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The 1918 Fanny Farmer Cookbook
Cream Cakes
/2 cup butter
1
1
4
eggs
cup boiling water
cup flour
1
Pour butter and water in saucepan and place on front of range. As soon as boiling−point is
reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and
add
unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs.
Drop by spoonfuls on a buttered sheet, one and one−half inches apart, shaping with handle of
spoon as nearly circular as possible, having mixture slightly piled in centre. Bake thirty
minutes
in a moderate oven. With a sharp knife make a cut in each large enough to admit of Cream
Filling. This recipe makes eighteen small cream cakes. For flavoring cream filling use lemon
extract. If cream cakes are removed from oven before being thoroughly cooked, they will fall.
If
in doubt, take one from oven, and if it does not fall, this is sufficient proof that others are
cooked.
8
8
5
French Cream Cakes
Fill Cream Cakes with Cream Sauce I.
6
French Strawberry Cream Cakes
Shape cream cake mixture oblong, making twelves cakes. Split, and fill with Strawberry
Cream
Filling.
8
7
Éclairs
Shape cream cake mixture four and one−half inches long by one inch wide, by forcing
through a
pastry bag and tube. Bake twenty−five minutes in a moderate oven. Split, and fill with vanilla,
coffee, or chocolate cream filling. Frost with Confectioners’ Frosting to which is added
one−third cup melted Fondant, dipping top of éclairs in frosting while it is hot.
8
8
Lemon Queens
1
1
/4 lb. butter
Yolks 4 eggs
/2 lb. sugar
Chapter XXXI − CAKE
606
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