The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1927-06-30

fully difficult and complicated?
Not at all The experienced cook
knows how simple and easy they are
and what a good dessert they make
in the summer There's no tedious cut
ting and rolling necessary as for
cookies and pie crust; there's no sepa-
rating of eggs and complicated mix
ing as for fine cakes. In order to con-
vince you how easy the recipe is to
follow, | think I'll talk it off rather
than stating it in the ordinary recipe
fashion. Here's what and how:
In medium sized saucepan, place
l cup of water and u cup of butter.
Put over the fire and as soon as the
water boils and the butter melts, add
one cup of Rex flour. Stir the mix
ture thoroughly over the fire until
pan in a ball. This will not take much
more than minute. Remove from the
fire and add an egg whole without
beating or separating it beforehand.
Beat the mixture we'll until the egg
is blended. Then add another and
beat, and another and another. In 9TH
er words, add eggs and beat thorough
ly until four eggs have been added.
Drop the mixture by spoonfuls on
a creased baking sheet and bake in a
hot oven, 425 degrees F., for about
40 minutes or until the puffs are
well puffed and dried out.
Won't you agree that that sounds
easy? And it is easy; the four ingre-
dents so simple that you can remem-
Der them without a recipe book.1
cup of water, Z cup butter, cup
Rex flour, and A eggs. The process
after you've done it once is as simple
as the ingredients.
There is one caution, however, which
you must observe. That is, beware of
the real danger of cooking the paste
too long over the fire. When it is
cooked too long the butter separates
; out, and when the puffs are baked
they will be small and the grease
: will ooze out in them. However, there
is remedy-if you see that the
: paste in the saucepan has separated
add little hot water to the over
cooked mixture, stir it, and the grease
will be taken up and a very good
product obtained.
Sometimes, though rarely, the mix
!. ture will not be cooked enough, and
the puffs when baked will have nc
bottoms. The remedy, of course, is to
cook the paste longer.
/ The heat of the oven should also be
{ mentioned. A hot oven is essential
since the only leavening agent is the
steam formed from the moisture. A
J hot oven forms the steam quickly
which blows up the puffs. The eggs
and flour are the binders and hold
the mixture together, while the but
ter gives flavor and tenderness.
, The cream puff mixture is called
by the French choux paste. Choux is
pronounced like shoe. 1t is used for a
variety of pastry desserts. Exactly
this same mixture is used for eclairs
forcing it through a pastry bag onto
a baking sheet in long narrow strips,
then when the eclairs are done, they
are filled with custard and iced with
chocolate frosting.
The cream puff mixture or choux
paste can be used for dumphngs,
dropping it over stew or fruit sauce
as the baking powder dumplings are
cooked 1t is delicious dropped in hot
deep fat and fried, to make tiny little
puffs to roll in powdered sugar and
serve with fruit sauce. So variety
of things can be done with choux
paste aside from making it into the
large cream puffs we are most famil-
lar with.
The large puffs however, are sure
to be favorite Broken little, and
filled with sweetened whipped cream
or custard, or chocolate filling, they
are popular dessert.
At a recent hotel dinner, the
guests were served with dessert
made up of ice cream in cream puff
shells and chocolate sauce poured
} over all. Another good dessert for this
time of the year is Strawberries and
. whipped cream served in cream puff
cases.
: Cream puffs make good shells too
. instead of patty cases or croustades
: in which to serve creamed chicken or
, tuna fish. Chicken salad in cream
puffs is a pleasant luncheon or party
! dish.
must not forget to include pansy
puffs. These are made like the ordin-
airy cream puffs except very much
' smaller, They are not filled, but are
iced with white icing and with a fine
paint brush pansy outlined on the
top of each with vegetable coloring
They are very attractive for teas OF