Ashland Cake
1/2 cup butter 1 cup sugar 4 eggs, whites 10 drops lemon extract 1/2 cup milk 1 cup Gold Medal flour 1/2 cup corn starch 1 teaspoon baking powder Bake in two deep jelly cake tins Filling: Two cups granulated sugar, 1/4 cup of boiling water. Boil till it will spin, then pour slowly boiling hot on the well-beaten whites of 2 eggs, beating all the time. Beat till thick enough not to run, then add 1/2 teaspoon citric acid (powdered), 1 teaspoon each of lemon and vanilla, spread between the layers and over the cake, or, ice with maple fondant.