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Show Cream Puffs have Variety of Uses Dessert cream puffs have inspired in-spired many a new dish. In miniature minia-ture form they are the basis of clever appetizers or in extra-large size filled with creamed meat they become a main course serving. Cream puffs, contrary to popular popu-lar belief, are simply made. According Ac-cording to Reba Staggs, home economists, the important point to remember is that they require thorough mixing. Add the unbeaten un-beaten eggs, one at a time, to the flour, lard and water mixture and stir vigorously. For hors d'oeuvre tray puffs, drop half teaspoonfuls of the batter bat-ter onto a greased cooky sheet. When baked and cooled, cut with a sharp knife and fill with a tiny portion of creamed veal or a creamed ready-to-serve meat. As for the main course, let this be the occasion to use cubes of meat left from a roast. For more color, add peas or cubed vegetables to the creamed mixture. mix-ture. If serving creamed veal, add slivered almonds for a wonderful won-derful flavor combination. Cream puffs filled with whipped cream or with a custard sauce are not the only dessert you can produce with these puffs. Fill the big dessert puffs with vanilla ice cream, top with fudge or strawberry straw-berry sauoe. And for still more of a change, form the batter in a rectangular shape to . produce eclairs. Fill with custard sauce, then lightly frost with chocolate icing. |