Boston Cream Cakes.
- ½ lb. of butter.
- ¾ lb. of flour.
- 6 eggs.
- 1 pint water—warm—not scalding.
Stir the butter into the warm water, and heat slowly to a boil. Then put in the flour, boil and stir one minute; empty into a dish to get cold. Beat the eggs light, and whip, first the yolks, then the whites, into the cooled paste. Drop in great spoonfuls, upon buttered paper, not letting them touch each other, and bake, in a quick oven, ten minutes. They should puff up to quadruple their original size. Pass a sharp knife lightly around each, split, and fill with the following mixture:
- 1 quart of milk.
- 4 tablespoonfuls of corn-starch.
- 2 eggs.
- 2 cups of sugar.
- 1 teaspoonful butter.
- Vanilla.
Heat three cups of milk, and stir in the corn-starch wet with the other cupful. Beat the eggs and sugar together, and add the boiling mixture, by degrees. Put in the butter; mix well and cool before adding the vanilla.
Second Week. Saturday.