Cream half a cupful of butter with one-and-a-half cupfuls of powdered sugar, or very fine granulated. Add three-quarters of a cupful of milk, and when well mixed, the stiffened whites of three eggs alternately with enough prepared flour to make a good batter. Begin with two cupfuls, and use your discretion. Bake in layers with this filling :

Heat a cupful of milk, and when it boils thicken with three tablespoonfuls of flour wet up with a little water. Take from the fire when it has boiled for a minute and pour upon the yolks of three eggs beaten light with half a cupful of powdered sugar or fine granulated. Stir together over the fire until you have a smooth, thick cream. When cool, put between the layers of cake.