Ingredients. - Quarter of a pound of corn-starch. Quarter of a pound of loaf sugar. Two ounces of butter. One teaspoonful of baking-powder. Two eggs.

Time required, about one hour.

To make a Corn-Starch Cake:

1. Put two ounces of butter into a basin and beat it to a cream.

2. Add to the butter a quarter of a pound of pounded loaf sugar, and mix it well.

3. Break in two eggs, and beat all well together.

4. Now stir lightly into the mixture a quarter of a pound of corn-starch and a teaspoonful of baking-powder, and beat it well together for five minutes.

5. Grease a cake-tin inside with butter or dripping.

6. Pour the mixture into the tin and put it immediately into the oven (the heat should rise to 240°) to bake for half an hour.

7. After that time, turn the cake out of the tin and slant it against a plate, until it is cold.

N. B. - If preferred, the mixture could be baked in small tins instead of one large one, in which case it would take only fifteen minutes to bake.