Filling for Cream Cakes

Ingredients

• One pint of milk
• one cup of sugar
• two eggs
• half a cup of flour
• a piece of butter the size of a walnut
• a teaspoonful of salt
• a teaspoonful of vanilla or lemon

Method

1. 1

   Mix sugar and flour, add beaten eggs, and beat until smooth.

2. 2

   Stir into boiling milk with salt and boil for fifteen minutes.

3. 3

   When cold, add vanilla or lemon.

4. 4

   Make a slit in each cake and fill with the cream.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 115. The excerpt below is the record exactly as published.

Filling for Cream Cakes. One pint of milk, one cup of sugar, two eggs, half a cup of flour, and a piece of butter the size of a walnut. Mix the sugar and flour, add the beaten eggs, and beat all till smooth. Stir into the boiling milk with a tea- spoonful of salt, and boil for fifteen minutes. When cold, add a teaspoonful of vanilla or lemon. Make a slit in each cake, and fill with the cream. Corn-starch may be used instead of flour. This makes a very nice filling for plain cup cake baked on jelly- cake tins. Meringues, or Kisses. Whites of three eggs beaten to a stiff froth ; quarter of a pound of sifted powdered sugar ; a few drops of vanilla. Add the sugar to the whites. Have ready a hard- wood board which fits the oven. Wet the top well with boiling water, and cover it with sheets of letter-paper. Drop the meringue mixture on this in large spoonfuls, and set in a very slow oven. The secret of a good meringue is to dry, not bake ; and they should be in the oven at least half an hour. Take them out when dry. Slip a thin, sharp knife under each 'one, and put two together ; or scoop out the soft part very carefully, and fill with a little jelly or with whipped cream. 232 PASTBY AND PIES. PASTRY AND PIES. In the first place, don't make either, except very semi- occasionally. Pastry, even when good, is so indigestible that children should never have it, and thek elders but seldom. A nice short-cake made as on p. 209, and filled with stewed fruit, or with fresh berries mashed and sweet- ened, is quite as agreeable to eat, and far more wholesome. But, as people will both make and eat pie-crust, the best rules known are given. Butter, being more wholesome than lard, should always be used if it can be afforded. A mixture of lard and butter is next best. Clarified dripping makes a good crust for meat pies, and cream can also be used. For dumplings nothing can be better than a light biscuit-crust, made as on p. 208. It is also good for meat pies. Plain Pie-Crust. One quart of flour ; one even teacup of lard, and one of butter ; one teacup of ice- water or very cold water ; and a teaspooonful of salt. Rub the lard and salt into the flour till it is dry and crumbly. Add the ice-water, and work to a smooth dough. Wash the butter, and have it cold and firm as possible. Divide it in three parts. Roll out the paste, and dot it all over with bits from one part of the butter. Sprinkle with flour, and roll up. Roll out, and repeat till the butter is gone. If the crust can now stand on the ice for half an hour, it will be nicer and more flaky. This amount will make three good-sized pies. Enough for the PASTRY AND PIES. 233 bottom crusts can be taken off after one rolling in of but- ter, thus making the top crust richer. Lard alone will make a tender, but not a flaky, paste. Puff Paste. One pound of flour ; three-quarters of a pound of but- ter ; one teacupful of ice-water ; one teaspoonful of salt

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