Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-24

gradually stir In two cups of good rich
milk, keeping the batter perfectly smooth.
The batter must not be too thin. Beat until
1t Is full of air bubbles. then turn at once
into kissing hot gem irons and bake quickly
in. hot oven.
Graham Rolls.
Sift three cups of graham flour into.
bowl and mix into this cup of very cold
cream or rich milk. The dough must be
mixed as smooth as possible; when all the
wetting is in knead the dough until per-
fectly smooth and elastic, then divide into
two parts; roll each out into long roll
about an inch thick; cut this off in two
inch lengths, lay them on tins far enough
apart not to touch, pick them with a fork
and bake at once unless you stand them
on ice. From thirty to forty minutes will
be required for baking.
Cream Puffs.
Put half a pint of water in a saucepan
with four ounces of sweet fresh butter,
little lemon peel shaved thin, two ounces
of sugar and a salt-spoon of salt AS soon
as the water begins to boil, throw in four
ounces of flour (do not sft it IND and at
once begin to stir rapidly with a wooden
spoon or paddle held in the RICH hand while
you hold the saucepan firmly with the left
hand; continue to stir until a smooth,
few minutes. Then take from the fire. and
as soon Is cool enough not to scald the
eggs, break in the first one and beat until
1t is smoothly mixed in the batter; then
add two more and beat them in thoroughly
and continue as rapidly as possible until
eight have been added, unless you find
that the batter is getting too thin, then do
not add all the eggs the recipe calls for.
The batter must be stiff enough to keep it's
shape without spreading much when put
in the pans and the eggs should all be add
ed before the batter gets cold. After the
eggs are in continue to beat the batter
until it is clear and smooth. When ready
to bake, first butter the pans WELL then
dust with flour, shaking off all that will not
adhere. Drop the batter with a spoon
use pastry bag and tube, leaving some
space between each one. If you wish
rich brown color, brush each puff with
beaten egg, but this will not be necessary
if you have a good oven. Let the puffs
bake until they are perfectly light to the
touch when handled; if they are taken
from the oven too soon they will soon
shrink and droop: they should be done in
twenty-five minutes. AS soon as they are
cold, but before they lose their crispness,
they should be filled with either the regu-
lar cream puff filling or whipped cream. To
do this cut slit at side with a sharp
knife press the puff open slightly and put
the filling in with a spoon. This same bat
ter can be used for ecfairs, Spanish puffs,
etc.
Cream Puff Filling.
Put pint of milk in double boiler and
put on to scald. Put two tablespoonfuls of
cornstarch in bowl with a cup of sugar
and three eggs and beat until light. Pour
the hot milk over this mixture and stir I'M
til well mixed, then turn back into the
boiler and stir and cook until the mixture
thckens, then remove from the fire and
when slightly cool add a teaspoonful of
vanilla.
In making the puff batter some leave out
the lemon peel and sugar and only six
eggs, but the number of eggs can be deter
mined by the quality of the batter leaving
out one two adding as is necessary.
The batter must have a thorough beating in
any case. Homemade cream puffs are
very much better than those usually OBJ
tanned a the bakeries.