The complete cook book

One-half pint of hot water, two ounces of butter, one cupful of pastry flour and four eggs ; put the butter in a stewpan, melt and pour over it the hot water, and allow to boil, then dump in the flour all at once; stir rapidly and stir until it all cleaves together and until the pan is free from moisture; set on ice to cool; add eggs, one at a time, without beating — just stir them in — ^and after the last egg is added beat until well mixed, then cover and let stand an hour in the kitchen. Now, have a pan well greased with butter, and put a spoonful at a time in it until the pan is filled. Don't allow them to touch, and set in oven until done. Filling for Cream Puffs: One-half pint of milk; set on stove until hot and stir in one tablespoonful of cornstarch; beat three eggs with three tablespoonfuls of sugar, and stir in the milk. Let it thicken and then fill the puffs. EAGLETS. Cream puff paste may be dropped through a pastry bag in hot lard and fried into eaglets. When done dip them in powdered sugar and a little cinnamon. GRANDMOTHER'S CHARLOTTE RUSSE— DELICIOUS. Yolks of six eggs, twelve rounded tablespoonfuls of powdered sugar, one-half box of Cox gelatine, one pint of sweet milk, one pint of cream, three dozen ladyfingers, and one tablespoonful of vanilla. Put the milk in a double boiler or else set the stewpan in a vessel of hot water. Add the gelatine to the milk and when thoroughly dissolved beat the eggs and sugar well together and add them. Let the custard thicken, which will take about fifteen or twenty minutes' cooking. Take it off, and when cool add vanilla. Set this on ice and then take the pint of cream (which must be 232 The Complete Cook Book. set in ice and salt some time before using) beat the cream up very stiff and then beat it into the custard. The more and longer you beat, the better and lighter your charlotte russe. Line a mould with lady-fingers and when through beating custard pour it in and set aside until used. When a success, the charlotte russe will come out whole and can be cut with a knife. BAKED APPLE DUMPLINGS. Make a nice pie crust, raised with yeast, or not, as you desire; divide it into six parts, and roll each part thin ; have ready six good-sized tart apples, pared and cored ; fill up the cores with sugar and butter. Close the dough neatly around the apples, and turn that side down in a deep dish. If they are made with raised dough they should stand one hour; if with unleavened paste, sprinkle some sugar over them, also a little ground cinnamon or other spice, and set them in the oven to bake. Spread a little batter over each of the dumplings as they go to the oven. Put plenty of spices, nutmegs, cinnamon and mace. Throw a little water in the dish, and bake three-quarters of an hour. Wine, or sugar and butter sauce is a great improvement, but it is very good without it. BAKED APPLE ROLL. Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and put bits of butter all over this. Roll it up, place it in a baking pan. Pour in water and put sugar and butter around it, grating over all a nutmeg. Any other kind of fruit can be made into the same kind of roll. BAKED APPLE DUMPLINGS. Sift one pound of flour on the table, make a hollow in the center, laying in it half a pound of butter, mingling it slightly with the flour for five minutes • when done, make another hollow in the center, pour into it half a pint of cold water and two ounces of powdered sugar. Mix all together gradually for five minutea The Complete Cook Book, 233