Cook the flour, mixed smooth, in a little milk for ten minutes. Add it to the milk in which the eggs (or yolks only) have been beaten up. Put all in an enamel saucepan. Add the sugar. Stir continually but take off before it boils. Add flavouring.
Cream Filling—II
¹⁄₂ cup cream
2 table-spoons powdered sugar
Flavouring
Whip the cream. Add the sugar and a very little flavouring.
Fig Filling
1 lb. figs
1 tea-cup water
¹⁄₂ tea-cup sugar
Chop the figs finely. Cook them with the water and sugar until soft and smooth.
Fruit Filling
4 table-spoons citron
4 ” raisins
¹⁄₂ cupful chopped almonds
¹⁄₄ lb. chopped figs
3 whites of eggs
¹⁄₂ cup sugar
Chop the citron and stoned raisins very fine. Chop the almonds and figs. Beat the whites to a stiff froth. Add the sugar. Mix together thoroughly. Add the other ingredients.