In the illustration some of the cakes have only the decorating icing in rings with a spot of jelly in the center, others have pistache with decoration, and others have plain icing with a spot of jelly in the center.
CREAM-CAKES
To a cupful of hot water add a tablespoonful of butter, a tablespoonful of sugar, and a dash of salt. When the sugar is dissolved and the butter melted add a cupful and a quarter of flour. Cook it, stirring all the time, until it is a smooth paste that leaves the sides of the pan. Let it cool a few minutes and then add three or, if necessary, four eggs, beating in well one at a time. The paste should have sufficient consistency to hold its shape without spreading when dropped from a spoon.
Put the paste into a pastry-bag with a plain tube of half-inch opening and press it through into balls from three quarters of an inch to two and a half inches in diameter, according to the size of cakes wanted. Brush the tops with egg and bake in a slow oven for thirty to forty minutes, or until the cakes are puffed and feel light.
If they are to be used for plain cream-cakes, open them on one side and put in a spoonful of cream filling made as follows:
NO. 181. CREAM CAKES, ICED.
NO. 182. CREAM CAKES WITH JAM AND WHIPPED CREAM.
