NO. 183. MERINGUE MUSHROOMS.
CREAM FILLING
Beat together the yolks of five eggs, half a cupful of sugar, and a heaping tablespoonful of cornstarch, add a pint of scalding milk and stir over the fire until it is well thickened, then add half a teaspoonful of vanilla or other flavoring.
CREAM-CAKES, ICED
Make cream-cakes two inches in diameter, fill them with charlotte russe filling, or with apricot or other jam, and whipped cream. Cover them with icing No. 1 or 2; or fill them with cream filling flavored with coffee and cover them with icing No. 1 made with coffee.
CREAM-CAKES WITH JAM AND WHIPPED CREAM
Make cream-cakes one to one and a half inches across. Open and spread the inside with apricot or any jam, and then fill them with whipped cream. Boil a little sugar and water to the crack; that is, until a little of the boiling sugar dropped into water will be brittle enough to break with a snap. Pour this over the cakes, and sprinkle them with chopped blanched almonds.
LITTLE CREAM-CAKES WITH CARAMEL ICING
Make cream-cakes of one inch diameter. Fill them with cream filling, and cover them with sugar boiled to the crack, as directed above. Place each one in a little paper box and serve with other fancy cakes.