Perth Amboy evening news., 1923-12-05
Sister Mary Tells
How To Make
Shells For uffs

The clever woman who believes
in preparedness should keep puff
shells in her emergency cupboard
during the holiday season.
These shells are used as cases for
desserts, salads or creamed meats.
They can be kept, reheated and
crisped for a week or longer
Creamed shrimps with peas
served in a delicious shell is some
| thing very different from the same
/ mixture creamed on toast. 'Creamed
| chicken. mushrooms and eggs or
sweetbreads are quite as satisfactory
served in puff shells as in patty
J shells. And the puff shells are much
| less trying to make.
This recipe is sufficient for IS av
! erage sized puffs:
One-half cup butter, 1 cup boil
! ing water, l cup flour, 4 eggs.
/ The water should be boiling when
measured Put water in a perfectly
smooth sauce pan and add butter.
| When the boiling point is again
| reached add the flour, which has
| been sifted, all at once. Stir vigor-
ously.
The mixture will soon make stiff
| ball. drawing away from the sides
| of the pan. Remove from the fire
and add the eggs unbeaten one
| ut Il lliIlt IsdtIl tBS SIoulu Dt lilol
| oughly incorporated in the mixture
before another is added. Drop by
spoonfuls onto buttered cookie
sheet or inverted dripping pan. Bake
half an hour in a moderate oven.
DO not look at the puffs for the
first 10 minutes they are IN the oven.
At the end of 10 minutes the heat
should be slightly reduced. If the
dough is allowed to cool before the
eggs are added the shells will be in
layers of flakes. This flakiness is
especially desirable if they are
wanted for a creamed entree.
Care in Baking
Care must be taken in the baking
that the shells are well done. If they
are not thoroughly baked they will
! fall. A safe way to do is to take one
from the oven. If it does not fall
after two or three minutes the rest
may be removed with safety.
Eclairs are made from this same
mixture. The puffs are shaped in
, fingers four or five inches long and
one and one-half inches wide. After
baking they are split and filled with
boiled custard, then frosted with
| chocolate, maple or vanilla.
The puff shells are split in half
! when used for salads or creamed
entrees, each half forming a case.
If used as a dessert the shells can
| be opend at the top of the puff,
! the filling put into the case and the
| top put back. A particularly de-
| ucious concoction is made by filing
a shell with maple mousse, replacing
the top and pouring marshmallow
sauce with English walnuts over the
| whole. No cake is served and the
| dessert is distinctly a surprise.
Rich Filling
Whipped cream, sweetened and
| favored with vanilla make a rich
sauce for filling of ice cream or a
cold-fruited cream of any sort.
This same mixture can also be
used to make tiny cheese puffs to
serve with salad. Add two table
spoons grated cheese to the mixture
before baking and season with salt
and paprika. Drop by the half-tea-
Spoonful, spreading flat, on an oiled
and floured baking sheet. Bake well
| in q moderate oven. Sprinkle with
! grated cheese and melt in a hot
oven before serving.
Tiny puffs are made and filled
with any rich highly seasoned sand
wich filling for the afternoon tea ta-
BILE. Drop from a teaspoon, but dc
not flatten. Bake and remove tops
Fill and replace top.
1t may be more convenient to fill
them by splitting little at one side
These puffs must be very small, not
| more than two bites, or they will
be most unpleasant to eat.
Copyright, 1928 NEA Service. Inc }