Frangipan
The kind commonly used by bakers for filling cream puffs, etc. 1 quart of milk. 8 ounces of white sugar. 4 ounces of flour. 5 eggs. Pinch of salt. 1 ounce of butter. 1 tablespoonful of extract of lemon. Set the milk and butter on to boil. Mix the flour and sugar together while dry, very thoroughly, then sprinkle them in the milk rapidly and keep beating till it is well up to the boiling point again. It is worthless if in the least scorched. Move it to the side of the range and stir in the five eggs, cover and let simmer slowly for twenty minutes, or till well cooked. Flavor after cooling.
EXTRA TOUCHES.--Three ounces of fresh butter lightly browned in a frying pan over the fire and then added to the pastry-cream, gives it richness, and flavor of nuts. Almond macaroons may be broken into the milk when first put on to boil.
Thick whipped cream can be lightly stirred into the pastry-cream when the articles to be filled are for immediate use.
When the pastry-cream is for cream pie, or tourte de frangipane; or for fauchonettes, which are small, deep tarts nearly filled with it and meringued on top like lemon pies; or for cream cake, the difference required is only to use 8 yolks instead of the 5 whole eggs, and make the cream as usual. The juice of a lemon may be added for pies. The whites of the eggs make the meringue.