CREAM PUFFS— Mrs. Wm. Lichtenberg. I % cup of butter, 3 eggs, V2 pt. of water, a pinch of salt, flour about % lb.✪ Cream Puffs Boil the butter, water and salt; add the flour quickly; boil until the dough loosens from the saucepan; if it does not do this quickly, add more flour; let the mixture cool; add the yolks amdl the whipped whites of 3 eggs. Drop into boiling lard, the size of an egg; fry till 'brown, and serve with jelly or bake in oven, and fill with whipped cream. CREAM PUFFS— Mrs., R. E. Neil. 1 cup water, % cup butter, soda the size of a pea. When boiling stir in 1 cup flour, and cook until the mixture will -roll In a ball in the pan. Spread out to cool; when cool add, 1 at a time, 3 eggs✪ Cream Puffs. Drop in- to 12 puffs, and bake 25 minutes in a moderate oven. CREAM PUFF FILLING WITH WALNUTS— Mrs. W. F. .»ones. When whipped cream is not obtainable, make the following custard: 1 pt. of milk in a double boiler, 1 cup of sugar, 2, tablespoons of corn starch wet in a little cold milk and added to the boiling milk, 1 tea- spoon butter, 2 eggs beaten, 1 teaspoon vanilla and 1 teacup chopped walnuts✪ Cream Puff Filling with Walnuts. NEW ZEALAND TRIFLE— Miss F. Alice Brown. Cut a stale sponge cake into slices about an inch thick; then put in layers raspberry jam, about 12 macaroons, 2 dozen ratafias, 2 ozs. ■sweet almonds, grated rind of 1 lemon, % pt. wine, 6 tablespoons ■brandy. Cover with good custard, and then with whipped! cream. For the whip — 1 pt. cream, sugar, the whites of 2 eggs✪ New Zealand Trifle, wine to flavor; whip till thick. 126 LIGHT DJSSSIiRT A LADY FINGER TRIFLE— Mrs. Anna McMahon, S. F. 6 yolks of eggs beaten with a cup of powdered sugar; have on the- stove 3Vz good wine glasses of sherry and a little water, into which put 1 teaspoon of sugar and 1 of vanilla; stir in the beaten eggs and sugar, then add 1 large teaspoon of flour made Into a pasts. Have a deep platter lined with lady fingers and macaroons, sprinkle with wine; when the mixture has slightly cooled, pour over the calces, beat the whites with 6 scant tablespoons of sugar, spread over top, let. brown in the oven; to be eaten cold. TRIFLE — MPS. A. A. Adair, Riverside, Cal. Put a layer of cake crumbled up in the dish you expect to serve It In on the table; it the cake is stale and dry, put a little hot water over It to soften just a little. If the cake is fresh the fruit juice will be suffi- cient to moisten it; put in lots of walnuts chopped not very fine, and a generous sprinkling of cocoanut; add strawberries or raspberries; cover with a nice rich custard; then add another generous sprinkling of cocoanut, and cover the top with whipped cream. This is very nice. BAKED PRUNE PUDDING— Dr. C. B. Brown, S. F. Put % lb. of prunes and 1 slice of bread through a meat cutter to- gether. Add 1 egg, piece of butter «ize of an egg, milk to fill pudding dish, and % cup sugar✪ Baked Prune Pudding. Bake % of an hour. PRUNE FLOAT — IVIiss Tena Bremner. 1 pt. milk, 4 tablespoons corn starch, % lb prunes, 1 tablespoon sugar, % teaspoon vanilla, 4 eggs, 3 tablespoons powdered sugar✪ Prune Float. Wash choice prunes in several waters, and soak over night. In the morn- ing a)d,d 1 tablespoon granulated sugar, and stew until tender. Cut a few in halves, remove the stones from all, and chop the rest very fine. Put milk on to heat, beat yolks of 4 eggs light with 1 taiblespoon of sugar and syrup from prunes; add to hot milk, also the corn starch moistened with a little cold milk; stir until it thickens; then remove from the fire and stir in the chopped prunes and vanilla. Pour into pudding dish in which it is to be served. Beat whites of eggs to a stiff froth with 3 spoonfuls of sugar, and put on top of the pudding through a pastry tube. Drop half prunes around the top. Put into a quick oven, and brown slightly. May be served cold with whipped cream. PRUNE WHIP— IVIrs. A. A. Adair, Riverside, Cal.

