Sift sugar over the top, and bake
in a quick oven. They are done as soon as brown.
CREAM CAKES.
One pint of boiling water in a saucepan. Melt in it a piece of butter the
size of an egg. Add half a teaspoonful of salt. While still boiling, stir
in one large cup of flour, and cook for three minutes. Take from the fire;
cool ten minutes; then break in, one by one, six eggs, and beat till
smooth. Have muffin-pans buttered, or large baking-sheets. Drop a spoonful
of the mixture on them, allowing room to spread, and bake half an hour in
a quick oven. Cool on a sieve, and, when cool, fill with a cream made as
below.
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 teaspoonful 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.
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