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Cream Filling

1 tablespoon corn-starch

1 teaspoon vanilla

1 cup milk

2 tablespoons confectioners'

1 egg-yolk sugar

½ teaspoon salt

½ teaspoon butter

Mix the corn-starch with two tablespoons of the milk. Heat the rest of the milk in a double boiler and stir the corn-starch paste slowly into it. Stir the mixture until it is smooth and cook it for fifteen minutes. Add the beaten egg-yolk and cook two minutes longer. Remove from the fire and add the salt, sugar and butter. Beat well. Add flavoring. Cool before spreading on layers of cake.