Cream Cake Paste

Put into a saucepan half a pint of water, a grain of salt, one ounce of sugar and two ounces of butter; set the saucepan on the fire and when the butter floats, remove the pan from off the range, and incorporate into it a quarter of a pound of fine flour, stir vigorously not to have it the least lumpy, and put it back on to a slow fire to dry until it detaches easily from the bottom, then take it off once more, and mix in a tablespoonful of orange flower-water; four or five minutes later stir in four or five eggs, adding them one at the time; it must now be more consistent than otherwise, and if a little of it should be dropped from the spoon, it must retain its shape and not spread.