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Magnolia Meringue

For the first part or bottom layer make this most useful cake mixture, called butter sponge cake. 1 pound of granulated sugar. 10 eggs. 1/2 pound of butter melted. 1/2 pint of milk, slightly warmed. 1 1/2 pounds of flour. 2 teaspoonfuls of baking powder. Vanilla or lemon flavor.

Beat the sugar and eggs together about five minutes. Add the melted butter, the milk, the extract of vanilla, and beat all one minute more. Then beat in the baking powder, and into the light foamy batter thus made immediately stir the flour.

This can be used for jelly cakes, cream cakes, and many other purposes. Butter and flour the bottoms of two bright pudding-pans--four quart milk pans are good--and spread the cake batter over thinly, like jelly cakes. Bake very light colored. Let the batter be well up to the edges so as to have the sheets level, not bulged up in the middle. Then make the lemon cream. 3 pints of water--scant. 3/4 pound of sugar. 4 lemons. 3 ounces of corn starch. 1 ounce of butter. 10 yolks of eggs.

Boil the water with the butter in it. Mix the starch, sugar and grated lemon rinds all together dry, then stir rapidly into the boiling water. Take the mixture from the fire; add to it the juice of three of the lemons, (if large), and then the beaten yolks.

Pour this mixture on top of the sheets of cake in the pans, without loosening them, and bake in a slow oven about 15 minutes on the shelf of the oven, or with a pan under to prevent the bottoms baking too much. The preceding is almost lemon pie mixture, but is firm enough to cut square sided like cake.

When the lemon cream is fairly set spread a thick layer of meringue on it while still hot and finish baking with the oven door open; time about ten minutes. Serve cut in tall but narrow diamonds or squares in plates or saucers with whipped cream around. Ten to fourteen whites and about as many ounces of sugar are required for the meringue.