AI-modernized reading of the original text

CREAM PUFFS— Mrs. Wm. Lichtenberg. I % cup of butter, 3 eggs, V2 pt. of water, a pinch of salt, flour about % lb. Boil the butter, water and salt; add the flour quickly; boil until the dough loosens from the saucepan; if it does not do this quickly, add more flour; let the mixture cool; add the yolks and the whipped whites of 3 eggs. Drop into boiling lard, the size of an egg; fry till 'brown, and serve with jelly or bake in oven, and fill with whipped cream. CREAM PUFFS— Mrs., R. E. Neil. 1 cup water, % cup butter, soda the size of a pea. When boiling stir in 1 cup flour, and cook until the mixture will -roll In a ball in the pan. Spread out to cool; when cool add, 1 at a time, 3 eggs. Drop into 12 puffs, and bake 25 minutes in a moderate oven. CREAM PUFF FILLING WITH WALNUTS— Mrs. W. F. Jones. When whipped cream is not obtainable, make the following custard: 1 pt. of milk in a double boiler, 1 cup of sugar, 2, tablespoons of corn starch wet in a little cold milk and added to the boiling milk, 1 teaspoon butter, 2 eggs beaten, 1 teaspoon vanilla and 1 teacup chopped walnuts. NEW ZEALAND TRIFLE— Miss F. Alice Brown. Cut a stale sponge cake into slices about an inch thick; then put in layers raspberry jam, about 12 macaroons, 2 dozen ratafias, 2 ozs. ■sweet almonds, grated rind of 1 lemon, % pt. wine, 6 tablespoons ■brandy. Cover with good custard, and then with whipped cream. For the whip — 1 pt. cream, sugar, the whites of 2 eggs, wine to flavor; whip till thick. 126 LIGHT DESSERT A LADY FINGER TRIFLE— Mrs. Anna McMahon, S. F. 6 yolks of eggs beaten with a cup of powdered sugar; have on thestove 3Vz good wine glasses of sherry and a little water, into which put 1 teaspoon of sugar and 1 of vanilla; stir in the beaten eggs and sugar, then add 1 large teaspoon of flour made into a paste. Have a deep platter lined with lady fingers and macaroons, sprinkle with wine; when the mixture has slightly cooled, pour over the cakes, beat the whites with 6 scant tablespoons of sugar, spread over top, let. brown in the oven; to be eaten cold. TRIFLE — MPS. A. A. Adair, Riverside, Cal. Put a layer of cake crumbled up in the dish you expect to serve it in on the table; it the cake is stale and dry, put a little hot water over It to soften just a little. If the cake is fresh the fruit juice will be sufficient to moisten it; put in lots of walnuts chopped not very fine, and a generous sprinkling of cocoanut; add strawberries or raspberries; cover with a nice rich custard; then add another generous sprinkling of cocoanut, and cover the top with whipped cream. This is very nice. BAKED PRUNE PUDDING— Dr. C. B. Brown, S. F. Put % lb. of prunes and 1 slice of bread through a meat cutter together. Add 1 egg, piece of butter size of an egg, milk to fill pudding dish, and % cup sugar. Bake % of an hour. PRUNE FLOAT — IVIiss Tena Bremner. 1 pt. milk, 4 tablespoons corn starch, % lb prunes, 1 tablespoon sugar, % teaspoon vanilla, 4 eggs, 3 tablespoons powdered sugar. Wash choice prunes in several waters, and soak over night. In the morning a)d,d 1 tablespoon granulated sugar, and stew until tender. Cut a few in halves, remove the stones from all, and chop the rest very fine. Put milk on to heat, beat yolks of 4 eggs light with 1 tablespoon of sugar and syrup from prunes; add to hot milk, also the corn starch moistened with a little cold milk; stir until it thickens; then remove from the fire and stir in the chopped prunes and vanilla. Pour into pudding dish in which it is to be served. Beat whites of eggs to a stiff froth with 3 spoonfuls of sugar, and put on top of the pudding through a pastry tube. Drop half prunes around the top. Put into a quick oven, and brown slightly. May be served cold with whipped cream. PRUNE WHIP— IVIrs. A. A. Adair, Riverside, Cal.

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Cream PuffsM PuffsCream PuffsCream Puff Filling with WalnutsNew Zealand TrifleBaked Prune PuddingPrune Float

San Rafael cook book, 1906