Page:The Boston cooking-school cook book (1910).djvu/597

 take one from oven, and if it does not fall, this is sufficient proof that others are cooked.

French Cream Cakes

Fill Cream Cakes with Cream Sauce I.

French Strawberry Cream Cakes

Shape cream cake mixture oblong, making twelves cakes. Split, and fill with Strawberry Cream Filling.

Éclairs

Shape cream cake mixture four and one-half inches long by one inch wide, by forcing through a pastry bag and tube. Bake twenty-five minutes in a moderate oven. Split, and fill with vanilla, coffee, or chocolate cream filling. Frost with Confectioners' Frosting to which is added one-third cup melted Fondant, dipping top of éclairs in frosting while it is hot.

Lemon Queens

1/4 lb. butter 1/2 lb. sugar Grated rind 1 lemon 3/4 tablespoon lemon juice Yolks 4 eggs 5 ozs. flour 1/4 teaspoon salt 1/4 teaspoon soda (scant) Whites 4 eggs

Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins.

Queen Cake

2/3 cup butter 2 cups flour (scant) 1/4 teaspoon soda Whites 6 eggs 1-1/4 cups powdered sugar 1-1/2 teaspoons lemon juice

Cream the butter, add flour gradually, mixed and sifted with soda, then add lemon juice. Beat whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes in a long shallow pan. Cover with Opera Caramel Frosting.