Three eggs, one cup granulated sugar, one and one-half cup flour, four tablespoonfuls cold water, one teaspoonful baking powder. This is enough for two cakes, baked in pie pans, to be split while warm, spreading the hot custard between them. For custard, boil nearly one pint sweet milk, mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add gradually the cornstarch and eggs, stirring briskly; add a half cup butter, stirring until dissolved. Flavor with one teaspoonful vanilla and spread between cakes while hot.
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