Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

sugar, two ounces of butter, {our yolks, one ounce of cornstarch, the juice of one orange. Mix all the ingredients together, put on the fire and stir till it thickens. 122.— VIENNA CREAM FILLING NO. i. Five eggs, twelve ounces sugar, eight ounces of white butter. Beat eggs and sugar together on the fire till it thickens; take oQ at once and beat cold on ice. Take white fresh country butter without salt, stir it to a light cream, then aad gradually, beating constantly, the egg cream; flavor with manilla. Cakes and tarts filled with this cream should be kept in a cold place. This cream may be used like hard sauce for puddings; and can be used for decorative purposes in many ways. 123— VIENNA CREAM FILLING NO. 2. Twelve ounces of icing sugar (XXXX powdered), eight ounces of white butter. Beat the sugar and butter to a light cream,add ing rum or maraschino for flavor, or any suitable liquor or flavor. This filling is used 'for decorating cakes and tarts, also for fancy cold puddings. It may be colored to suit; and with powdered cocoa it makes a nice rich chocolate cream filling and icing. 124.- FRUIT PASTES FOR FILLING LAYER CAKES. To give fruit jellies and jams more firmness for a filling, they may be mixed with sifted cakecrumbs and sugar. Cakecrumbs may be made into a filling by adding fruit syrup or plain syrup; season with spices, chocolate or nuts. A nice maple filling for tarts and layer cakes may be made with maple syrup, crumbs and a few nuts. 125.— TARTLET CRUMB FILLING. Take eight ounces of sugar, eight ounces of butter. Rub to a cream with half a pint of eggs and half a pint of milk; mix with cake-crumbs to a soft batter. Flavor this mixture with either lemon, orange, vanilla, or chocolate, or add chopped peel or nuts. This makes a variety of fillings for small tarts. It may be used also for a pie filling and baked like custard pies, decorated with meringue or jelly . 126.— PASTRY CREAMS. The cream fillings for puSs, layers and piesi may be made with flour or cornstarch. They can be mixed dry with half of the sugar and added to the boiling liquid; or it may be mixed into a soft ' paste with cold milk or water and added in this manner. The yolks of eggs are used to enrich and thicken the creams for this reason: if more yolks are used the cream requires less starch; and if less yolks are used, more starch. The creams made with flour should be well cooked so as to lose the raw flour taste. Good cornstarch has hardly any flavor, thickens more readily and makes better creams. 127.— CREAM PUFF FILLING. One quart of milk, ten ounces of sugar, two ounces of butter, three ounces of cornstarch, six yolks, a pinch of salt. Dissolve the starch in a little cold milk and mix with the yolks. Put the sugar and butter in the saucepan and bring to a boil; stir in the starch mixture, stirring till the cream is thickened. Take off the fire, add flavor, and use. Of many pie fillings like cocoanut it will make the recipe for Pie and Tart Filling, half to one ounce less starch may be used. With nuts and almonds with chocolate, a chocolate cream puff filling it may be used. For the recipe for Pie and Tart Filling, half to one ounce less starch may be used. (If the whites of the eggs are beaten to a firm froth and mixed in the cream before taking it off the fire, a very light cream is obtained). 128.— PASTRY CREAM. One quart of milk, eight ounces of sugar, one ounce of butter, two ounces of cornstarch, ten yolks of eggs, pinch of salt, flavor. Prepare same as No. 127. 129.— PASTRY CREAM (WATER CREAM). One quart of water, ten ounces of sugar, five yolks, one ounce of butter, three and one-half ounces of cornstarch. Prepare same as No. 127.