Cream Cake, page 173

Six eggs, 2 cups sugar, 3 cups flour, 1/2 cup of milk, 2 teaspoonfuls baking powder; flavor with vanilla; bake in a moderate oven, in a pan without a stem. Cream: Set 1 quart of milk, in a kettle of boiling water, let come to a boiling point, then add 6 eggs, 2 cups of sugar, 2 tablespoonfuls corn starch beaten together until smooth, boil until about as thick as cream; flavor and set out to cool. While the cake is hot, cut off the top; take out the inside leaving only the shell, pour the cream into the shell, pick the inside of the cake in small pieces, put into the shell, mix with the cream until the shell is full, place the top on and ice thickly over the top and sides, serve when thoroughly cooled.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.