Place the sugar and water in a porcelain-lined saucepan, and boil rapidly for fifteen minutes. Beat the cream well with a whisk or a fork, and add it gradually to the syrup. Remove the sauce from the fire and add the vanilla. PUFFS, WITH ORANGE SAUCE. These are served hot and make a delicious dessert. One-half cupful of butter. One cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of baking-powder. One cupful of granulated sugar. One cupful of powdered sugar. Three eggs. Two oranges (rind and juice). Grate the rind from the oranges, squeeze the juice upon the rind and set it away until needed to finish the sauce. Beat the butter to a cream, gradually add the granulated sugar, and when the cream is well beaten, add the unbeaten yolks of the eggs. Beat well again, add the milk, and then stir in the flour, with v/hich the pow- der has been mixed. Bake for twenty minutes in well buttered muffin pans. While the puffs are baking, make the sauce. Beat the whites of the eggs stiff, and gradu- 452 THE PATTERN COOK-BOOK. ally add the powdered sugar and then the orange juice and rind ; the sauce is then ready to use. Turn the puffs out upon a fiat dish, pour the sauce around them, and serve at once. A lemon may be substituted for the oranges if preferred. CREAM PUFFS. The following allowance will make nine large puffs. One cupful of sifted flour. One cupful of water. One-half cupful of butter. One-half tea-spoonful of salt. Three eggs. Two table-spoonfuls of sugar. Put the butter, sugar, salt and water on the fire in a rather large sauce pan, and when the water begins to boil, add the flour dry, sifting it in by degrees with the left hand, while constantly stirring with the right hand. Stir vigorously until the mixture is perfectly smooth, about three minutes generally sufficing. Remove the pan from the fire, turn the batter into a bowl, and set it away to cool. When cool, put in the eggs unbeaten, adding but one at a time, and beating vigorously after each addi- tion. When the eggs are all in, beat the batter very thoroughly until it is smooth and soft, at least fifteen min- utes being necessary for this purpose. Lightly butter a baking-pan, and drop the mixture into it from a table- spoon, using a spoonful for each puif, and placing them about an inch apart. Bake thirty minutes in a quick oven. These puffs are to be served cold. After taking them from the oven, let them cool, split them open and put in PUDDINGS. 453 THE CREAM. One-half pint of milk. One egg (yolk only). One and one-half table-spoonfuls of sugar. One even table-spoonful of corn-starch. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter✪ Cream for Puffs.

AI-modernized reading of the original text

Place the sugar and water in a porcelain-lined saucepan, and boil rapidly for fifteen minutes. Beat the cream well with a whisk or a fork, and add it gradually to the syrup. Remove the sauce from the fire and add the vanilla. PUFFS, WITH ORANGE SAUCE. These are served hot and make a delicious dessert. One-half cupful of butter. One cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of baking-powder. One cupful of granulated sugar. One cupful of powdered sugar. Three eggs. Two oranges (rind and juice). Grate the rind from the oranges, squeeze the juice upon the rind and set it away until needed to finish the sauce. Beat the butter to a cream, gradually add the granulated sugar, and when the cream is well beaten, add the unbeaten yolks of the eggs. Beat well again, add the milk, and then stir in the flour, with v/hich the powder has been mixed. Bake for twenty minutes in well buttered muffin pans. While the puffs are baking, make the sauce. Beat the whites of the eggs stiff, and gradu- ally add the powdered sugar and then the orange juice and rind ; the sauce is then ready to use. Turn the puffs out upon a fiat dish, pour the sauce around them, and serve at once. A lemon may be substituted for the oranges if preferred. CREAM PUFFS. The following allowance will make nine large puffs. One cupful of sifted flour. One cupful of water. One-half cupful of butter. One-half tea-spoonful of salt. Three eggs. Two table-spoonfuls of sugar. Put the butter, sugar, salt and water on the fire in a rather large sauce pan, and when the water begins to boil, add the flour dry, sifting it in by degrees with the left hand, while constantly stirring with the right hand. Stir vigorously until the mixture is perfectly smooth, about three minutes generally sufficing. Remove the pan from the fire, turn the batter into a bowl, and set it away to cool. When cool, put in the eggs unbeaten, adding but one at a time, and beating vigorously after each addition. When the eggs are all in, beat the batter very thoroughly until it is smooth and soft, at least fifteen minutes being necessary for this purpose. Lightly butter a baking-pan, and drop the mixture into it from a tablespoon, using a spoonful for each puif, and placing them about an inch apart. Bake thirty minutes in a quick oven. These puffs are to be served cold. After taking them from the oven, let them cool, split them open and put in THE CREAM. One-half pint of milk. One egg (yolk only). One and one-half table-spoonfuls of sugar. One even table-spoonful of corn-starch. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter.

Records on this page

Cream for PuffsPuffs with Orange SauceCream Puffs

The Pattern cook-book