brush the bottom of the baked pie-crust with white of egg; cover it with a thin layer of grated cocoanut and turn in the thickened custard. Cover the top with meringue made with the white of one egg. Return it to the oven one minute to color the meringue. Let the pie stand long enough to get firm and cold before serving. If the grated cocoanut is not added until the custard has stiffened, it will not sink to the bottom.
Chop one cupful of cranberries and a half cupful of seeded raisins together into small pieces; add to them a cupful of sugar, a half cupful of water, a tablespoonful of flour, and a teaspoonful of vanilla. Bake with an upper and under crust. This resembles cherry pie.
Make two round layer cakes, of sponge or of Genoese cake; spread between them a layer of pastry cream or of chocolate filling. Dust the top with powdered sugar in crossed lines to imitate strips of pastry.
Pastry Cream - Boil with a pint of milk or water five tablespoonfuls of sugar; add two tablespoonfuls of corn-starch, the yolks of five eggs, and a tablespoonful of butter; stir until thickened, add flavoring, and when partly cool spread it on the cake.
Chocolate Filling - Mix a half cupful of milk and a cupful of sugar, and stir until the sugar is dissolved; then add an ounce of shaved chocolate, and the beaten yolks of two eggs; stir until it is thickened; flavor with one half teaspoonful of vanilla, and let it partly cool before spreading it on the cake.