Evening Republican, Volume 18, Number 96, Rensselaer, Jasper County, 22 April 1914 — Cream Cakes. [ARTICLE]

Cream Cakes.

One cup boiling water poured over half cup of butter and while still hot add oiie cup sifted flour. Let cool, then add three unbeaten eggs. Beat ten minutes, then add soda soze of pea. Drop on large baking tin by large spoonfuls. Be sure to leave space between for them to rise and spread a little. This recipe will make 12 nice large puffs or cakes. Cream Filling for Cakes —One pint of milk; dissolve two tablespoons of cornstarch in a little milk and add to the boiling milk. Let. cool for a .few moments, remove from the fire and then put in two well-beaten eggs while the mixture is still hot. Some cook the eggs in the filling, but it is not necessary if the eggs are put into the cream while hot. Fill cakes when cold.