The home journal. (Winchester, Tenn.) 1858-188?, 1877-10-11

CHOCOLATE ECLAIRES, This delicious
bit Of French pastry has been considered
q tie beyond the abilities of ordinary
American cooks, but It's make up is not
80 difficult, after all, and the batter, or,
AZ called in French pote a chour, when
made can be turned into such a variety
Of fancy dishes, it is really one of tn
most interesting of desserts to prepare.
Under the special teaching of one OF the
bet Frcnc cooks in the country, we
were initiated into the hitherto wonder
nuI process Of making the batter, the first
part Of the c%claire, and we give the
mathis operand AS plainly as possible. 1t
is necessary to be very particular in
weighing and measuring, Weig four
ounces OF flour, and add a halfa teaspoon.
full Of sugar. Then put two gilIs Of cold
waite in Il saucepan with two ounces OF
butter, and set on the fire, stirring with
a wooden spoon till the butter melts.
Just ~ soon as the water b0ils throw in
four ounces Of sifted -four, stir very fast,
and remove at once from the fire, after
which stir briskly for at least fifteen
minutes. 1t ison the amount and quick.
ness OF the stirring that its brightness
most depends. If it is all right, it will
C cave from the pans and be as smooth as
velvet. When stirred fiv, minutes, after
removing from the fire break in one egg,
stir till smooth, then break in another
and stir, and so on, till four eggs are
used, thus consuming fifteen minutes of
time in stirring. The paste is better to
stand half an hour before using then
atir a little, and put in Il pastry bag
before described in this c%olnmn--with a
No. | tin tube in the end Of il. Force
the paste out upon a well buttered tin,
1t will come out in rope.like shape, and
should be in strips about three inches
long, and lay two inches apart on the
tin, ~ they enlarge miraculously, when
light, az they ought to be. Bake about
fifteen minutes in a quick oven. DO not
open the door il possible, as the fresh air
let in is apt TO cause them to fall, if not
ready to he taken out. When cold, slit
one side about halt through-they will
be found perfectly hoIlow-and fill with
cream and close it.
CREAM.-In a tin saucepan put three
s~pOonluls OF sugar, two OF flour, and four
yolks of eggs, and mix all with u wooden
spoon. Then add very gradually Il pint
Of milk, stirring all the while. Set ON
the fire, mixing well till it becomes quite
thick. When cold fill the c%claires, and
you are ready for the chocolate, of which
take one ounce, and one t%caspoonful OF
water, and put in a saucepan on the fire,
melt slowly and stir in two spoontuls of
sugar. Shortly it will be like Il thick
paste, right to spread on the top OF
the e~claires, but not 10 run down the
sides. Just take each, one by one, and
dip the top only in the chocolate, and it
is more easily and quickly done than by
spreading. The chocolate should be
thinIy put on-only enough to hide en-
tircly the color OF the foundation. This
is Il charming desert but, as will be OBJ
served, one cannot sleep while making it,
and the more stirring it gets all the bet
ter. We forgot to mention that the
cream should be favored with vanilla, or
when three spoonfuls of strong coffee are
added they are called cafe e~claires. In.
deed the cream may be Favored with any
essence, or a nice Jelly may be used in
place of the cream and the coating Of
chocolate the same. We have known of
the cream being favored with strong ten.
Any kind of smooth, fine preserved fruit,
in Jam or marmaladc may be substituted
in the place of cream, to make a change
ami variety. Cream cakes are but the
batter, baked in round cakes and the
cream put in, with no icing or chocolate
We wish we could impress on the
of our readers the Importance of
fall over spring for setting all kinds OF
cane and tip.rooted plants, such as red
and black raspberries, %blackbcrrie', cur
rants, gooseberries and grapes; and,
in the fall, we advise early set
t%ing-even by or before the leaf drops
say any time after middle to Goth of this
month to last Of October. The reasons
why we advise early setting is, that most,
if not all kinds OF plants, after being
transplanted, getting the benefit of fall
rains, get well settled in their place to
begin to throw out fine rootlets even this
fall then, as the ground freezes, by
drawing right we the earth or throwing
a shOvelful of litter of any kind-manure,
tan bark, sawdust, inverted sods, hay or
straw-over each hill, they will come out
all right in the spring and begin to grow
as soon as frost is out, scarcely a plant
failing. The start these plants get in
the fall in roofing, with the benefit of
rains, &c, early in the spring (Which
generally prevents early spring setting)
gives them such a start that they make
the growth of those set in the
and consequently yield the fol-
year double the fruit.
A NEW method of preserving fruits u
being practiced in England Pears,
apples and other fuits are reduced to a
paste, which is then pressed into small
cakes and gently dried. When required
for use it is only necessary to pour four
times their weight of boiling water over
them, allow them to soak for twenty
minutes, and then add sugar to suit the
taste. The fine flavor of the ripe fruit is
said to be retained to perfection. The
cost of the prepared product is not
than hat of the original
fruit, differing with the supply and price
of the latter; the keeping qualities are
excellent, so that it may be had at any
time of the year, and bears long sea
voyages without detriment. No peeling
Or coring is required, so there is no
LADY's FINGERs.-Beat with a wooden
spoon four ounces of sugar, four yolks of
eggs, and three ounces of -four. Mix
thnrouvhlv tbap hoat tho white nf four