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Show a 1 Mary's Kitchen j a CREAM el Y SHELLS Cream puff shells are easy to make and will keep for several days afler baklng. They may be filled with many kinds of fillings and offer a different dessert des-sert with each filling. Or the may be used Instead of a patty shell for creamed meat or vegeta-hh - This rule for puif shells will maks 12 medium puff PI FF SHJEXIaS One cup boiling water, 1-2 cup but-ter, but-ter, 1 cup flour, 3 eggs. Rut water and butter In a perfectly perfect-ly sufooth sauce pan. Bring to the boiling point When bubblinp rapidly rapid-ly add the flour all at once and stir vigorously over te fire until the mixture mix-ture leaves the sides and bottom of the pan. The flour should be measured "before "be-fore sifting. The cooked mixture should be perfectly smooth and very stiff. Let cool. Add one egg, unbeaten, un-beaten, and beat until the egg Is thoroughly thor-oughly mixed with the dough and the mixture Is smooth. Add the se ond egg and beat, as In the first instance. Add third egg and beat The finished mixture must be very smooth. Each egg must he thorough-ly thorough-ly incorporated In the mixture, before be-fore another egg bo added. Drop from the spoon onto a buttered and floured baking sheet and bake half an hour in a moderate oven. Cool be-foro be-foro splitting to fill. REAM PUFFS WITH CHOOOLATH B LUCE Make an opening in the side of each l.uff and fill with vhrjped cream. The cream should be silently sweetened sweet-ened and flavored with vanilla. Serve on a plate with chocolate sauce poured pour-ed over. To make chocolate sauce, melt two squares of baker's chocolate over hot water. Add one cup granulnted sugar sug-ar and one-third cup boiling water. Idluto one teaspoon corn starch In two tablespoons cream and stir Into hot mixture. Bring to boiling point and remove from fire. Add ope-half teaspoon tea-spoon vanilla and let cool slightly to serve. COOKED CREAM FILLING One cup milk. 1-2 cup sugar. 1 tablespoon ta-blespoon butter, 2 eggs. 1 tablespoon eornstarch. 1-2 tesspoon vanilla. Heat milk in double- boiler to the -raiding point. Beat eggs with cornstarch. corn-starch. Add sugar to hot milk Add butter, and when milk reaches boiling point, atir In egg mixture. Cook until thick. Remove from heal and let cool. Reat in vaniila and fill puffs with mixture. STRAWBEKRT CREAM FILLING One-half cup butter. 1 cup pou dei -ad sugar. 1 egg white. 1 cup fre.-b straw berries. Beat butter to a cream and beat In three-quarters cup sugar. The mixture mix-ture should be as smooth and cream as hard sauce. Beat white of egg till stiff and dry with a whisk. Beat In -emalning sugar. Foil egg mixture into first mixture and add berries slightly crushed. Mix carofully and use as filling for puffs Puff sheila are quite as nice to serve as the main course at a luncheon If filled with creamed meat or fish Remove Re-move the top from the puffs to fill. Fill with creamed chicken and mushrooms, mush-rooms, creamed tuna fish and pimon-toes, pimon-toes, creamed sweetbreads and truffles, truf-fles, creamed crab met' or shrimps. (Copyright. 12. NBA Service) |