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Classic
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page 163
or custard, which must be cold before you introduce it. Put into each cake about
a teaspoonful of the cream. These are delicious. One-half this quantity makes a
large dishful of cakes.
ANOTHER CREAM CAKE WITH CRUST AND CREAM
CRUST.--Three-quarter pint of water, half a pint of butter, three-quarters of a
pound of flour, eight eggs, boil the water and butter together, and while
boiling stir in the flour, take it off and let it cool, then add your eggs
(beaten separately), and a teaspoonful of dry soda. Use about a spoonful of the
crust for each puff; bake on tins for about twenty minutes. When done cut the
crust open and put in the cream.
CREAM.--Two pints of milk, one cup of flour, two cups of sugar, four eggs; while
the milk is boiling add your flour, sugar and eggs (previously well beaten
together), let it cook until it begins to thicken, take it off, and flavor with
rose water.
TIPSY CAKE
Place a sponge cake weighing about a pound in a glass bowl, pour over it half a
pint of sherry and Madeira (mixed). Make a rich custard of six eggs and a quart
of milk, sweeten to taste, flavor and let it cool. Blanch half a pound of
almonds, stick them in the top of the sponge cake and pour over it the custard.
PLAIN TEA CAKES
Half a cup of butter, or a large spoonful of lard, one and a half cups of sugar,
one teacupful of milk, one teaspoonful of soda, seven cupfuls of sifted flour.
Roll thin.
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