CORN-STARCH CAKE. An excellent cake will result when the following recipe is carefully worked out. It gets its name from the fact that corn starch is used for a part of the thickening. This cake is usually baked in a loaf-cake pan and then covered with icing.

• 1/2 c. butter
• 1 c. sugar
• 1/2 c. corn starch
• 2 tsp. baking powder
• 1-1/4 c. wheat flour
• 1/2 c. milk
• 3 egg whites
• 1/2 tsp. vanilla
• 1/2 tsp. lemon extract

Cream the butter and add the sugar gradually. Sift the corn starch, baking powder, and flour together. Add the milk and then the dry ingredients. Beat the egg whites until they are stiff and fold them in. Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with chocolate or caramel icing.

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