2 1/2 Doz lady fingers (separated)

1 c Hot milk

3 tb Instant coffee

1/2 c Sugar

2 tb Cornstarch

1/8 ts Salt

3 Eggs

Egg whites stiffly beaten Yolks- well beaten 1 ts Vanilla

---------------------------WHIPPED CREAM TOPPING--------------------------- 1/2 pt Whipping cream

1/2 c Confectioners sugar

1/2 ts Vanilla

Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes. Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture. Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites. Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers. Chill overnight or until firm. When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream. Variation of "crust" 1. Lady fingers, separated, rounded side toward the pan and close

together. Cut off end for ease of setting up. 2. Macaroons set close together 3. Angel Food cake or Pound cake sliced, about 1" thick. Crushed vanilla or chocolate cookies can be added to middle layers if you want. Source: New Settlement Cook Book 1951 (Mothers notebook) Provided by Gail/Dale Shipp