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Coffee Pastry Cream

1 pint of clear, ver strong coffee. 1 pint of cream. Use these instead of the quart of milk, and make according to directions for common pastry-cream.

On board ships and steamers where milk for cooking purposes can seldom be obtained, all the pastry-creams are made nearly as good with water. An ounce of butter extra is then needed.

The reader perceives that as cream fillings a variety of dissimilar compounds here come together. They are alike, however, in being each one adapted for several uses, for spreading on toast, cakes, filling tarts, tartlets, pies, etc., besides filling cream puffs. In another point they are all alike, and one being learned the rest become the easier for it. They all have to be stirred over the fire till thickened--that one touch of cookery makes the whole lot kin. Five different English cook books contain directions for making the simple base of several conserves, to follow here presently, that is what is called there transparent pudding, and on this side is pretty well known as transparent pie. Only two of the five give the essential point of cooking the mixture over the fire before the pies are filled with it, and one of these copies verbatim from the older one, except the change of a single word. One says stir till like buttered eggs, the other says till like batter. The consequence of it is that the mixture put into the pies raw will rise and look fine, but when done will go down and become like wax; whereas if previously cooked it remains light and delicious.