Cream Filling

Ingredients

• 1/2 cup sugar
• 2 cups scalded milk
• 1/8 t. salt
• 5 T. flour
• 2 eggs
• 1/4 t. lemon extract

Method

1. 1

   Mix dry ingredients; add egg slightly beaten.

2. 2

   Pour on scalded milk.

3. 3

   Cook for 5 minutes.

4. 4

   Stir till thick; cool and flavor.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 85. The excerpt below is the record exactly as published.

1/2 t. salt 2 t. soda Steam 2 hours. Serve with hard sauce. DATE PUDDING. 1 C. suet or butter 1/0 t. salt 1 C. sugar 1 T. cinnamon 1 C. milk 2 T. baking powder 1 lb. dates 3 C. flour 2 eggs Sift dry ingredients, stone dates, cut in small pieces, roll in flour, add egg yolks beaten light, fruit, milk, ami egg whites beaten stiff fold in last. Steam 3 hours. SALLY LUNN. 1 cup scalded milk 3 eggs 2 T. butter 14 cup lukewarm water 2 T. sugar % yeast-cake 1/2 t. salt Flour Scald milk. Dissolve yeast-cake in cup warm water. Pour milk over butter and salt. When lukewarm, add yeast and flour to make a stiff batter. Let rise till light. Beat eggs well. Whip into batter, pour into buttered gem-pans. Let rise again. Bake. LABORATORY COOK BOOK. 163 SNOW PUDDING. Make a lemon jelly. Place in bowl of ice. When it begins to thicken, beat with Dover egg-beater until it becomes white and a mass of froth. Turn into mould to harden. Serve with boiled custard or any preserve or compote of fruit. CARAMEL CUSTAED. 2 cups scalded milk % t. vanilla 2 eggs slightly beaten 3-8 cup sugar 14 t. salt Melt sugar till water is evaporated. Add milk gradually, eggs slightly beaten, add salt and vanilla. Bake as custard in buttered mould. COTTAGE PUDDING. % cup butter 214 cups flour 2-3 cup sugar 4 t. baking powder 1 egg V2 t. salt 1 cup milk Cream butter, add sugar gradually, egg well beaten; sift baking powder with flour and salt and add alternately with milk. Bake 35 min. Serve with lemon sauce. LEMON SAUCE. y2 cup sugar 2 T. butter 1 cup boiling water IV2 T. lemon-juice 1 T. cornstarch ■ 1-16 t. salt Mix sugar and cornstarch, add water gradually. Cook 5 min. Add butter and flavoring just before serving. PLUM PUDDING. 3% C. flour 1 t. ground cloves 1 C. seeded raisins 2 t. ground cinnamon 1 C. currants 1 C. molasses (warmed) 1 C. chopped suet 1 C. milk 14 lb. chopped citron 1 t. soda It. salt Mix all dry ingredients except soda. Add milk slowly, sift soda into molasses and add to rest quickly. Put into an oiled melon mould. Steam 4 hours. When done cover with English walnuts, sticking them in about % inch. Pour a glass of brandy over all. Ignite the brandy, place on table while burning. Serve with hard sauce flavored with nutmeg, cinnamon and wine. 164 THE WORCESTER DOMESIC SCIENCE SCHOOL. CREAM PUFFS. y2 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in saucepan. When boiling add flour all at once; stir till smooth. Remove from fire, add unbeaten eggs one at a time. Mix thoroughly. Drop by spoonfuls on buttered sheet iy2 inches apart. Bake 30 min. in moderate oven. Make incision in top large enough to admit filling. CREAM FILLING. % cup sugar 2 cups scalded milk i/8 t. salt 5 T. flour 2 eggs 14 t. lemon extract

Cook this with the app: pantry check, scaling, and the assistant.