This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 tablespoonful of butter 1 cup of sugar
1/2 cup of milk 2 cups of flour 1 tablespoonful of ginger
1 teaspoonful of cinnamon
Beat the egg, sugar, and butter together until light, then add the milk, ginger, cinnamon, flour, and a half-teaspoon-fill of baking-powder; beat thoroughly until smooth. Line two Washington pie plates with plain paste, put the mixture into them, and bake in a moderately quick oven for thirty minutes. When done, ice with a clear icing, and stand away to cool.
A vol-au-vent is very difficult to make, even by the most experienced cook, and cannot be made perfectly without first taking a lesson. For those who wish to try it, the following recipe is given: -
Make puff paste as directed, and stand it on the ice over night. The next morning, roll it out an inch in thickness; turn a basin the shape of the dish in which you wish to serve the vol-au-vent upside down on the paste, and with a sharp knife cut around the basin; remove the basin, and place another basin of a smaller size and same shape on the paste; Now cut around this basin only halfway through the paste, leaving about an inch and a half around the edge; now brush the vol-au-vent all over the top with a beaten egg, being very careful not to touch the sides. Put it on a tin or iron sheet, stand again on the ice until very cold; then put it into a very hot oven to bake for thirty-five minutes. Be careful not to scorch, as it burns quickly. When done, carefully remove the piece marked out with a sharp knife, lay it aside for the cover. Scoop out all the unbaked portion from the inside, put the vol-au-vent back in the oven to dry. When ready to serve, if filled with the White Fricassee of Chicken, it is then Vol-au-Vent of Chicken. For Vol-au-Vent of Oysters, fill with Creamed Oysters; Lobster, with Creamed Lobster, etc.