One cup of butter; one cup of sugar; three eggs; two and one-half cups of flour; one teaspoonful of cream of tartar; one-half tea-spoonful of soda; drop on tins. — Mrs. Miller.
One-fourth pound of butter; one and one-half cups of sugar; four eggs; one cup of water; stir butter into the water, which should be warm; set on the stove and slowly bring to a boil; stir in the dry flour and boil one minute; pour into a dish to cool; stir into the cool paste, first the beaten yolks, then the whites; drop on buttered paper; bake twenty minutes; fill with whipped cream, sweetened and flavored with vanilla; or make a cream with one pint of milk; two tablespoonsful of corn starch; one egg; one-half tablespoonful of butter; vanilla. — Mrs. C. S. Hemingway.
One cup of water; one-half cup of butter; boil together; stir iii one cup of flour, dry, while boiling; stir a few minutes taking care not to let the mixture stick and burn; take from lire to cool; add when cool enough, three unbeaten eggs, and stir until perfectly smooth; drop on buttered tin and bake in rather quick oven; avoid opening oven at first. CREAM FOR INSIDE; one cup of milk; one-half cup of sugar; one egg; three tablespoonsful of flour; beat sugar, eggs and flour together, and stir in boiling milk; flavor with vanilla when cool. — Mrs. Wm. A. Prentiss.
BOSTON CREAM CAKES.
Two and two-thirds cups of butter; three-quarters of a pint of milk; two and three-quarters of a cup of flour; put the milk and butter over the fire until it boils; mix in the flour and make a paste; let it cool a little; beat five eggs, and work them into the dough; use this for the crust, and drop off into the tins with a teaspoon. FOR THE CREAM; one-half pint of milk; nearly two cups of sugar; three eggs; about two-thirds of a cup of flour; beat the eggs; then add the white sugar then the flour; beating it well together; boil the milk, and pour the cream into it. — Mrs. W. R. Kemp.
White of one egg, beaten to a stiff froth; one cup of pulverized sugar; one-half teaspoonful of baking powder; flavor with lemon; butter tins and drop with teaspoon about three inches apart; bake in slow oven, and serve with ice cream and custards; these are very nice. — Mrs. F. D. Heywood.