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Corn Starch Loaf Cake

2/3 cup Cottolene. 2 cups fine sugar. 1 cup milk. 1 cup corn starch. 2 cups flour.

First Sunday 1/2 tablespoons baking powder.

Whites 5 eggs beaten stiff. 1½ teaspoon salt. 1 teaspoon vanilla.

PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted.