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French Cream Cake

Take three eggs, one cupful of sugar, one and a half cupfuls of flour, one teaspoonful of baking powder, and two tablespoonfuls of cold water. This is enough for two pans. Split the cakes while warm and spread the custard while hot between them.

To make the custard, boil nearly one pint of sweet milk. Take two tablespoonfuls of corn starch. Beat up with a little milk to this. Add two well-beaten eggs. When the milk has boiled up stir this in slowly with nearly a teacupful of sugar. When almost done add half a cupful of butter and fiavor to taste.