Week 5...

Well, we're back. We made something last Monday, but it has taken us a week to get a post going. So, without further ado, we bring you:

WASHINGTON PIE.

This recipe is the same as "Boston Cream Pie" (adding half an ounce of butter), which may be found under the head of PASTRY, PIES AND TARTS. In summer time, it is a good plan to bake the pie the day before wanted; then when cool, wrap around it a paper and place it in the ice box so to have it get very cold; then serve it with a dish of fresh strawberries or raspberries. A delicious dessert.

So there you go, just make a Boston Cream Pie and add butter. So, with even less ado than previously:

BOSTON CREAM PIE.

Cream Part.—Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed after beating well, stir it into the milk just as the milk commences to boil; add an ounce of butter and keep on stirring one way until it thickens; flavor with vanilla or lemon.

Crust Part.—Three eggs beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking powder and two tablespoonfuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold.

The cake part should be flavored the same as the custard.

That's better. Now, we decided that since the cookbook is over 100 years old, we should go the traditional cooking route, and not use our fancy electric mixers and such. We chose instead, where possible, to use the same technology they would have used then.

That's right, child labor.

So we busted out our spoons and bowls and all that, and we got to making our cakes.

Getting ready

The boss says, "Get to it, those eggs aren't going to beat themselves."

Overall, things went really well with this one. Better than normal, in fact. However, my sous chef did get bored while the cakes were cooking and chose not to come back for the custard, except to taste it when it was all mixed. But, things turned out alright, and we got it made.

Baking

All done!

Custardy filling, ready to go. There was about twice as much before "quality control sampling" by the assistant.

Yay!

Wrapped up to cool in the fridge.

Nestle Quik sprinkled on top.

There you have it!

Well, that's about all we have for now. Take it easy, all.