Two eggs beaten light, one cup of sugar beaten with the eggs until all is light, one cup of flour; sift with the flour two level teaspoonfuls of baking powder and one-fourth of a teaspoonful of salt; one-third of a cup of sweet milk. Beat the flour and milk alternately into the egg and sugar mixture. Bake in three layers in an oven a very little hotter than for sponge cake.
Boil one cup of sugar and one-half a cup of water until it makes a very soft ball when dropped in cold water; then pour slowly over the beaten white of one egg, beating constantly while pouring, and continue beating until cool enough to spread on the cake. Spread on. the top of the bottom layer, and cover with sliced bananas; put on the next layer, and treat it in the same way; put on the third layer, and cover the top in the same manner. This cake should be used fresh, as the fruit discolors if allowed to stand.
One pint of fresh milk, one cup of sugar, one egg, one tablespoon of flour (level), one-half teaspoonful of salt, one quart of thin cream, two tablespoonfuls of vanilla. Mix sugar and salt with the flour. Put one cup of milk to heat, and add the other to the flour and sugar mixture, and stir well. When the milk is hot, add sugar and milk mixture, and let boil a little. Have the egg beaten, and pour hot liquid over it, pouring slowly and stirring to prevent cooking egg in lumps. Make perfectly cold; then add flavoring and cream, and freeze. Serve with the following sauce:
One and one-half tablespoonfuls of corn starch, two cups of sweet milk, two squares of grated chocolate, two eggs one cup of sugar, one teaspoonful of extract of vanilla. Mix sugar and cornstarch together, and pour one cup of milk over it, and stir until mixed. Heat the other cup of milk, and when boiling hot pour it over the milk and sugar mixed, and return to the fire, and let boil a few minutes, stirring all the time. Remove from the fire, and pour it over the well-beaten eggs, pouring slowly and stirring constantly to prevent lumping. Return to fire, and cook same as a boiled custard until thick, but not curdled in the least. Pour this boiling hot over the chocolate, which has set in a bowl over the hot teakettle while other work was done and is now melted. Stir chocolate well through, and, when sauce has cooled a little, add vanilla to it. Set where it will be very cold at serving time.
One and one-half cups of cornmeal, one-half cup of flour, two teaspoonfuls baking powder (or a generous half teaspoonful of soda), one cup of milk (sweet for baking powder, sour for soda), one egg and two teaspoonfuls of sugar, one generous teaspoonful of salt. Beat the egg; add milk to it; then put the meal all in except one-fourth of a cup. With this mix salt and sugar, and soda or baking powder. Bake three-quarters of an hour to an hour in a moderately hot oven, and make a good brown color.