made as follows: Stir into one half pint of boiling
milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk.
Take with two tablespoonfuls of sugar; return to the rest of the custard
and cook, stirring constantly until quite thick. Cool and flavor with a
teaspoonful of vanilla or rose water.

DELICATE CUP CAKE.--This cake contains no soda or baking powder,
and to make it light requires the incorporation of as much air as
possible. In order to accomplish this, it should be put together in the
same manner as directed for Batter Breads (page 154). Have all material
measured and everything in readiness before beginning to put the cake
together, then beat together the yolk of one egg, one cup of sugar, and
one cup of very cold sweet cream, until all of a foam; add a little
grated lemon rind for flavoring; stir in slowly, beating briskly all the
time, two cups of granular white flour (sometimes termed gluten flour)
or Graham meal. When all the flour is added, add lastly the beaten
whites of two eggs, stirring just enough to mix them well throughout the
whole; turn at once into slightly heated gem irons which have been
previously oiled, and bake in a moderately quick oven. If made according
to directions, this cake will be very light and delicate. It will not
puff up much above its first proportions, but will be light throughout.

A nice cake may be prepared in the same manner with Graham meal or even
white flour, by the addition of a heaping tablespoonful of cornstarch
sifted into the flour, in the way in which baking powder is ordinarily
mixed with flour before using.

FIG LAYER CAKE.--Prepare the cake as directed for Apple Cake. Chop
one half pound of figs very fine, add one half cup of sugar, one cup of
water and boil in a farina kettle until soft and homogeneous. Cool, and
spread between the cakes. Or chop steamed figs very fine, mix with an
equal quantity of almondine, and use.

FRUIT JELLY CAKE.--Prepare the cake as in the foregoing, using
fruit jelly between the layers.

GOLD AND SILVER CAKE.--Prepare the cake as for Apple Cake. When it
has risen the second time, measure out one third of it, and add the
yolks of the eggs to that portion with a little grated lemon rind for
flavoring; add the whites with some very finely pulverized desiccated
cocoanut to the other two thirds. Make two sheets of the white and one
of the yellow. Allow them to become perfectly light before baking. When
baked, place the y