Cornstarch Cake

3/4 cup butter or butter substitute

2 cups fine cake sugar

1 cup milk

1 cup cornstarch

2 cups flour

4 1/2 teaspoons baking powder

Whites 5 eggs

1/2 teaspoon each lemon and vanilla extract

Process

Cream the butter with a wooden spoon in an earthen mixing bowl; add sugar gradually; sift cornstarch, flour, salt and baking powder together twice; add alternately to first mixture with milk; lastly cut and fold in the whites of eggs beaten until stiff; add extract. Turn mixture into two brick-shaped bread pans, buttered and floured. Bake forty-five minutes in moderate oven. Frost with boiled frosting or serve without frosting.

Boiled Frosting

1 cup granulated sugar

1/8 teaspoon cream tartar

1/4 cup cold water

1 egg white beaten stiff

1/4 teaspoon vanilla extract

Process

Mix well, sugar, cream tartar and cold water in a saucepan, place on range, bring to boiling point, stirring constantly until sugar is dissolved; then cook without stirring until the syrup drops from wooden spoon like honey. Remove from range, add three tablespoons of syrup to the white of egg, beating constantly until well blended; return remaining syrup to range and cook until it will spin a thread; remove from range at once and pour syrup in a fine stream into first mixture.

Continue beating, add vanilla. Beat until frosting cools slightly and begins to glaze on sidea of pan. Pour on cake, spread evenly, let cool before cutting cake.

Boston Velvet Cake

1/2 cup butter or butter substitute

1 1/2 cups fine granulated sugar

Yolks 4 eggs

1/2 cup cold water

1 1/2 cups flour

1/2 cup cornstarch

4 teaspoons baking powder

1/8 teaspoon salt

Whites 4 eggs

1/2 teaspoon almond extract

1/2 cup blanched and shredded almonds

Process

Cream butter, add sugar gradually, yolks of eggs beaten very light and water. Sift the flour, cornstarch, salt and baking powder; add to first mixture. Lastly, cut and fold in the whites of eggs beaten stiff; add extract; turn mixture into a buttered and floured, shallow cake pan. Sprinkle almonds over the top of cake. Bake thirty-five minutes in a moderate oven. Do not frost this cake.

Angel Food With Cornstarch

1 cup white of eggs

1 cup fine granulated sugar

3/4 cup pastry flour

1/4 cup cornstarch

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Process

Beat whites of eggs until foamy; add cream of tartar and beat until stiff and dry; add sugar gradually while beating constantly; add vanilla; then cut and fold in flour and cornstarch previously sifted together five times. Turn into an unbuttered angel food pan. Bake in a slow oven from thirty to fifty minutes, according to the size of the pan. Invert pan on a cake cooler and allow cake to cool, loosen and fall out.

Little Queens

1/2 cup shortening (butter)

Grated rind

1 lemon

1 cup sugar

Yolks 4 eggs

2 tablespoons lemon juice

1 cup pastry flour

1/4 cup sifted corn flour

1/4 teaspoon salt

1/4 teaspoon soda

Whites 4 eggs

Process

Cream shortening; add sugar gradually and continue stirring. Then add grated rind, lemon juice and yolks of eggs, beaten until thick and lemon tinted. Sift together flours, salt and soda; add to first mixture and beat thoroughly. Then cut and fold in the whites of eggs beaten until stiff. Fill small buttered muffin tins two-thirds full of mixture and bake twenty to twenty-five minutes in a hot oven.

War Time Drop Cakes

1/4 cup shortening (chicken fat)

1 cup sugar

1 egg well beaten

Grated rind 1 orange

1/4 cup strained orange juice

1 1/4 cup pastry flour

3/4 cup corn flour

1/4 teaspoon salt

4 teaspoons baking powder

1/4 cup shredded citron or 1/3 cup chopped nut meats

Process

Cream shortening; add sugar gradually while stirring constantly. Add egg beaten until thick and lemon tinted, grated rind and orange juice. Sift together flour, corn flour, salt and baking powder. Add citron or nut meats, then stir into first mixture. Mix well. Drop by teaspoonfuls one and one-half inches apart on a well greased baking sheet and bake twelve to fifteen minutes in a hot oven. When eggs are plentiful add another one to mixture.

Corn Meal Doughnuts

1 cup fine corn meal or corn flour

3/4 cup white flour

1/2, cup sugar

1/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon soda

1/2 cup sour milk

1 tablespoon melted shortening

1 egg

Flour

Process

Heat milk and pour it over corn meal; add melted shortening, sugar, salt and nutmeg. Sift soda with flour, add to first mixture, beat thoroughly, then fold in the egg beaten until thick and lemon tinted; add sufficient flour to make a soft dough. Chill dough, then roll to one-half-inch thickness and shape with a doughnut cutter. Fry in deep, hot fat. Drain on brown paper, when cool dredge with powdered sugar.

Cornstarch Cream Puffs

1/2 cup butter

1 cup milk

1 cup cornstarch

4eggs

Process

Bring half of the milk to boiling point; add butter and when melted stir in cornstarch diluted with remaining milk. Stir vigorously until mixture is smooth. Remove from range and add unbeaten eggs, one at a time, beating until thoroughly blended between the addition of eggs. Drop by spoonfuls (the size of a small egg) on a buttered sheet one and one-half inches apart, shaping with the handle of a wooden spoon in circles, having each slightly piled in center. Bake thirty minutes in a moderate oven. With a thin sharp knife make a cut in the side of each puff large enough to admit of cream filling. This recipe will make one and one-half dozen cakes. If cream cakes are removed from oven before being baked through they will fall. If in doubt, remove one from the sheet and it if does not fall it is sufficient evidence that the others are baked throughout.

Cream Filling

3/4 cup sugar

4 tablespoons cornstarch

1/8 teaspoon salt

2eggs

1 egg yolk

2 cups scalded milk

1 teaspoon vanilla

Process

Mix the dry ingredients; add eggs and egg yolk slightly beaten and pour on slowly scalded milk while stirring constantly, until mixture thickens, afterwards occasionally. Cook fifteen minutes, cool and add vanilla. Use as filling between layers of cake as for Cream Cakes.