French Cream Cake, page 174

One cup of sugar, 3 eggs, 1 1/2 cups of flour, 2 teaspoonfuls of baking powder, 3 table-spoonfuls of water. Stir in one direction. Split while hot and fill with the following cream: One pint of fresh, sweet milk, boil and add a half cup of sugar, butter the size of a walnut, 3 table-spoonfuls of corn starch, dissolved in sweet milk, 1 egg well beaten; flavor with lemon.

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