Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-08-06
FOR WOMEN.
A FEW GOOD THINGS DESCRIBED BY
MISS PARLoA
Eciairs-rateau st. Ronore-S Sow to Whip
Cream and to Make Frosting,
Queen Fritters, Etc.
EcIAIRS.

-
when it boils turn in one pint Of pastry
honr. Beat well with the vegetable masher,
and when perfectly smooth and velvety to
the touch remove from the fire. Break
five eggs into howl. When the paste is
nearly cold beat the eggs into it with the
hand. Only small part of the eggs
should be added at q time. When the
mixture is thoroughly beaten ut will take
about twenty minutes), spread on buttered
sheets in oblong pieces about four inches
long and one and one-half wide. These
must be about two inches apart. Bake in
rather quick oven for about twenty FIVE
minutes. As soon as they are done, ice
with either chocolate or vanilla frosting,
When the icing is cold cut the ecairs on
one side and ill them.
CREAM CAKES
Are made in the same way, but without
frosting. AT a season of the year when
the eggs are dark colored, the yolk of one
egg may be taken out and this will pre-
vent the cakes from being too dark. In
baking, if they fall after being taken from
the oven, put them back and they will
come up again.
The filing for cellars and cream cakes is
made of one generous pint of milk, one
cupful of sugar, scant half cupful of -four,
half teaspoonful of salt, two eggs. Let the
milk come to a boil beat the sugar, eggs
and flour together, stir in the boiling milk
and cook twenty minutes, stirring fire.
quently. Flavor to taste.
sATEAU ST. HoNoRE.
Make paste the same as for cellars.
Butter three pie plates. Roll puff or
chopped paste very thin and cover the
plates with it. Cut off the paste about an
inch from the edge all around the plates.
Spread thin layer of the cooked paste
over the puff paste, Put tube, measuring
about half an inch in diameter, in pastry
bag. Turn the remainder OF the paste into
the bag and press 1t through the tube ON to
tse edges OF the plates, where the puff
paste has been cut off. Care must be taken
to have the border of equal thickness all
round the plate. With fork prick holes
in the paste in the center of the plate
Bake half an hour in a modern oven.
When the plates have been put il the
oven, make what paste is left in the bag
into balls about half the size of an Amerl-
can walnut. There will be enough for
three dozen. Drop them into pan that
has been buttered lightly, and bake fifteen
or twenty minutes. While they are bak-
ing, put half cupful of water and half
cupful OF graduated sugar in small
saucepan and boil twenty-five minutes.
When the little balls and the paste in the
plate is done, take the balls ON the point
of a skewer or large needle, dip
them in the syrup, and place them
on the border of the paste 1.-THE
syrup will hold them) about two
inches apart. Do not stir the
syrup, as that win make it grain, and of
course spoil it. A good plan is to pour
part Of the syrup intoa small cup, which
place in hot water. That remaining in the
sauce pan should be kept hot, but IL should
not boil until needed. When ali the balls
have been used, dip four dozen French
candied cherries in the syrup and stick
them between the balls. Reserve about
fifteen cherries, with which to garnish the
center of the cake. Whip one pint and
half of cream to froth. Soak half
package of gelatine in half cupful of milk
for two hours. Pour on this half cupful
of boiling milk. Place the pan of whipped
cream in another of ice.water, and sprinkle
over it two-thirds of cupful of sugar, and
nearly a teaspoonful of vanilla flavor.
Strain the gelatine on this and stir gently
from the bottom until it begins to thicken.
When it will just pour, fill the three plates
with it and set them IN the ice chest for
half an hour. Garnish the top with the
remaining cherries, and serve This is an
excellent dish for desert or party suppers.
The filling is the same as used for Charlotte
russo, excepting that one quart of cream
will be required for the latter, and little
more favoring will be required. The st.
Honore can be made in the morning, if to
be used in the afternoon or evening, but it
ought not to stand over night. Eclairs
and cream-cakes will keep several days.
IN WHIPPING CREAM
1t should be remembered that good cream
will extend to four times its ordinary
volume that is, a quart of unwhipped
cream will make four quarts of whipped
When the cream is very rich, dilute it
little with milk. Be careful, after adding
the gelatine to the cream, to mix well
and stop just as soon as it will pour. In
making the syrup in which to candy the
paste balls and cherries, do not stir it, for
that will cause it to grain, which you do
not want but try it frequently with
piece of stick or fork. and when it be-
comes thready and will cool almost in
stantly in cold water it is then ready for
use.
QUEEN FRITTERS
Are the same as cream cakes, excepting
that they are fried in fat, the same as
fried mullins, and are served without the
filing. 1t takes about fifteen minutes to
fry them sprinkle with powdered sugar.
FRoSTfNG
Is made of the white of one egg, one tea.
cupful of powdered sugar, one tablespoon
full of lemon juice Put the white of the
egg in bowl and add the sugar by de-
grees, beating with spoon. When all
has been added, stir in the lemon juice If
the white of the egg is large it will require
very full cup of sugar, and if small
rather scant cupful. The egg must not be
beaten until the sugar is added. This
gives a smooth tender frosting which will
cover one small sheet of cake. The same
amount of material, prepared with the
whites of the eggs unbeaten, will make
one-third less frosting than it will if the
eggs are beaten to stiff froth before add.
ing the sugar but the icing will be enough
smoother and softer to pay for the extra
quality 1t may be favored with tea.
spoonful of vanilla.
The frosting for chocolate cellars is made
of two squares of scraped chocolate with
five tabiespoonfuls of powdered sugar and
three of boiling water. Stir over the fire
until smooth and glossy dip the tops of
the cellars in this as they come from the
oven. When the chocolate icing is dry cut
open and fill with the cream, which should
be cold.
In making st. Honore be careful to have
the puff paste put smoothly on the plates.
and after the cooked paste is spread ON
prick with fork. In making cake Miss
Parloa allows it to remain in the pans lit
tie while after coming out of the oven
if removed from the pans too soon the cake
is liable to fall.
PASTRY BAG
Is made OF a square piece of strong cotton
cloth with tho aoruarc attached trionuu ar