Margaret Brown's French Cookery Book

oven 1-1/2 hours. No. 113. CREAM CAKES. Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, 1-1/2 pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2 teaspoonfuls of the extract of vanilla; set the water on the fire in a stewpan with the butter; as soon as it boils stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of the pan when removed from the fire, and beat in the eggs one at a time; place this batter into a pointed canvas bag having a nozzle at the small end; press out the batter in the shape of fingers on a greased baking tin a little distance apart; bake in a steady brick oven 20 minutes; when cold cut the sides and fill with pastry cream. No. 114. PASTRY CREAM. Bring the milk to a boil with the sugar; add the starch dissolved in a little water; as soon as it reboils take from the fire; beat in the egg yolks; return to the fire 2 minutes to set the eggs; add the extract and butter; when cold use it. No. 115. CHOCOLATE CREAM. Set on the fire 1 gill of water, 1-1/2 cupfuls sugar, 1/2 cup of grated chocolate, in a small saucepan; boil till it gets thick and looks velvety; then take off the fire, and add the whites of 2 eggs, without beating: use it hot, covering the top and sides of the cake. As it cools it grows firm. No. 116. SPONGE CAKE, No. 2. Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful extract of lemon. Beat the eggs and sugar together 5 minutes; add the flour, sifted, with the salt and powder, the water and extract; bake in a shallow square cake-pan, in a quick, steady oven, 35 minutes; when removed from the oven, ice it with clear icing, made of 1 cupful sugar,