The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-08
TABLE AND KITCHEN.


Conducted by Ida Anes Willis, Mar
quette Building. Chicago. to whom all
inquiries should be addressed
All rights reserved by Banning Co.
Chicago
Experienced Cook Needs Few Recipes
It is not multiplicity of receipts that
gives one cook the advantage over those
who have but few at their command.
but the ability to utilize a few very good
and reliable formulas IN such manner
as to present them in a variety Of forms
SO dissimilar they are not recognized
under different names
We may take. for example, the chou
paste (cream puff pastel, or croquette
mixtures BY changing shape, filing,
seasOnings or method of cooking, these
mixtures viii make a very different va
riety Of dishes.
CHOU PASTE
Put half pint of cold water in q
saucepan with two ounces Of butter
Have ready four ounces of sifted flour,
and as soon as the water comes to a boil
throw in the flour and begin to stir
rapidly. Continue to stir vigorously I'M
till the paste is perfectly smooth and
forms into ball leaving the sides of
the saucepan clear. Remove from the
few minutes. then stand away to cool
When perfectly cool put into the mix
ture four eggs, unbeatens adding one at
a time and beating vigorously after each
one is added. After adding the last egg
beat the batter for at least Is minutes
until 1t is smooth and soft, but not thin.
This can be used at once, or kept for
several days
DUCHESS CONsOMNE
Butter a small square or oblong bak-
Ing tin and cover, with thin layer of the
chou paste Bakefin a quick oven for six
or eight minutes then dot with force
meat laid in small Jumps some distance
apart, so you can cut the paste into u
blocks of equal size, each one being COW
cred with the forcemeat- Put these in
the tureen or soup plates and pour hot
consomme over them and serve
BALL FRITTERS.
Add a tablespoonful of sugar to the
water and butter for the cream pun or
chou paste mixture and when the batter
Is cold drop by small spoonfuls into deep,
hot fat and fry nice brown. These
are also called queen fritters-
CREAM PUFFS.
When your chou paste is ready to use.
drop it, by the teaspoonful onto we'll
buttered baking tins. leaving two-inch
space between the puffs Have an oven
with 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 viii scorch easily Bake for 20
minutes, or until they are perfectly light
TO the touch. When cold make an open
ing at one side of each puff and fiji with
the following; Half a pint of milk four
eggs, one tablespoonful Of corn starch,
four tablespoOnfuls Of sugar and a tea
spoonful Of vanilla Heat the milk to
scaiding point in double boiler beat
the eggs and sugar together until light,
add the cornstarch, beat again. pour the
not milk over the mixture and then re-
turn 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 a teaspoonful Of sugar and a lit
tie vanilla to the cream puff batter, finish
and bake in same way, using but a tea
spoonful Of the mixture for each cake or
puff. When done and cold, fill with
whipped cream, or charlotte russo, and