The Florida agriculturist., 1906-03-28
Cream PuHs.

easy it is to make these delicious
cream cakes and chocolate eclairs;
indeed. some housewives consider them
purely bakery products. When home
made they are much more delicious
than bakeshOp dainties besides, I'M
less you have implicit confidence in
your baker, anything with a cream
filling is positively dangerous when it
grows stale. The newspapers every
where record day after day stories Of
poisoning from things of the stale
cream cake class. Now, as to how
easily these dainties are made: In one
crlpful of boiling water melt a quarter
of cupful of butter, one teaspOOnrul
of sugar and a dash of salt. Into this
beat one and a quarter cupfuls of pas
| try flour, whipping it with a wire spoon
| till perfectly smooth. When nearly
! cool drop in three eggs whole, one at
the time, still beating with a steady,
long stroke. The batter is now ready
to be made into puffs or eclairs. If
puffs are wanted, drop small round
balls of the batter on tin, which has
been buttered and Toured. If two
| inches of space is allowed between
each it gives them plenty of room to
puff. For eclairs, squeeze the batter
in long narrow fingers through a pas
| try tube, leaving room enough be-
| tween them for swelling. Bake half
| an hour. then put on a wire stand to
cool. Split when cold near the top
of each one and pour in a cream filling,
which may be made after the follow
| ing recipe: Scald a pint of milk and
pour it over the yelks of three we'll
beaten eggs, to which have been added
l fah frrIe Of for. rob,
three-quarters of a cup of sugar and a
dash of salt. Return the mixture to
the double boiler and cook till it
thickens, then add a tablespoonful of
vanilla. Allow the cream to cool be-
fore it is put into the puffs. The eclairs
require a chocolate frosting, and if you
wish, the cream puffs may be made
more delectable by covering them with
a maple frOsting or plain white icing
| favored with vanilla
To make plain vanilla icing for
cream cakes beat slightly the white
of one egg, add to it one cupful of
cOnfectiOner's icing and one tea
spoonful of vanilla. Whip till per-
fectly smooth and pour over the cream
puffs as soon as they are cooled Or
| If you prefer a maple frOSting, melt
half pound of maple sugar i'm four
tablespOOnfuls of water, letting it boil
till it threads, then pour it over the
white of an egg beaten to stiff froth.
Beat till it is thick enough to spread
on the cakes. A delicious chocolate
| icing for the tops of the eclairs may
he made by using the recipe for the
vanilla frosting, adding to it, however,
two tablespOOnfuls of grated chocolate.
three tablespOOnfuls Of thick cream
and half Il teaspOOnful of melted but
| ter
If the making of the cream filling
for puffS or eclairS is too laborious a
task. and if instead bottle Of heavy
cream is on hand, a delicate and quick
ly-made filling may be prepared as
! follows: Whip till quite stiff one cup
full of cream and four tablespOOnfuls
of milk. add to it the white of one egg
beaten to a thick froth half a cupful
of powdered sugar and teaspoonful
of vanilla. Put this filling inside the
/ puffS or eclairs as soon as they have
cooled. The same cream mixture when
dropped into small cases lined with