The Ideal cook book

Grate the crumb of the French roll, and mix with the cream. When cold add the yolks of the eggs. Mix altogether with the raspberry juice ; drop them into a pan of boiling lard in very small quantities. When done stick over with the almonds. 726. Almond Puffs—Ingredients—2 oz. of sweet almonds, a little orange flower water, whites of three eggs, some sifted sugar. Blanch and beat the almonds, moistening with a little orangeflower water ; whisk the whites of the eggs to a froth, strew in sifted sugar ; mix the almonds with the sugar and eggs, and continue adding the sugar till the mixture is as thick as paste. Lay it in cakes and bake on paper in a cool oven. 727. Puffs for Dessert—Ingredients—1 pt. of milk and cream, the white of 4 eggs beaten to a stiff froth, 1 heaping cup of sifted flour, I scant cup of powdered sugar, add a little grated lemon peel and a little salt. Beat these altogether till very light, bake in gem pans, sift pulverized.sugar over them and eat with sauce flavored with lemon. 728. Plain Puffs—Ingredients—Yolks of 6 eggs, 1 pt. of sweet milk, a large pinch of salt, whites of 6 eggs, flour. ; Beat the yolks of the eggs till very light, stir in the milk, salt and the whites beaten to a stiff froth, and flour enough to make a batter about as thick asa . boiled custard. Bake in small tins in a quick oven. 729. Spanish Puffs—Ingredients—A teacupful of water, a tablespoonful of sugar, a pinch of salt, 2 oz of butter, flour, yolks of 4 eggs. Put the water into a saucepan, the sugar, salt and butter ; while it is boiling add sufficient flour for it to leave the saucepan; stir in one by one the yolks of the four eggs; drop a teaspoonful at a time into boiling lard ; fry them a light brown. 730. Cream Puffs—Ingredients—1 pt. of water, % Ib, of butter, 3 lb. of sifted flour, Io eggs, I small teaspoon of soda, mock cream, /. cup of sugar, 4 eggs, I cup of flour, 1 qt. of milk flavoring. Boil the water, rub the flour with the butter; stir into the | water while boiling. When it thickens like siarch remove from the fire. When cool stir into it the well-beaten eggs and the — soda. Drop the mixture on to the buttered tins with a large spoon. Bake until a light brown, ina quick oven. When done, — open one side and fill with mock cream made as follows in the above proportions: beat eggs.to a froth ; stir in the sugar, then flour ; stir them into the milk while boiling ; stirtillit thickens; _ then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold. 731. Orange Puffs—Ingredients—Rind and juice of 4 oranges, 2 lbs. of sifted sugar, butter. Grate the rind of the oranges, add the sugar, pound together and make into a stiff paste with the butter and juice of the fruit; roll it, cut into shapes and bake in acool oven. Serve piled up on a dish with sifted sugar over. 732. Graham Puffs—Ingredients—To 1 qt. of Graham flour, add 4% pt. fine white flour, and enough milk or water, a little warm, to make a thick batter ; no salt or baking powder. Have your oven hotter than for biscuit, and your gem pans standing in the oven till you getready. Beat batter thoroughly, grease your pans, and drop in while the irons are smoking hot. Bake quickly a nice brown. 733. Lemon Puffs—Ingredients—1 lb, of double refined sugar, juice and rinds of 2 lemons, white of I egg, 3 whole eggs. Bruise the sugar, and sift through a fine sieve, put it into a bowl] with the juice of the lemons and mix well together. Beat the white of egg to a very stiff froth, put it into your bowl, add the remaining eggs, with the rinds of the lemons grated. Mix well up and throw sugar on your papers, drop on the puffs in small drops and in a moderately heated oven. 734. Chocolate Puffs—Ingredients—% a Ib. of double refined surgar, I oz. of chocolate, white of an egg.