2. Add gradually 3^ c. sugar; continue beating until
mixture holds its shape.
3. Sift remaining sugar and cornstarch over top and
fold in lightly.
4. Add cocoanut.
5. Place in top of double boiler; cook over gently boiling
water until a crust forms at bottom and sides of pan; fold
over once or twice during the cooking.
6. Remove from heat, add flavoring.
7. Drop from a teaspoon on buttered baking sheet.
8. Bake in a slow oven, 20 to 30 mins., until lightly
browned. Temperature— 250° to 300°F.
VARIATIONS.
CHOCOLATE MACAROONS.
1. Omit the cornstarch, add 2 oz. chocolate.
2. Melt the chocolate over hot water.
3. Add chocolate while the macaroon mixture is cooking.
DATE AND NUT MACAROONS.
1. Omit cocoanut and 3^ tb. cornstarch, add
% c. chopped walnuts.
^ 0. chopped dates.
230
CANADIAN COOK BOOK
CORNFLAKE MACAROONS.
1. Omit cocoanut and cornstarch, add
1 c. cornflakes.
1 c. chopped nuts.
DOUGHNUTS.
1 tb. butter.
}/i c. brown sugar.
72 ^- liJiin^.
2 c. flour.
3 T, baking powder.
3^ T. salt.
% T. cinnamon.
1. Cream butter, add sugar and egg beaten until very
light.
2. Add milk and sifted flour, baking powder and salt.
Mix as little as possible. More flour may be necessary to
make dough stiff enough to be rolled.
. 3. Koll one half of the dough; cut with doughnut cutter.
4. Fry in deep fat which, when tested, browns a cube of
bread in 70 sees. Doughnuts should be turned only once
in cooking.
5. Lift out, drain on unglazed paper, roll in fruit sugar.
Temperature— 355°F.
1. Add butter to boiling water; heat to boiling.
2. Add flour, all at once, stir over the heat until smooth;
cook until mixture leaves the sides of the pan.
3. Chill, add unbeaten eggs, one at a time; stir till
smooth after each egg is added.
4. Chill (the mixture should be stiff enough to hold its
shape).
5. Place in amounts about the size of a walnut, or
force through pastry tube on buttered baking sheet.
CREAM PUFFS.
}/z c. (scant)
2tb.
1 small.
1 c. boiling water.
^ c. butter.
1 c. flour.
3 eggs.
FLOUR MIXTURES
231
6. Bake in moderate oven 30 to 35 mins. They should
feel very light when ready to take from oven.
7. Cool, cut opening in side; fill with whipped cream or
Cream Filling.
Temperature— 400°F reduce to 350F°.
CREAM FILLING.
He.
1 c. milk✪ Oatmeal Cookies.
2 tb.
}/2 c. sugar.
f.g.
M T. salt.
Htb.
2 tb. cornstarch.
2 T.
1 egg.
VsT.
1 T. butter.
4 drops
K T. vanilla.
1. Heat milk.
2. Mix sugar, cornstarch, salt ; add hot milk.
3. Cook over hot water, stirring until thick; cook until
there is no taste of raw starch.
4. Beat egg, add milk mixture; return to double boiler
and cook until egg thickens.
5. Remove from heat, add butter and vanilla.
6. Cool before putting into cream puffs.
CHOCOLATE ECLAIRS.
1. Use cream puff mixture; shape on baking sheet 1"
wide and 3'' long; bake.
2. Fill with whipped cream or Cream Filling.
3. Cover top with chocolate frosting.
DATE MERINGUE.
1 4 whites of eggs.
}4 1 c. fruit sugar.
M c. 14 lb. shelled almonds.
3 tb. 3^ lb. dates.
4 drops ^ T. vanilla.✪ Date Meringue
1. Wash and stone dates; blanch almonds.
2. Put nuts and dates through the food chopper together;
add one-half the sugar.
