2 blocks butter

2 c. sugar lightly

4 eggs

3 c. cake flour

4-1/2 tsp. baking powder

1/2 tsp. salt

1 c. fresh milk

1/2 tsp. lemon extract or vanilla

Mix sugar and butter until very light (very important). Then add eggs, one at a time. Bake 325 degrees for 35 minutes.

CREAM FILLING:

1/2 c. sugar

2 egg yolks, beaten

2 c. scalded milk

3-1/2 tbsp. cornstarch

In double boiler cook until thick and then remove from fire. Let it cool for a while. While warm add 1/3 block butter, 1 tbsp. powdered sugar. Cool and spread over cake.

FROSTING:

2/3 c. boiling water

1-1/2 c. sugar

2 egg whites

1 tsp. Karo (red)

Cook the syrup until it drops from spoon. If it is under cooked, frosting disappears. If you cook until stringy it’s hard to spread. Beat 2 egg whites until stiff and pour hot syrup gradually then add 1/2 tsp. vanilla, 1/4 mint and drop of green coloring.