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page 63
tea-spoons cream tartar in the flour, one tea-spoon soda in the milk; cream the
butter and sugar, add milk gradually, then the whites of eggs together with the
flour, and bake in jelly-tins. To put between layers, take two pounds almonds,
blanch and pound fine in a mortar (or a cloth will do), beat whites and yolks of
two eggs together lightly, add a cup and a half sugar, then the almonds with one
table-spoon vanilla.--Mrs. Harvey Wood.
ALMOND CREAM CAKE.
On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and
a goblet flour through which has been stirred a heaping tea-spoon cream tartar;
stir very gently and do not heat it; bake in jelly-pans.
For cream, take a half pint sweet cream, yolks of three eggs, table-spoon
pulverized sugar, tea-spoon corn starch; dissolve starch smoothly with a little
milk, beat yolks and sugar together with this, boil the cream, and stir these
ingredients in as for any cream-cake filling, only make a little thicker; blanch
and chop fine a half pound almonds and stir into the cream. Put together like
jelly cake while icing is soft, and stick in a half pound of almonds split in
two.--Mrs. Paris Gibson, Minneapolis, Minn.
BOSTON CREAM CAKE.
Pour half pint boiling water over a cup butter, and while hot stir in two cups
flour. When the whole is very smooth and thoroughly scalded, set away to cool.
When cold, break in five eggs, stir until perfectly mixed, then add one-fourth
tea-spoon soda. Butter a pan, drop in the mixture, a table-spoon in a place, and
bake in a quick oven. When the cakes are done they will be hollow, and the top
must be sliced off, the inside filled with cream, and the top replaced.
Cream for Inside.--Pint milk, half cup flour, a cup sugar, and two eggs, stirred
together and heated till of the consistency of cream; flavor with lemon.--Mrs.
Gov. Noyes, Cincinnati.
BOSTON CREAM PUFFS.
Boil one tumbler of water, add to it scant two-thirds cup butter; while boiling
stir in one and a half tumblers flour; when cold add five well-beaten eggs and a
table-spoon cold water; drop a spoonful in a place on well-greased tins one and
a half inches apart, bake fifteen to twenty minutes in a quick oven; when cool
enough to
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