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Boston Cream Cakes

Put half a pint of water into a saucepan, add four ounces of butter, and bring slowly to the boil; then stir in gradually half a pound of flour, beating well. Let it boil a couple of minutes, then turn out until cool, when the yolks of six eggs should be beaten in, and finally the whites, whisked to a stiff froth. This must be dropped from a dessert-spoon upon sheets of greased paper, laid upon a tin, and placed in a hot oven. When baked, slit each on one side with a sharp knife, and fill with cornflour blancmange, made in the usual way, but with extra sugar. A little vanilla flavouring is a great improvement. These should be used while quite fresh.