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Cream Filling (Cups milk cup sugar cup flour)
2 cups milk 3/4 cup sugar 1/2 cup flour 2 eggs, beaten 1/2 teaspoon vanilla 1/4 teaspoon salt Put one and one-half cups of the milk into a double boiler to heat. Beat the eggs, and add to them the sugar, flour, salt, and the remainder of the milk. Beat till smooth, then stir this mixture into the hot milk. Cook till thick, stirring frequently. Add the vanilla. When cold, fill the cakes with it. For chocolate filling, add one-half cup health cocoa, mixing it with the flour, and use one-third cup flour.
For maple filling, use maple sugar.
The puffs may be filled with whipped cream.
Apple or Peach Fritter Fill a bread tin half full of sliced apples or peaches. Sprinkle over them one-half cup sugar and a few grains salt. Put them into the oven to cook. While they are cooking, prepare the following batter: 1/2 cup cream (milk will do, but will not make the crust so tender) 1 egg 1/2 cup sifted bread flour A few grains salt Separate the white from the yolk of the egg. Beat together the cream, salt, egg yolk, and flour, till the batter is smooth, then fold in the stiffly beaten white of the egg. Dip in this batter very thin slices of bread from which the crust has been cut, and lay these slices on top of the hot apples, which should be cooked tender by the time the batter is prepared. Cut and fit the slices so as completely to cover the peaches. If there is any batter left, it may be poured over the slices of bread. Put on the bottom of the oven to bake till the top is nicely browned. Cut into squares, and serve plain or with cream.
A plain flour-thickened pastry cream, thick enough to hold its shape between cake layers or inside cream puffs. The whole success of it lies in cooking the flour out fully.
- Cook it longer than looks necessaryThe mixture will thicken well before the flour has lost its raw taste. Once it thickens, keep it over the hot water two to three minutes more, stirring, until it turns glossy and no longer tastes pasty.
- Double boilerThe double boiler is insurance against scorching and curdled egg, not a rule. A heavy-bottomed saucepan over medium-low heat works and is faster, but then you must stir constantly rather than "frequently."
- "Health cocoa"Evidently plain unsweetened cocoa powder, described in wholesome terms rather than sold as a sweetened drinking-chocolate mix; the precise trade meaning is not certain. Use ordinary unsweetened cocoa; note the recipe also cuts the flour to one-third cup.
- Maple versionThe recipe says only "use maple sugar" and gives no new quantity, so substituting it for the granulated measure is the obvious reading, though maple sugar is less sweet than white and the result will differ. Maple syrup in its place would loosen the filling.
- Salt and vanilla timingThe vanilla goes in after the cooking is finished, which keeps the flavour from being driven off; the recipe does not actually say to take the pan off the heat first. Do not skip the quarter teaspoon of salt; without it the filling tastes flat.
- Cooling"When cold" means thoroughly chilled, not merely tepid. Press plastic wrap or buttered paper directly onto the surface to stop a skin forming, then refrigerate; a warm filling will soak into cake and slide out.
- YieldRoughly two and a half to three cups, enough to fill a two-layer cake or a batch of cream puffs.
- KeepingAn egg-and-milk custard of this kind should be refrigerated and used within two days. It does not freeze; the starch weeps on thawing.