RECEIPTS. 113 



oughly sifted together with one and a half 

 ounces of Royal baking powder ; beat all 

 lightly and quickly to a smooth mass and 

 bake in buttered cake-pans in a quick oven ; 

 or it may be baked in layers in jelly-cake 

 pans, and filled with the following cream : 

 Take six ounces of sugar, two whole eggs, 

 and the yolks of three more, two or three 

 tablespoonfuls of grated chocolate, one 

 tablespoonful of corn-starch and one pint 

 of milk ; beat the sugar, the two eggs, and 

 the grated chocolate to a cream ; beat the 

 three yolks and the corn-starch together, 

 and then add them to the chocolate mixture 

 and work all together till smooth, then 

 stir in the milk and cook to a custard ; 

 when cold spread a layer of it over a sheet 

 of the cake, on top of which lay another 

 sheet of the cake, which spread in like 

 manner with custard, on top of which place 

 a third sheet of the cake, over which sift 

 finely powdered sugar. Confectioner's 

 Journal. 



