Cream for filling.
- 1 quart milk.
- 4 tablespoonfuls corn-starch.
- 2 eggs.
- 2 cups sugar.
Wet the corn-starch with enough milk to work it into a smooth paste. Boil the rest of the milk. Beat the eggs, add the sugar and corn-starch to these, and so soon as the milk boils pour in the mixture gradually, stirring all the time until smooth and thick. Drop in a teaspoonful of butter, and when this is mixed in, set the custard aside to cool. Then add vanilla or lemon seasoning; pass a sharp knife lightly around the puffs, split them, and fill with the mixture.
The best cream cakes I have ever tasted were made by this somewhat odd receipt. Try it.
Nougat.
- 1 lb. sweet almonds.
- ¾ lb. fine white sugar.
- 1 tablespoonful rose-water.
Blanch the almonds in boiling water. When stripped of their skins, throw them into ice-water for five minutes. Take them out and dry between two cloths. Shave with a small knife into thin slips. Put them into a slow oven until they are very slightly colored. Meanwhile, melt the sugar—without adding water—in a farina kettle over the fire, stirring it all the while. When it bubbles up and is quite melted take off the kettle and instantly stir in the hot almonds. Have ready a tin pan or mould, well buttered and slightly warmed. Pour in the nougat; press it thin and flat to the bottom of the pan if you mean to cut into strips; to all sides of the mould if you intend to fill it with syllabub or macaroons. Let it cool in the mould, for the latter purpose, withdrawing it carefully when you want it. If you cut it up, do it while it is still warm—not hot.
The syrup should be a bright yellow before putting in the almonds.