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Show Today's Selected ' Recipes ... --'i CREAM PUFFS V2 cup lard 1 teaspoon salt 1 cup boiling water 1 cup sifted enriched flour 4 eggs .lie Add lard to salted bring to a boil. Add flour all at once and stir vigorously until s ' P' ball forms in center of pan. Cool !lE Add unbeaten eggs, one at a time beating after each addition untii mixture is smooth. Mixture should 3 be very stiff. Shape on greased ! cookie sheet by dropipng from a 'i spoon or using pastry bag and !r; tube. Bake 15 minutes in hot oven -(450 degrees F.) Reduce temper- -1 ature to moderate (350 degrees F) 101 and continue baking for 30 rain- ;Co: utes or until done. If in doubt, remove one from oven to test! Cool; cut off tops of puffs and ' fill with a cream filling, ice cream ' or whipped cream. Replace tops ,' and serve immediately. Yield: 10 large puffs. BARBECUED LAMB RELETS Lvia 3-lbs. lamb riblets ist Salt to season in Pepper to season 3 to 4 tablespoons lard or drippings - 1 medium onion, shopped 2 tablespoons vinegar ;iS 2 tablespoons brown sugar M cup lemon juice 1 cup catsup 3 tablespoons Worcestershire i sauce I 1 cup water . i 1 teaspoon salt ni i teaspoon red pepper J Brown the lamb riblets on all i W V sides in lard or drippings. Season with salt and pepper. Add chopped ' f onions and brown lightly. Mix re- I maining ingredients end pour over & lamb riblets. Cover and simmer 1 on top of the range or cook in J a slow oven (300 degrees F.) for f 1 hours or until tender. 6 serv-ings. serv-ings. fj( |