Bake in deep layer cake
tin in moderate oven about 35 minutes. When cool, split and put
between layers the following cream filling. Sprinkle cake with
powdered sugar.
CREAM FILLING
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract
Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded
milk; add butter; cook in double boiler until thick and smooth,
stirring constantly; add flavoring; cool and put between layers of
cake.
CHOCOLATE BLANC MANGE
4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate or 9 tablespoons cocoa
1 teaspoon vanilla extract
Mix cornstarch, sugar and salt and cocoa if used together with a
little of the cold milk. Put remainder of milk on to scald with
chocolate which has been cut into small pieces. As soon as chocolate
is dissolved, stir in the cornstarch mixture. Cook until thick and
smooth--stirring constantly. Set over hot water and cook about twenty
minutes longer. Add flavoring; pour into mold which has been wet in
cold water. Chill and serve cold with sweetened whipped cream.
FLOATING ISLAND
1 quart milk
4 eggs
4 tablespoons sugar
1/4 teaspoon salt
1/2 cup currant jelly
2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk
gradually, mixing well.
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