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New York Cream Cakes

Two and one-half coffee-cups water, two coffee-cups flour, one coffee-cup butter, five eggs; boil the butter and water together, stir in the flour while boiling, after it is cool add the eggs well beaten; put a large spoonful in muffin rings and bake twenty minutes in a hot oven. The cream for them is made in this way. Put over the fire one cup milk, a tea-cup sugar, one egg mixed with three teaspoons corn starch and one tablespoon of butter. When cool add vanilla to taste, boil a few moments only; open the cakes on one side a little and fill with this cream. Vanilla must not be put in until taken from the fire and cooled.