_Paste._--One pint of water, half a pound of butter, three-quarters of a
pound of flour, ten eggs.
Boil the water and butter together; stir in the flour while boiling, and
let it cook a moment; when cool, add the eggs, well beaten, with a
tea-spoonful of saleratus and a little salt. Drop with a spoon on
buttered tins, forming little cakes some distance apart. Bake in a quick
oven; they will puff in baking. When done and cold, cut one side large
enough to insert the cream with a spoon. This will make about sixty
cakes.
_Cream._--One cupful of flour, two cupfuls of sugar, four eggs, one
quart of milk.
Beat the eggs and sugar together, then add flour and enough of the milk
to make a smooth and thin paste; pour this into the remainder of the
milk when it is boiling, and stir constantly until it is sufficiently
thickened; flavor with vanilla. Do not use it until it is cold. It is
better to make this, as indeed all custards, in a custard-kettle.
CRULLERS (_Miss Amanda Newton_).
[Illustration: 1]
[Illustration: 2]
[Illustration: 3]
Beat three eggs well with four table-spoonfuls of sugar; add four or
five table-spoonfuls of melted lard, then flour enough to make it not
too stiff. Roll rather thin (one-third of an inch). Cut the cakes into
shapes, and throw them into boiling lard, like doughnuts. They may be
simply shaped, as in Fig. 1. To give them the shape of Fig. 3, first cut
the paste, as in Fig. 2; hold the first line with the thumb and finger
of the left hand, then with the right hand slip the second line under
the first, then the third under the second, and so on until they are all
slipped under; pinch the two ends together, and the cruller will be in
form of Fig. 3.
DOUGHNUTS (_Mrs. Bartlett_).
Ingredients: Two eggs, one cupful of sugar, one cupful of sour milk,
half a tea-spoonful of soda, four table-spoonfuls of melted lard; add
flour, making the dough rather soft.
Fry them in hot lard, and sprinkle pulverized sugar over them while
still hot.