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Boston
Cream Pie
| ½ cup shortening
1 cup sugar 2 eggs 1¾ cups cake flour 2 teaspoons baking powder 2 teaspoon salt ½ cup milk 1 teaspoon vanilla extract Cream shortening until it is thick and creamy. Add sugar gradually, continuing to cream mixture. Beat eggs thoroughly and add. Beat well. Sift flour and measure. Sift dry ingredients together and add alternately with milk to shortening and egg mixture. Add vanilla extract. Pour into 2 greased and floured layer pans, 8 inches in diameter. Bake in a moderate oven (3'75° F.) 25-30 minutes. Cool. Put layers together with chocolate cream filling. Sprinkle top liberally with confectioners’ sugar. CHOCOLATE CREAM FILLING: Combine 4 tablespoons
flour, 1/3 cup sugar and a few grains salt. Scald 1 cup milk and add. Add
1 square unsweetened chocolate which has been melted. Cook over hot water,
15 minutes, stirring constantly until thick, then occasionally. Beat 1
egg. Add to hot mixture slowly. Cook 3 minutes longer. Cool. Add vanilla
extract.
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