3. Beat whites of eggs stiff, on platter, using wire beater.
4. Add flavoring and remaining half of sugar, gradually.
232
CANADIAN COOK BOOK
5. Fold in date mixture, very lightly.
Page 70 · 5 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Add gradually 3^ c. sugar; continue beating until mixture holds its shape.
3. Sift remaining sugar and cornstarch over top and fold in lightly.
4. Add cocoanut.
5. Place in top of double boiler; cook over gently boiling water until a crust forms at bottom and sides of pan; fold over once or twice during the cooking.
6. Remove from heat, add flavoring.
7. Drop from a teaspoon on buttered baking sheet.
8. Bake in a slow oven, 20 to 30 mins., until lightly browned. Temperature— 250° to 300°F.
CHOCOLATE MACAROONS.
1. Omit the cornstarch, add 2 oz. chocolate.
2. Melt the chocolate over hot water.
3. Add chocolate while the macaroon mixture is cooking.
DATE AND NUT MACAROONS.
1. Omit cocoanut and 3^ tb. cornstarch, add
% c. chopped walnuts. ^ 0. chopped dates.
CORNFLAKE MACAROONS.
1. Omit cocoanut and cornstarch, add
1 c. cornflakes. 1 c. chopped nuts.
DOUGHNUTS.
1 tb. butter. }/i c. brown sugar.
2 c. flour.
3 T, baking powder. 3^ T. salt.
% T. cinnamon.
1. Cream butter, add sugar and egg beaten until very light.
2. Add milk and sifted flour, baking powder and salt. Mix as little as possible. More flour may be necessary to make dough stiff enough to be rolled.
. 3. Koll one half of the dough; cut with doughnut cutter.
4. Fry in deep fat which, when tested, browns a cube of bread in 70 sees. Doughnuts should be turned only once in cooking.
5. Lift out, drain on unglazed paper, roll in fruit sugar. Temperature— 355°F.
1. Add butter to boiling water; heat to boiling.
2. Add flour, all at once, stir over the heat until smooth; cook until mixture leaves the sides of the pan.
3. Chill, add unbeaten eggs, one at a time; stir till smooth after each egg is added.
4. Chill (the mixture should be stiff enough to hold its shape).
5. Place in amounts about the size of a walnut, or force through pastry tube on buttered baking sheet.
CREAM PUFFS.
}/z c. (scant) 2tb.
1 small.
1 c. boiling water. ^ c. butter. 1 c. flour. 3 eggs.
6. Bake in moderate oven 30 to 35 mins. They should feel very light when ready to take from oven.
7. Cool, cut opening in side; fill with whipped cream or Cream Filling.
Temperature— 400°F reduce to 350F°.
CREAM FILLING.
He.
1 c. milk.
2 tb.
}/2 c. sugar.
f.g.
M T. salt.
Htb.
2 tb. cornstarch.
2 T.
1 egg.
VsT.
1 T. butter.
4 drops
K T. vanilla.
1. Heat milk.
2. Mix sugar, cornstarch, salt ; add hot milk.
3. Cook over hot water, stirring until thick; cook until there is no taste of raw starch.
4. Beat egg, add milk mixture; return to double boiler and cook until egg thickens.
5. Remove from heat, add butter and vanilla.
6. Cool before putting into cream puffs.
CHOCOLATE ECLAIRS.
1. Use cream puff mixture; shape on baking sheet 1" wide and 3'' long; bake.
2. Fill with whipped cream or Cream Filling.
3. Cover top with chocolate frosting.
DATE MERINGUE.
1 4 whites of eggs.
}4 1 c. fruit sugar.
M c. 14 lb. shelled almonds.
3 tb. 3^ lb. dates.
4 drops ^ T. vanilla.
1. Wash and stone dates; blanch almonds.
2. Put nuts and dates through the food chopper together; add one-half the sugar.
3. Beat whites of eggs stiff, on platter, using wire beater.
4. Add flavoring and remaining half of sugar, gradually.
5. Fold in date mixture, very lightly.
Records on this page
Oatmeal CookiesDoughnutsCream PuffsCream FillingDate Meringue