This recipe will answer for a French cream cake, a whipped cream cake, or a roll jelly cake. Beat 3 eggs and 1 cup sugar thoroughly, then add 2 tablesp cold water and 1 1/2 cups flour sifted with 2 teasp baking powder. Always stir this batter in one direction. For a French cream cake bake in two round layers. Split the cakes, while warm, and put together with the following cream filling: Put 1 scant pt milk in a double boiler to heat. Dissolve 2 tablesp cornstarch in a little cold milk, add 1 beaten egg, and 1/2 cup sugar. Then pour this mixture into the hot milk and stir constantly until thick. Add piece of butter size of an egg, remove from the fire and flavor to taste, and spread between the layers. For the roll jelly cake bake in a long bread pan in a not too hot oven, or the edges will be hard and the cake will break when you try to roll it up. When done turn out on a clean towel, spread with jelly or jam, and roll up, leaving the cloth around the cake until it is cool. For whipped cream cake, bake in two round layers, split them while warm and put them together with sweetened whipped cream flavored to taste. This is best eaten fresh.- [Mrs. A. I., Ia.