Evening star., 1901-05-07
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

Eat and How to Prepare Food.
1t is not multiplicity of recipes that gives
one cook the advantage over those who
have but few at their command, but the
ability to utilize few very good and re-
liable formulas in such manner as to pre-
sent them in variety of forms so dis
similar they are not recognized under diff
ferent names.
We may take. for example, the chou
paste tcream puff paste) croquette mix
lures. BY changing shape filling season.
ings method of cooking, these mixtures
will make ii very different variety of
dishes
Chou Paste.
Put half pint of cold water in a sauce
pan with two ounces of butter Have
ready four ounces of sifted flour. and as
soon the water comes to boil throw
in the -four and begin to stir rapidly. Con-
tinue to stir vigorously until the paste is
perfectly smooth and forms into ball.
leaving the sides of the saucepan clear
Remove from the fire. turn into bowl and
beat for a few minutes. then stand away
to cool. When perfectly cool put into the
mixture four eggs, unbeaten, adding one
at time and beating vigorously after
each one is added. After adding the last
minutes until it is smooth and soft, but
not thin. This can be used at once, or
Kept for several days.
Duchess ConsOmme.
Butter a small square or oblong baking
tin and cover with thin layer of the chou
paste. Bake in quick oven for six or
eight minutes. then dot with forcemeat
laid in small Jumps some distance apart.
so you can cut the paste into twelve blocks
of equal size. each one being covered with
the forcemeat. Put these in the tureen or
soup plates and pour hot consomme over
them and serve.
Hall Fritters.
Add Il tablespoonful of sugar to the water
and butter for the cream puff or chou
paste mixture and when the batter is cold
drop by small spoonfuls into deep, hot fat
and fry q nice brown. These are also
called queen fritters.
Cream PufYs.
When your chou paste is ready to use,
drop it. by the tablespoonful. onto we'll
buttered baking tins. leaving two-inch
space between the puffs. Have an oven
with a stronger heat at bottom than the
top. as the puffs must raise quickly and be
very light before browning on top. Do
not have the oven too hot as the puffs will
scOrch easily. Bake for twenty-five min
utes. or untn they are perfectly light to
the touch You could make an opening al
one side of the pan and fill with the fol-
lowing: Half pint of milk, four eggs, one
tablespoonful Of Cornstarch, four table
spconfuls of sugar and teaspoonful of
vanilla. Heat the milk to Scalding point in
Il double boiler. beat the eggs and sugar
together until light. add the cornstarch.
beat again: pour the hot milk over the
mixture and then return to the double
boiler. Stir and cook until quite thick.
Remove from the fire. Add the vanilla
and stand away to cool before filling the
puffs.
Southern Cream Cakes.
Add Il tablespoonful of sugar and a little
vanilla to the cream puff batter, finish and
bake in same way, using but a teaspoonful
of the mixture for each cake or puff. When
done and cold. fill with whipped cream. or
charlotte russo. and dip the tops into melted
fondant-colored chocolate, strawberry. pis-
tachi0. etc. \
These are nice for chiidren's parties.
Coffee or Chocolate EcIairs.
Put into a saucepan half pint of milk
with two ounces of butter. Set over the
fire and stir with wooden paddle. When
it bols. add a quarter of a pound of -four
that has been sifted before weighing. and
stir rapidly until the paste is smooth and
leaves the side of the saucepan. Remove
from the fire. Add four unbeaten eggs. one
al d time. for cream puffS. Put a small
tube in Il pastry bag. fill bag partially with
the batter and press out in buttered bak-
ing tin three inches i'll length. having one
end larger than the other. Bake same
cream puffs. When cold open the eclairs al
the side and fill with cream.
Cream for EcIairs.
Put two tablespoonfuls of -four in bowl
and rub to a smooth paste with a little
milk. Then stir into this a pint of scalded
milk Beat three eggs light with six ounces
of sugar. Add the milk and -four to this,
return to the fire and cook five minutes.
Add teaspoonful of butter and quarter OF
a teaspoonfuI of salt When cool flavor
with vanilla. lemon or almond.
Icing for EcIairs.
Put TWO cupfuls of granulated sugar IN a
saucepan with one cupful of water, stir
until the sugar dissolves: then boil until
a soft ball can be formed by dropping the
svrup into cold water. Turn out on an oiled
nlatter or marble slab. Let il cool about
ten minutes. Put an ounce of coffee In
saucepan with d Cupfui Of cold water ana
boil until reduced to about two tablespoon
fuls Strain through cloth. and let cool
Work the syrup with an oiled wooden pad
die or spoon rapidly as possible, until II
begins to WhiteE. Add coffee essence
little at q time. mixing in rapidly until the
fOndaut gets stiff. Roll the fondant up
quickly and put on a plate, cover with
damp cloth and SET in cool place for nan
an hour Wheu ready to use place the
f1udant in a saucepan over hot water, ana
stir slowly until lukewarm. adding, in the
meantime. a few drops of cold water. DIP
the eclairs into this, one at a time. cover
ing the top with the icing. Melted choco-
late may he used in the fondant instead OF
the coffee extract.
Almond Chou Cakes.
I-sethe formula for cream pufs or cellars
adding a good pinch of ground mace and
grated riud Of a lemon. Drop the batter on
the buttered tins by large teaspoontuls.
sprinkle thickIy with chopped almonds ana
crushed loaf or coarse granulated sugar.
Brush with beaten egg and bake in a good
oven until crisp When cold I'LL with straw
berries raspberry or apricot jam.
Chicken Outlets Baked.
Take a chicken Weighing three pounds.
prepare ii as for roasting. put 1t into a
saucepan cover with boiling water. Add
an onion. a few cloves, a few sprigs of
narsley and thyme. and cook until the meat
is tender. Then remove the skin, gristle
fat and bones. Return the skin and bones
| To- the liquor in the saucepan. Chop the
meat very fine. Season well with salt ana
uepuer, add little onion juice, grated nut
| meg and minced parsley.
| For each pint of meat make a sauce OF
Il