CREAM LAYER CAKE

Rub one cup of butter and two scant cups of sugar to a cream; the yolks of four eggs beaten in well, add gradually one cup of milk and three cups of sifted flour, and add three teaspoons of baking-powder in last sifting; put whites in last. Bake in layers as for jelly cake. When cold, spread with the following filling: Moisten two tablespoons of cornstarch with enough cold milk to work it into a paste. Scald one-half pint of milk with one-half cup of sugar and a pinch of salt. Beat the yolks of two eggs light; add the cornstarch to this, and as soon as the milk is scalded pour in the mixture gradually, stirring constantly until thick. Drop in one teaspoon of sweet butter, and when this is mixed in, set away until cool. Spread between layers.

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