Take from the fire; cool ten minutes; then break in, one by one, six eggs, and beat till smooth.

Have muffin-pans buttered, or large baking-sheets.

Drop a spoonful of the mixture on them, allowing room to spread, and bake half an hour in a quick oven.

Cool on a sieve, and, when cool, fill with a cream made as below.
FILLING FOR CREAM CAKES.
One pint of milk, one cup of sugar, two eggs, half a cup of flour, and a piece of butter the size of a walnut.
Mix the sugar and flour, add the beaten eggs, and beat all till smooth.
Stir into the boiling milk with a teaspoonful of salt, and boil for fifteen minutes.

When cold, add a teaspoonful of vanilla or lemon.