383 DR. CHASE'S RECIPES. 



Custard for the Cake. — Sweet milk, 1 pt.; 2 eggs; sugar, 1 cup (liff^* 

 brown is best); com starch, 2 table-spoonfuls, beaten with a little mUk; butter, 

 J^ cup. Directions — Put the milk in a tin pan on the stove and let it com& 

 to a boil; then stir in the sugar, then the butter, then the eggs, then the corn 

 starch; it must be stirred rapidly all the time, so as not to burn. Let it boil 

 until it is about as thick as jelly. When cold flavor with lemon extract. Do 

 not make the cake until you make the custard, as the custard must be put on 

 the cakes as soon as they are taken from the oven. — WMte Idly, Wilseymlle, 0. 



Cream Cake. — Sugar, 1 cup; butter, J^ cup; whites of 4 eggs; sweet 

 milk, ^ cup; soda, 1 tea-spoonful; cream of tartar, 2 tea-spoonfuls; flour 9 

 cups. Bake in roimd tins. 



For the Cream. — The yolks of 8 eggs; sweet milk, % P^^-J butter the size 

 of an egg; corn starch, 4 teaspoonfuls; sugar to suit the taste, as for custard. 

 Directions — ^Boil the same as custard, and when a little cool, flavor with 

 lemon, orange, or vanilla, and spread between the layers. 



French Cream Cake.— I will give it in their words: Beat 3 eggs and 1 

 cup of sugar together thoroughly; stir 1 tea-spoonful of baking powder into 

 1% cups of flour (sift the flour in), stirring all the while in one direction. Bake 

 in 2 thin cakes. Split the cakes while hot, and fill in the cream prepared in thg 

 following manner: To 1 pt. of new milk add 2 table-spoonfuls of corn starch, 

 1 beaten egg, and 3^ cup of sugar; stir while cooking, and when hot, put in 

 butter, size of an egg; flavor the cream with lemon, vanilla, or pineapple. The 

 milk for cream must be put in a pail and then heated in a pot of hot water- 

 same as one does blanc mange. 



Boston Cream Cakes. — Water, 23^ cups; flour, 2 cups; butter, 1 cupi 

 and 5 eggs. Boil the butter and water together; stir in the flour while boiling; 

 after it is cool add the eggs well beaten. Put a large spoonful in mufBn ringSj 

 and bake 20 minutes in a hot oven. 



The cream foi* them is made this way: Put over the fire 1 cup of milk, 

 add not quite a cup of sugar; 1 egg, mixed with 3 tea-spoonfuls of corn starch 

 and 1 table-spoonful of butter. When cool add vanilla to the taste; boil a few 

 moments only. Open the cakes and fill them with the cream. They are easily 

 made, and are delicious. 



Snow or Tea Cake.— Mrs. R. H. De La, Brough, Iowa, makes these 

 remarks in introducing this cake recipe. She says: 



" I often make a cake which I think is the nicest tea cake, or for dyspeptic 

 persons (as it is not a rich cake), that I ever saw. One and a half cups of nice 

 white sugar and 1 cup of flour, rubbed well together ; add 1 tea-spoonful of 

 cream tartar, and stir until thoroughly incorporated; whites of 10 eggs (or 1 

 make it very nice when eggs are scarce), beaten to a stiff froth, stirred with the 

 other mixture, just enough to mix evenly; bake in a moderate oven." 



Saratoga Tea Cakes. — To each pound of flour allow a dessert-spoonful 

 of yeast powder, 1 egg, ^ pt. of milk, 2 spoonfuls of melted butter, 2 spoonful/ 

 of sugar. Rub the dry ingredients together, then quickly mix in the milk with 

 the butter, then the beaten egg; cut out into biscuit form, and bake quicklj 

 la buttered pans. 



