1 pint water, 1-1/2 cups butter, 4 cups sifted flour, 8 eggs
Boil the water and butter; stir in the flour slowly while boilmg. Boil 1 minute, and when the dough is cool, add the eggs, which have previously been well-beaten. Drop in shapely tablespoonfuls upon a buttered tin; bake in a quick oven.
Cream for filling
1 cup of flour, 2 cups of sugar, 1 quart of milk, 4 eggs
Heat the milk, and when scalding hot, add the eggs, sugar and flour well beaten together, stirring as the mixture is slowly poured in. Flavor to suit yourself when the custard is cool.
Make an opening in one side of each cake and put in the cream with a spoon, taking care to put in enough. Be sure that the cakes are thoroughly baked, yet not scorched. This will make about 50 cakes; a quarter of the recipe given makes 10 or 12.
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Source publication: Dodge City Times (Dodge City, Kansas)
Publication date: April 06, 1878