Boston Cream-cakes.
Paste.—One pint of water, half a pound of butter, three-quarters of a pound of flour, ten eggs.
Boil the water and butter together; stir in the flour while boiling, and let it cook a moment; when cool, add the eggs, well beaten, with a tea-spoonful of saleratus and a little salt. Drop with a spoon on buttered tins, forming little cakes some distance apart. Bake in a quick oven; they will puff in baking. When done and cold, cut one side large enough to insert the cream with a spoon. This will make about sixty cakes.
Cream.—One cupful of flour, two cupfuls of sugar, four eggs, one quart of milk.
Beat the eggs and sugar together, then add flour and enough of the milk to make a smooth and thin paste; pour this into the remainder of the milk when it is boiling, and stir constantly until it is sufficiently thickened; flavor with vanilla. Do not use it until it is cold. It is better to make this, as indeed all custards, in a custard-kettle.