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Cake

Mrs. Upham.

Cream filled cakes: These delicious cakes are very easily made if care is taken to have the water boiling. Measure out one-half pint and put in a small kettle; immediately after it comes to a boil again put in twothirds of a cup of butter and one and a-half cups of flour; stir briskly for a moment, leaving it over the fire; remove this mixture and place in a dish where it will get entirely cold; beat five large fresh eggs very thoroughly, then stir in your cold mixture a spoonful at a time ; stir in all until smooth and free from lumps ; ; drop them upon a greased dripping pan in small pearshaped cakes; bake half an hour in a real hot oven; don't be afraid they will burn unless you see them doing SO.

When done they will be hollow inside, of a bright brown colour; if not done well they will flatten. The oven must be hot when you put them in, and if kept so success is sure.

Filling of cream; Put a little more than one pint of milk in a pail and set in boiling water; beat two eggs, two-thirds cup of corn starch, one full cup sugar, onehalf teaspoonful salt, and some vanilla, mix thoroughly together; add a full half cup of milk, and stir all into your boiling milk; it should be very thick; cut open your cakes nearthe bottom and fill very full of cream; be sure the cream is cold.