The Worcester domestic science school's one year course laboratory cook book

Cream the butter and sugar together until very light; add the yolks well beaten, then the almonds blanched and cut in strips; mix, add the vanilla and stir in lightly the flour; the dough should be rather soft. Take a small piece at a time, drop it in powdered sugar, and roll it between the hands into a ball one inch in diameter. Put a piece of pistachio on the top. Place the balls a little distance apart on floured pans, and bake in a moderate oven ten to fifteen minutes, or to a pale color. They will flatten in baking and have the shape of macaroons. CREAM CAKES. 1 cup water IV2 cups pastry flour 2 tbl. sugar 3 to 4 eggs 4 tbl. butter y2 tsp. salt Put the water, sugar, salt and butter in a saucepan over the fire. When butter is melted remove, add to it the flour and beat until it is a smooth paste; return it to the fire and stir vigorously unil the paste leaves the sides of the pan, then remove; let it partly cool, then add the eggs, one at a time, beating each one for some time before adding the next. When all are in beat until the batter is no longer stringy. It should be consistent enough to hold its shape without spreading when dropped from a spoon on a tin. Three eggs make it about right unless they are very small or the flour very dry. Put the mixture into a pastry bag with a tube of % inch opening; press the batter through into balls one and one-half to two inches in diameter. A spoon can be used, but does not give the cakes as good shape. Brush the top with egg. Put them in a slack oven and bake slowly for about forty minutes. They will feel light when done, and be puffed very high. When cool make an incision in the side and fill with cream filling. These cakes are good made very small, filled with jam and a little whipped cream, and the tops dipped in sugar boiled to the crack, then sprinkle with chopped almonds browned. CREAM FILLING. Beat well together the yolks of five eggs, one-half cup sugar, 3 tablespoons cornstarch; dilute it with two cups boiling milk; cook over boiling water until thickened; remove, cool and add flavoring. If coffee flavoring is wanted use one-half black coffee and one-half milk. If chocolate melt three or four ounces and add it to the custard. ALMOND WAFERS. 2 T. flour 1-6 tsp. salt 2 T. powdered sugar White 1 egg Sift flour, sugar and salt together. Beat the white of one egg just enough to break it, and add as much of it to the flour and sugar as it will take to make a creamy batter; flavor with a few drops almond essence. Grease and flour the pan. Drop a half teaspoonful of the paste on the pan, and with a wet knife spread it into a thin, round wafer. Bake in a moderate oven until edges are slightly browned, then, before removing from the oven door, lift each wafer and turn it around a stick. They stiffen very quickly, and the rolling must be done while they are hot. ROYAL ICING. White 1 egg Lemon juice Powdered sugar, 1 cup W^ater