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Custard Nut Cake

4 beaten egg yolks 12 C Swansdown flour 2t Royal baking powder 1 t vanilla 9 T milk, added slowly Mix and divide into two greased cake pans. Beat the egg whites with 12 C sugar and pour over the layers. Sprinkle with 1 scant cup chopped nuts and bake slowly 1/2 hour. Put the layers together with lemon filling: 2/3 C milk 1/2 C sugar 1 egg 1 lemon 1 T corn starch Mrs. Geo. Ives.

Cook until thick. Use whip cream over top. 3 eggs 1/8 t salt 1½ C flour 1 C sugar