Cream half a cupful of butter with two cupfuls of powdered sugar and beat light; add half a cupful of milk. Sift with three scant cupfuls of flour, three tablespoonfuls of corn-starch, and a rounded teaspoonful of Cleveland's Baking Powder, and add to the milk, butter, and sugar, alternately with the stiffened whites of six eggs.

Bake in jelly-cake tins.

Filling For Apple Cake

Beat the yolk of an egg light, and into it a cupful of sugar with the grated peel and the juice of a lemon. Grate directly into this mixture three fine pippins or other tart apples, stirring every now and then, to prevent discoloration of the apple before it is coated. Cook in a double boiler until it is scalding-hot, stirring constantly. Cool before putting into the cake. Eat fresh, with or without cream. It is very good.