Crust.—Three-quarter pint of water, half a pint of butter, three-quarters of a pound of flour, eight eggs, boil the water and butter together, and while boiling stir in the flour, take it off and let it cool, then add your eggs (beaten separately), and a teaspoonful of dry soda. Use about a spoonful of the crust for each puff; bake on tins for about twenty minutes. When done cut the crust open and put in the cream.
Cream.—Two pints of milk, one cup of flour, two cups of sugar, four eggs; while the milk is boiling add your flour, sugar and eggs (previously well beaten together), let it cook until it begins to thicken, take it off, and flavor with rose water.
TIPSY CAKE
Place a sponge cake weighing about a pound in a glass bowl, pour over it half a pint of sherry and Madeira (mixed). Make a rich custard of six eggs and a quart of milk, sweeten to taste, flavor and let it cool. Blanch half a pound of almonds, stick them in the top of the sponge cake and pour over it the custard.
PLAIN TEA CAKES
Half a cup of butter, or a large spoonful of lard, one and a half cups of sugar, one teacupful of milk, one teaspoonful of soda, seven cupfuls of sifted flour. Roll thin.
EASY CAKE FOR YOUNG COOKS
Take two cups of flour, sift it and to each cup put a teaspoonful of yeast powder. Beat the yolks of three eggs and one cup of fine white sugar, together with half a cup of water mixed with extract or wine; beat this well in the yolks and sugar (only half a cup); froth up the whites of the eggs, add them, and last of all, beat in the flour with the powder in it. Bake quickly in square or jelly cake pans.
YOUNG COOKS’ JELLY ROLL
Make the sponge for your jelly roll by taking a cup of white sugar, one cup of flour, and three eggs. Mix, etc.; add baking powder with the flour. Bake in a stewpan with a quick fire; turn the cake out on a towel when done; spread the jelly while it is still warm and soft, and roll it carefully. Cut it in slices when cold; a spoonful of water beaten with the eggs makes the cake lighter, as it breaks the tissue of the eggs if it is added to them when beaten up.