May 30, 1955 Boston Cream Pie, Boston Baked Beans

Boston Cream Pie

4 egg yolks
3 T. cold water
1 c. sugar
1 t. vanilla
1 c. cake flour
1 1/2 t. baking powder
1/2 t. salt
4 egg whites

Beat egg yolks until thick and lemon colored. Add cold water and beat well. Add sugar gradually. Beat until fluffy. Add vanilla. Sift flour with baking powder and salt. Fold into mixture. Beat egg whites until stiff. Fold into the flour mixture. Pour into two 9" layer cake pans that have been lined on the bottom with wax paper. Bake at 350 degrees for 25 to 30 minutes. Remove from oven. Cool slightly. Remove from pan, peel off wax paper. Cool thoroughly. Spread cream filling between layers, top with whipped cream, confectioners sugar or shiny chocolate frosting.

Cream Filling

1/4 c. sugar
2 T. flour
1 T. cornstarch
1/8 t. salt
1 1/2 c. milk
1 egg or 2 egg yolks
1/2 t. vanilla

Mix sugar, flour and salt to a smooth paste with 1/4 c. of the milk. Scald remaining milk and combine with paste. Stir until well blended, then bring to a boil and cook 1/2 minute. Add a little of the hot mixture to the slightly beaten egg, combine the two and stir ntil smooth. Cook 1 to 2 minutes, stirring constantly. Cool, add vanilla. Use between layers of cake.

Shiny Chocolate Frosting

(For Boston Cream Pie, also Cream Puffs)

2 T. butter
2 sq. chocolate
1 c. confectioners sugar
2 T. boiling water

Melt together butter and chocolate. Blend in sugar and water and beat until smooth but not dry.

Note: The above cake recipe for Boston Cream Pie can also be used for a jelly roll. Pour mixture into jelly roll pan 10 1/2 x 15 1/2 lined with wax paper. Bake at 350 degrees 20 to 25 minutes. Remove from oven and immediately turn onto towel which has been dusted with confectioners sugar. Peel off waxed paper and cut off the crusts. Roll up in the towel and place on a rack until cool. Unroll and spread with filling, ice cream, or sherbert; reroll. Wrap in cellophane or aluminum foil and store in freezer if you do not wish to serve immediately.

Boston Baked Beans

2 c. pea beans
1/4 pound salt pork
1 small onion
1 t. salt
1/2 c. molasses
1/2 t. dry mustard
1 T. sugar

Wash beans and discard imperfect ones. Cover with cold water and soak over night. Drain and cover with fresh water. Cook very slowly until skins burst when you take a few on the top of a spoon and blow on them. drain, reserving cooking water. Scald pork. Cut off 1/4 inch of the fat and put in a 2 quart bean pot with the onion. Cut through rind of remaining pork every 1/2 inch making cuts 1 inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Bring reserved water to boiling point, add 1 cup of this water to the salt, molasses, mustard and sugar mixed together. Pour mixture over beans and add enough more water to cover beans. Cover bean pot. Bake 6 to 8 hours at 300 degrees. Add water as needed to keep beans mopist. Uncover the last half hour so that rind will be brown and crisp. serves 6.