Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-01-21

Cream Puffs
I cup Rex Flour; 1 cup boiling water
y cup butter; 4 eggs.
Heat the butter and water together In
q small saucepan to the boiling point. Add
the flour all at once and beat thoroughly.
Cook about three minutes stirring con
stantly. When cooked the dough will form
a stiff ball in pan. Remove from fire. Add
eggs one at a time unbeaten, being sure
to beat carefully after each egg Is added.
Bake on cooky tin, using hot oven (400 F.)
for first 10 minutes, reducing heat to 350
degrees or moderate oven for 80 minutes,
Greasy Doughnuts-I seem to have
trouble in making doughnuts. Perhaps my
dough Is too soft because 1t seems to soak
grease.-Mrs. ID. \. s.
! 1t may be your dough Is too soft. but
there are other reasons too why doughnuts
may absorb fat. First of all in the proper
tons of the recipe IL there Is too much
sugar or If there is TOO much shortening,
the ~doughnuts will be greasy. Another
reason is In the frying. If the fat Is not
hot enough, the d%oughnuts will be greasy.
! would suggest II you do very much deep
fat frying, tnat you use n fat thermometer,
but If you make doughnuts just occasion
ally, you can test the fat with a small
piece of the d%oughnut dough. Drop 1t in
the hot fat and IL it comes up at once, 1t
indicates the fat is hot enough. The bread
cube test is the one that is spoken of In
cook books and that Is If a cube of bread
dropped into the fat browns In one minute.
the fat is right for doughnuts. However, |
have several very good recipes for dough-
nuts which l will be glad to send you If
you do not have a good one.
How much whole wheat FIN making
whole wheat bread, what amount Of whole
wheat shall | use Mrs. f. X.
In almost any bread recipe Of either
yeast or baking powder you will find you
may substitute half of the white flour
called for with whole wheat or graham.
However, If you use more than that, 1t
May be necessary to be a little more liberal
since the dark flours swell a good deal and
1t may be- necessary to Increase the lumber
OF eggs to bind the coarser mixture to-
gether. Following Is a good whole wheat
bread recipe and I will be glad to send
you others If you will let me know what
you wish.
Rex Whole Wheat Bread
~ cups milk or water; tbsp. shorten
Ling; / tbsp. sugar; ! tsp. salt; III cups
Rex Flour; 2 cups Rex Whole Wheat
Flour; u cup molasses, II desired, although
not essential. II molasses is used, add an
additional Y cup of Rex Whole Wheat
Flour; / cake compressed yeast.
Dissolve yeast in the liquid, Add
shortening, molasses, sugar, salt. whole
wheat flour and white flour. Mix thorough
ly. Knead until smooth. Let stand In warm
place until double In bulk, 2 hours. Shape
into loaf. Fill a creased pan about halt
full and let rise to top Of pan. Bake one
hour. Moderately hot oven, 400 #. One large
or two small loaves.
Soggy Pie Crust-Why is the bottom OF
my pie crust always soggy Mrs. j. j. X
The crust will not soak II the oven is
very hot, about $50 degrees, when the pie
Is put in. If 1t Is Just a shell, 1t can be
baked the whole time In the hot oven. II
II has a filling, have the oven hot at first
until the crust is slightly Drowned, and
then just a moderate oven so that the
filling can bake slowly.
To brush the under crust with egg white
helps, or to partially bake 1t before the
filling is put In. In fruit pies a couple OF
tablespoons Of flour mixed with sugar and
put In the bottom of the pie, will thicken
the Juice, 80 that 1t will not soak into the
lower crust.