The star of Pascagoula. [volume] (Pascagoula, Miss.) 1873-1878, 1877-10-05

CHOCOLATE ECLA1RES.-- I'M delicious
bit of French pastry has been considered
quite beyond the abilities of ordinary
American cooks, but its make up is not
50 difficult, after all, and the batter, or,
as called in French pate 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
best frenc cooks in the country, we
were initiated into the hitherto wonder
full process of making the batter, the first
part of the e%claire, and we give the
'nodus operandi as plainly as possible. 1t
is necessary to be very particular in
weighing and measuring. Weig four
ounces OF -four, and add a halfa teaspoon,
full of sugar. Then put two gills of cold
waite in a saucepan with two ounces of
butter, and set on the fire, stirring with
a wooden spoon till the butter melts.
Just as soon as the water boils throw in
four ounces of sifted -four, stir very fast,
and remove at oncc from the fire, after
which stir briskly for at least fifteen
minutes. 1t is on the amount and quick
ness of the stirring that its brightness
most depends. If it is all right, it will
c.eave from the pans and be as smooth as
velvet. When stirred fv, 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
stir a little, and put in a pastry bag
before described in this column--with a
No. | tin tube in the end of it.. 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, as they enlarge miraculously, when
light, as they ought to be. Bake about
fifteen minutes in a quick oven. DO not
open the door if possible, as the fresh air
let in is apt TO cause them to fall, if not
ready to be taken out. When cold, slit
n side about halt through-they will
be found perfectly hollow-and fill with
cream and close it.
CREAM.-In a tin saucepan put three
spoonfuls of sugar, two OF flour, n toul
yolks of eggs, and mix all with a wooden
spoon. Then add very gradually a pint
of milk, stirring all the while. Set or
the fire, mixing well till it becomes quite
thick. When cold fill the eclaires, and
you are ready for the chocolate, OF which
take one ounce, and n teaspoonful Of
water, and put in a saucepan on the fire,
melt slowly and stir in two spoonfuls OF
sugar. Shortly it will be like a thick
paste, right to spread on the top OF
the e~claires, but not 20 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
thinly put on-only enough to hide en-
tirely the color OF the foundation. This
is a 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 eclaires. 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 lam or marmalade may be substituted
in the place of cream, to make a change
and variety. Cream cakes are but the
batter, baked in round cakes and the
cream put in, with no icing or chocolate
glazing.
We wish we could impress on the
minds 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, b~lackberries, cur
rants, gOoseberries and grapes; and,
setting in the fall, we advise early set
ting-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 we'll settled in their place to
begin to throw out fine rootlets even this
fall; then, as the ground freezes, by
drawing right over 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
double the growth of those set in the
spring, and consequently yield the fol-
lowing veal double the fruit.
A NEW method of preserving fruits y
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 10 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
greater than that 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
veyages without detriment. No peeling
or coriug is required, 50 there is no
waste.
IApY's FINGERs.-Beat with a wooden
spoon tour ounces of sugar, four yolks of
eggs, and three ounces OF flour. Mix
thoroughly then beat the white of four
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