STEP 1 - MAKE HOT MILK CAKE AS FOLLOWS:

2 well-beaten eggs
1 cup sugar
1 cup sifted cake flour
1/8 tsp. salt
1 tsp. baking powder
1/2 cup hot milk (quite hot)
1 tbsp. butter

Beat eggs light and thick. Slowly add sugar and beat with a spoon 5 minutes, or with mixer 2 1/2 minutes.

Sift flour, salt, and baking powder; fold into egg and sugar mixture all at one time. (Work quickly... no puttering here).

Melt butter in hot milk and add all at once. The folding in of the flour and milk should take only 60 seconds.

Bake in cupcake pans in a 375°F oven about 20 minutes.

Makes 12 cupcakes.

STEP 2 - LEMON FILLING:

Thin any good Lemon Filling (such as pudding mix) to pouring consistency with whipped cream. Spoon it over Hot Milk cupcakes and top with a spoon of Cranberry Sherbet.

STEP 3 - CRANBERRY SHERBET:

1 (14 oz.) can jellied cranberry sauce
2 tsp. grated lemon rind
3 tbsp. sugar
6 tbsp. orange juice
2 stiffly-beaten egg whites (or 1 cup heavy cream, whipped)

Break up cranberry sauce with fork; add lemon rind, and sugar dissolved in orange juice. Freeze in refrigerator tray until partially set; fold in egg whites or cream. Freeze until firm.