5 eggs
1 c. sugar
1 c. self-rising flour
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

CUSTARD:

1/2 gal. milk
2 c. sugar
1/2 c. self-rising flour
5 egg yolks
1/2-1 c. brandy
1 pkg. almonds

This custard is for 4 layers.

Layers: Beat whites stiff and yellow separate. Add cream tartar to whites, then fold in sugar and flour and fold in yellow yolks. Add cream of tartar and vanilla. Bake at 350 degrees until done.

Custard: Put milk in a thick pot or double boiler. Add sugar to flour. Then add to hot milk. Then add beaten egg yolks. Stir constantly cook until it starting to thicken do not get too thick. Take off stove. Add brandy. Put in a pot or bowl. Add layer cake then custard, then almonds. Repeat until you use all layers. When served add whip cream.