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Boston. Cream Cakes.
Water, 21/2 cups; flour, 2 cups; butter, 1 cup; 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 muffin rings, and bake 20 minutes in a hot oven.
The cream for 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.
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