Almond Cheese Cakes

Take one-half pound of sweet almonds, blanch and put them in cold water. Take them out and wipe them dry; beat them in a mortar, fine, and quickly drop in a few drops of rose water to prevent oiling; add one and one-half cupfuls of powdered sugar, and the grated rind of one lemon, the yolks of eight eggs. Beat the whole mixture together until it becomes white and frothy; butter small patty-pans, cover with puff paste, and fill them with this mixture; grate sugar over them, and bake in a gentle oven. Serve cold.

Lemon Cheese Cakes

One-fourth pound of butter, yolks of two eggs and white of one, the grated rind and juice of two lemons, one-half pound of loaf sugar. Beat the eggs light, melt the butter, and put it in last. Make and bake like almond cheese cakes.

Boston Cream Cakes

One-half pint of boiling water, two-thirds cup of butter, five eggs, two cupfuls of flour. Boil water and butter together; while boiling, stir in the flour, and boil five minutes; take it off the fire, and when it gets cold, add the eggs, beaten separately, and stir with the hand to a smooth paste. Grease a dripping-pan, and drop a tablespoonful of this mixture for each cake; rub the top of each cake with the white of an egg, beaten to a froth. Bake in a hot oven twenty minutes. They will be hollow inside.

The Cream

One pint of sweet milk, two eggs, one-half cup of sugar, one tablespoonful of cornstarch. Let the cream come to a boil, then stir in the cornstarch and the yolks of the eggs, well beaten; boil two minutes, set off, add the sugar, and the whites, beaten to a stiff froth; flavor with lemon. Cut off the tops of the cakes and fill them with the cream.

Cream Puffs

One cupful of hot water, one-half cup of butter. Boil together, and while boiling, stir in one cupful of flour; let it boil three minutes, set it off the stove and let it get perfectly cold, then stir in three eggs (not beaten). Stir with the hand to a smooth paste, drop a dessertspoonful on a buttered tin. Bake in a hot oven, and when cold fill with the above cream, and sift powdered sugar over them.