ly^ cup pastry flour. 5 eggs, yolks and whites beaten separately✪ Cream Cakes. Boil the water, salt, and butter. When boiling, add the drj flour, stir well for five minutes, and when cool add the eggs. This is such a stiflT mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. When well mixed, drop, in table- spoonfuls, on a buttered baking-pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream. Midairs. — Bake the Cream Cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting. Cream for Cream Cakes and Eclairs. 1 pint milk, boiled. 2 tablespoonfuls cornstarch. 3 eggs, well beaten. % cup sugar. 1 saltspoonful salt, or 1 teaspoonful butter✪ Cream for Cream Cakes and Eclairs. Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs ; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon ^ vanilla^ or almond. Kisses, or Cream Meringues. Beat the whites of three eggs stiflT and flakj^ ; add three quarters of a cup of powdered sugar✪ Kisses, or Cream Meringues ^ sifting and cutting 390 The Boston Cook Book, it in lightly. Drop b}^ spoonfuls on paper placed on boards. Put in the hot closet or oven, with the door open for half an hour. Then brown slightly. Pat two together ; or put them on the paper in oblong shape, dry one hour, brown, remove the soft part, and fill with whipped cream. To make these successfully, the steady, moderate heat of a confectioner's brick oven is essential. It is a waste ot time and material to attempt them in an ordinary stove oven. Macaroons. Half a pound of almonds^ blanched, dried, and pounded to a paste, wath one teaspoonful of rose water. Beat to- gether the whites of three eggs,, and half a cup oi powdered sugar,, adding the sugar by the teaspoonful. Add half a teaspoonful of almond essence,, then add the pounded almonds and, if too soft to be shaped, add one tablespoon- fid of flour✪ Macaroons. Roll with wet hands into balls the size of walnuts, flatten them slightl}^ and place some distance apart on buttered paper. Bake slowl3\ Almond paste, ready for use, may be obtained at a con- fectioner's. Break it up with a fork, add the beaten whites and sugar, using four or five eggs for half a pound of paste. Drop by teaspoonfuls on paper, and bake as above. Cocoanut Cakes. (Mrs, Richard Ward.) The grated meat of two cocoanuts^ their weight in loaf sugar ^ one cup of flour, and whites of two eggs✪ Cocoanut Cakes (Mrs. Richard Ward). Shape into balls, and bake twenty minutes. Chocolate Caramels. One cup of molasses,, half a cup of sugar,, one quarter of a pound of chocolate^ cut fine, half a cup of mMk^ and one heaping tahlespoonful of butter✪ Chocolate Caramels. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares. The Boston Cook Book, 391 FBUIT.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

ly^ cup pastry flour. 5 eggs, yolks and whites beaten separately. Boil the water, salt, and butter. When boiling, add the drj flour, stir well for five minutes, and when cool add the eggs. This is such a stiflT mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. When well mixed, drop, in table- spoonfuls, on a buttered baking-pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream. Midairs. — Bake the Cream Cake mixture in pieces four inches long and one and a half wide. When cool, split and fill with cream. Ice with chocolate or vanilla frosting. Cream for Cream Cakes and Eclairs. 1 pint milk, boiled. 2 tablespoonfuls cornstarch. 3 eggs, well beaten. % cup sugar. 1 saltspoonful salt, or 1 teaspoonful butter. Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs ; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon ^ vanilla^ or almond. Kisses, or Cream Meringues. Beat the whites of three eggs stiflT and flakj^ ; add three quarters of a cup of powdered sugar ^ sifting and cutting 390 The Boston Cook Book, it in lightly. Drop b}^ spoonfuls on paper placed on boards. Put in the hot closet or oven, with the door open for half an hour. Then brown slightly. Pat two together ; or put them on the paper in oblong shape, dry one hour, brown, remove the soft part, and fill with whipped cream. To make these successfully, the steady, moderate heat of a confectioner's brick oven is essential. It is a waste ot time and material to attempt them in an ordinary stove oven. Macaroons. Half a pound of almonds^ blanched, dried, and pounded to a paste, wath one teaspoonful of rose water. Beat to- gether the whites of three eggs,, and half a cup oi powdered sugar,, adding the sugar by the teaspoonful. Add half a teaspoonful of almond essence,, then add the pounded almonds and, if too soft to be shaped, add one tablespoon- fid of flour. Roll with wet hands into balls the size of walnuts, flatten them slightl}^ and place some distance apart on buttered paper. Bake slowl3\ Almond paste, ready for use, may be obtained at a con- fectioner's. Break it up with a fork, add the beaten whites and sugar, using four or five eggs for half a pound of paste. Drop by teaspoonfuls on paper, and bake as above. Cocoanut Cakes. (Mrs, Richard Ward.) The grated meat of two cocoanuts^ their weight in loaf sugar ^ one cup of flour, and whites of two eggs. Shape into balls, and bake twenty minutes. Chocolate Caramels. One cup of molasses,, half a cup of sugar,, one quarter of a pound of chocolate^ cut fine, half a cup of mMk^ and one heaping tahlespoonful of butter. Boil all together, stirring all the time. When it hardens in cold water, pour it into shallow pans, and as it cools cut in small squares. The Boston Cook Book, 391 FBUIT.

Mrs. Lincoln's Boston cook book