1/2 c. poppy seed in 1/2 c. milk
2 c. flour
3 tsp. baking powder
1 tsp. salt
3 egg whites, beaten stiff
1/4 c. shortening
1 1/4 c. sugar
1/2 c. heavy cream
1 tsp. vanilla

Cream shortening and sugar. Combine cream and vanilla. Add alternately with dry ingredients to the sugar mixture. Add poppy seed, milk mixture. Fold in beaten egg whites.

CREAM FILLING OR FROSTING:

Heat 1 cup milk. Combine 2 tablespoons butter with 1/3 cup sugar and 1/3 cup flour. Add 1/2 cup cold milk and stir until smooth. Ad to hot milk. Cook, stirring constantly, until thick. Blend in 3 egg yolks. Cook about 2 minutes, stirring constantly. Cover, cool, add 1 teaspoon vanilla.