22 graham crackers, crushed (2 c.)
1 c. sugar
1 c. cake flour
4 tsp. baking powder
1/4 lb. butter
4 eggs
1 c. milk

Cream butter. Add sugar and cream again. Separate eggs and add yolks to butter mixture. Add 1 cup milk alternately with cracker mixture (crackers, flour, baking powder). Fold in beaten egg whites last. Bake 1/2 hour at 350 degrees.

ICING:

Add 1/2 cup cold milk gradually to 2 tablespoons of flour in saucepan. Cook, stirring constantly, until thickened. COOL.

While this mixture is cooling, cream 1/4 pound butter (room temperature) with 1/2 cup granulated sugar and a little vanilla. Cream well. Add to cooled mixture and continue creaming until light and fluffy.