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Classic
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page 64
handle, cut a hole in side,
and fill with cream made as follows: Boil two tumblers sweet milk, add two eggs,
and two-thirds coffee-cup white sugar well beaten together, then stir in
one-half coffee-cup flour till thick and smooth, and flavor.--Mrs. J. E.
Smiffin, Pleasantville, N.Y.
BUCKEYE CREAM PUFFS.
Five eggs, whites and yolks beaten separately, one and a half cups each of white
sugar and sifted flour, two tea-spoons baking-powder in the flour; bake in
tea-cups, filling about half full.
The cream is prepared by placing a small tin pail containing a pint sweet milk
in a kettle of boiling water; beat the whites and yolks of two eggs separately;
stir in the milk while boiling, a half tea-cup sugar, a large table-spoon corn
starch dissolved in a little sweet milk, then the beaten yolks, and a piece of
butter the size of a large walnut; flavor with lemon or vanilla. When done cut
the cakes open, put in a spoonful of the cream, place together again, roll in
the whites, and then in coarse granulated sugar.--Mrs. A. S. Chapman.
FRENCH CREAM CAKE.
Three eggs, one tea-cup granulated sugar, one and a half cups flour, two
table-spoons cold water, tea-spoon baking-powder. This is enough for two cakes
baked in pie-pans, to be split while warm, spreading the hot custard between
them, or for four cakes baked in jelly-pans, with the hot custard spread between
them, the latter being the preferable plan.
For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch
with a half tea-cup sweet milk; add two well-beaten eggs; when milk has boiled
add nearly a tea-cup sugar, and stir in slowly the corn starch and eggs; add a
half tea-cup butter stirred until dissolved, flavor with one tea-spoon vanila,
and spread between cakes while hot.
This cake can be used as a pudding by pouring over each piece a spoonful of the
custard that is left.--Mrs. Charles Morey.
GOLDEN CREAM CAKE.
Cream one cup sugar and one-fourth cup butter, add half cup sweet milk, the
well-beaten whites of three eggs, one and a half cups flour, with half a
tea-spoon soda, and a tea-spoon cream tartar sifted with it; bake in three deep
jelly-tins; beat very light the yolks of
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