RECEIPTS. 125 



inches long and about an inch in diameter. 

 Lay out these cakes at about two inches 

 apart on the tins, as they swell considera- 

 bly in baking ; bake in a hot oven. When 

 baked and cold make an opening on one 

 side of each cake and fill them with a soft- 

 ish custard, made as follows: Take a 

 quarter of a pound of powdered sugar, 

 two ounces of flour, the yolks of four or five 

 eggs, and one and a quarter pints of milk, 

 and a dessertspoonful of vanilla extract; 

 put the sugar, flour, and yolks into a 

 saucepan, stir them well together, then 

 slowly add and stir in the milk and flavor ; 

 set it upon the fire and stir constantly till 

 it thickens to a smooth custard. Before 

 filling the cakes the tops should be dipped 

 and covered with chocolate icing, made as 

 follows : Melt one or more ounces of choc- 

 olate with half a pint of water in a sauce- 

 pan, and add to it, when melted, three 

 ounces of fine sugar ; stir and boil for three 

 or four minutes, then remove it from the 



