Custard Cake

Two cupful of sugar, one-half cup of butter, five eggs, one-half cup sweet milk, two and one-half cups of flour, three teaspoonfuls of baking-powder. Bake in jelly-pans.

For Custard

One-half cup of sugar, one egg, one tablespoonful of cornstarch, one cupful sweet milk; flavor to taste.

White Custard Cake

Two cupful of white sugar, one-half cup of butter, one cupful sweet milk, whites of six eggs, three cupful of flour, three teaspoonfuls of Equity baking-powder; bake in jelly-pans.

Custard

One pint of sweet milk, yolks of four eggs, two tablespoonfuls of cornstarch, one-half cup of sugar.

Caramel Cake

One and one-half cupful of sugar, one-half cup of butter, three cupful of flour, three-fourths cup of sweet milk, whites of five eggs, three teaspoonfuls of Equity baking-powder; bake in deep jelly-pans.

Make Caramel as follows: Two coffeecupfuls of granulated sugar, one coffeecupful of cream (if you cannot get the cream use milk), one spoonful butter - wash all the salt out of the butter as it curdles the milk. Boil fifteen minutes; stir all the time while boiling. Set off and stir till it begins to thicken, spread between the layers, and frost all over the outside with a thick coating of the caramel. For chocolate caramel, boil ten minutes, and add four sticks of grated chocolate.