No. 113.
CREAM CAKES.
Ten eggs, ½ cupful of butter, ¾ pound of flour, 1 pint of water, 1½ pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2 teaspoonfuls of the extract of vanilla; set the water on the fire in a stewpan with the butter; as soon as it boils stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of the pan when removed from the fire, and beat in the eggs one at a time; place this batter into a pointed canvas bag having a nozzle at the small end; press out the batter in the shape of fingers on a greased baking tin a little distance apart; bake in a steady brick oven 20 minutes; when cold cut the sides and fill with pastry cream.
No. 114.
PASTRY CREAM.
Bring the milk to a boil with the sugar; add the starch dissolved in a little water; as soon as it reboils take from the fire; beat in the egg yolks; return to the fire 2 minutes to set the eggs; add the extract and butter; when cold use it.
No. 115.
CHOCOLATE CREAM.
Set on the fire 1 gill of water, 1½ cupfuls sugar, ½ cup of grated chocolate, in a small saucepan; boil till it gets thick and looks velvety; then take off the fire, and add the whites of 2 eggs, without beating: use it hot, covering the top and sides of the cake. As it cools it grows firm.
No. 116.
SPONGE CAKE, No. 2.
Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful extract of lemon. Beat the eggs and sugar together 5 minutes; add the flour, sifted, with the salt and powder, the water and extract; bake in a shallow square cake-pan, in a quick, steady oven, 35 minutes; when removed from the oven, ice it with clear icing, made of 1 cupful sugar, 1 tablespoonful lemon juice, and whites of 2 eggs; mix together, smooth, and pour over cake. If the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.