One tablespoonful of butter ; one cupful of sugar ; three eggs; two cupfuls of flour; half a cupful of milk; one heaping tea-spoonful of Cleveland's Baking Powder.

Cream the butter and sugar, add the beaten yolks, the milk, the whipped whites, and the flour, which has been sifted with the baking powder. Bake in jelly-cake tins.

Cream Chocolate Filling

One egg, beaten light; half a cupful of sugar; one cupful of milk; two teaspoonfuls of corn-starch; two tablespoonfuls of grated chocolate.

Wet the corn-starch with a little cold milk, and heat the remaining milk in a double boiler. Stir in the corn-starch and the chocolate. Cook together until smooth, remove from the fire, and pour, a little at a time, on the beaten egg and sugar. Return to the stove; cook ten minutes longer, stirring constantly. When cool, spread between the cakes.

Cream-Cake Filling

One cupful of milk; one egg ; half a cupful of sugar ; two even teaspoonfuls of corn-starch ; one teaspoonful of vanilla.

Heat the milk, stir in the corn-starch wet up in a little cold milk, add gradually the egg beaten light with the sugar ; return to the fire and cook, stirring all the time, until thick. Cool, season, and spread between the layers of cake.

Chocolate Filling For Cake

Grate half a cake of vanilla chocolate; wet with three table-spoonfuls of milk, rubbing them together gradually; beat into an egg which has been whipped light with a cupful of powdered sugar, and cook, stirring constantly, until thick.

Or—

Beat the whites of three eggs stiff with a cupful of powdered sugar; wet three tablespoonfuls of grated chocolate with a tea-spoonful of vanilla and whip into the meringue. Do not cook it.