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Boston Cream Cakes

2 cups of flour. 2.1/2 cups of water. 1 cup of butter. 5 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 as follows:

Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste. Open the cakes and fill them with this cream.--M.H.K.