Miss Parloa's kitchen companion

deep tin plates. Pour the remainder into a small cakepan. Bake the part in the plates for twenty minutes, and that in the pan for twenty-five. The two round plates are for the pies, and the sheet of cake may be used in the basket. It improves if kept a day or two. Split the round cakes, and fill with the prepared cream. To Make the Cream. — Put three gills of milk into the double-boiler, and place on the fire. Beat together in a bowl three table-spoonfuls of flour, two-thirds of a cupful of sugar, one large egg, and half a salt-spoonful of salt. When this is light and smooth, stir it into the boiling milk. Beat well for two minutes ; cover the boiler, and cook the cream for fifteen minutes, stirring frequently. Season with half a teaspoonful of vanilla or lemon extract. Cool and use. This cream is more delicate if one table-spoonful of flour be omitted and two eggs be used. Chocolate Cream Pie. This is made in three parts, — first the cake, then the cream, and finally the icing. To Make the Cake. — Beat half a cupful of butter to a cream, and gradually beat into it one cupful of powdered sugar. Beat two eggs till light, and then beat them into the sugar and butter. Add half a cupful of milk and two level cupfuls of sifted flour, with which has been mixed a teaspoonful and a half of baking-powder. Beat this mixture quickly and vigorously, and pour into four deep tin plates that have been well buttered. Spread the batter evenly in the plates, and bake in a moderate oven for a quarter of an hour. Carefully remove the cakes from the tins, and put them on earthen plates. To Make the Cream. — Beat together the yolks of two eggs, one table-spoonful of flour, and two table-spoonfuls of sugar. Put a cupful of milk into a double-boiler, and when it boils, add the beaten mixture and half a saltspoonful of salt. Stir constantly until the mixture becomes smooth; then cover, and cook for fifteen minutes, stirring frequently. On taking from the fire add half a teaspoonful of vanilla extract. To Make Chocolate Icing. — Mix six table-spoonfuls of grated chocolate and half a cupful of powdered sugar. Beat to a stiff, dry froth the whites of those two eggs whose yolks were used in making the cream, and gradually beat into them a cupful of powdered sugar and a teaspoonful of vanilla extract. Put the mixture of chocolate and sugar into a small frying-pan, and add two table-spoonfuls of water. Stir over a hot fire until smooth and glossy. Beat this cooked mixture into the mixture of egg whites and sugar. Spread two of the cakes with the cooked cream, and spread a thin layer of chocolate icing over the cream. Place the other two cakes on top of the first two, and spread the remainder of the icing over them. Let the pies stand for at least two hours before serving. * Washington Pie. For two pies make the cake the same as for orange cream pies. When the cakes are cold, place one on a plate, spread a thin layer of raspberry or strawberry jam on it ; put a second cake on top of this, and spread jam on it ; place a third cake on the other two, and sprinkle with powdered sugar. Treat the other three cakes in the same manner. Any cup cake, plain or rich, may be used for Washington pies ; and any fruit jam may be substituted for strawberry or raspberry. Potato Pie.