Cream Puffs

Ingredients

• ½ pt. water
• 4 eggs
• ½ pt. cream
• ½ lb. butter
• 1 teaspoonful Elliott's Queensland baking powder
• 1 lb. flour
• Lemon or vanilla essence

Method

1. 1

   Bring butter and cold water to a boil.

2. 2

   Sift flour and baking powder together.

3. 3

   Stir in boiling water quickly and beat until smooth.

4. 4

   Cool slightly, then beat in eggs one at a time.

5. 5

   Place spoonfuls on a greased baking sheet and bake for half an hour in a moderate oven.

6. 6

   Fill with whipped cream after baking.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 109. The excerpt below is the record exactly as published.

teaspoonf uls Elliott's Queens- land baking powder J lb. butter Essence of lemon Cakes . 660— WHEAT MEAL SCONES. 3 cups wheat meal 1 egg 1 cup sweet milk 1^^ tablespoonfuls butter li teaspoonfuls cream of tartar Teaspoonful soda. Mode — Sift the soda and cream of tartar Tor two tea- spoonfuls of baking powder) with the wheat meal ; rub in the butter ; then mix in the egg (beaten) and the milk ; mix all thoroughly together ; bake in small greased patty tins. 661— LONDON BUNS. 1 lb. flour A little milk 2 teaspoonfuls Elliott's Queens \ lb. butter land baking powder 3 eggs 2 ozs. candied peel 6 ozs. sugar Loaf or crystal sugar. Mode. — Sift the flour and baking powder, and rub into them the butter, then the sugar and the chopped candied peel ; add the eggs (beaten) and sufficient milk to make into a consistency just moist enough to handle ; shape into small buns and brush over with a little of tlie white of an egg ; sprinkle with crushed loaf or crystal sugar. Bake ten or twelve minutes. 662— CEEAM PUFFS. \ pt. water 4 eggs i pt. cream \ lb. butter Sugar \ teaspoonful Elliott's Queens - Lemon or vanilla essence land baking powder i lb. flour. Mode. — Place the butter and cold water in a small clean saucepan and bring to the boil ; have ready the flour and baking powder sifted together on the paper ; when the water boils stir this in quickly and beat till quite smooth ; cook for a few minutes, and then turn into a basin to cool a little ; beat in the eggs (one at a time), and beat thoroughly for a few minutes after the last is in. Cakes, Have ready a greased baking sheet ; place the mixture in spoonfuls on the tin (taking care they are not too close as they rise and swell very much) ; bake for half an hour in a moderate oven ; be very careful to avoid banging the oven door while they are baking, and avoid opening it if possible until just before the half hour expires, then you take them out, make an opening in the top of each cake and fill with cream (which should be whipped while the cakes are baking, and sweetened and flavoured to taste. 663— EATAFIA DEOPS. 4 ozs. sweet almonds ^ lb. sugar 2 ozs. bitter almonds 3 eggs. Mode. — Blanch the almonds and pound them into a mortar with a little of the sugar ; when pounded add the remainder of the sugar, and stir in the whites of two eggs (which have been stiffly beaten) ; form into a paste ; put tiny pieces (about the size of a nutmeg) on greased paper, and bake in a moderate oven for ten or fifteen minutes till a pretty brown ; take at once off the paper and put away to cool. Castor or powdered sugar should be used for these little cakes. 664~MAEBLE CAKE, f lb. flour 1 gill of milk ^Jteaspoonful Elliott's Queens- \ lb. butter land baking powder ^ lb. sugar 2 ozs. grated chocolate 2 eggs Vanilla. Mode. — Sift the flour and baking powder ; beat the butter and sugar together to a cream ; beat the eggs and add them to the butter and sugar ; add a few drops of flavouring, sift in the flour by degrees, adding the milk at the same time ; mix the grated chocolate to a thick paste with a little milk ; have ready a cake tin lined with a well buttered paper ; put in about a third of the mixture, spread over it a portion of the chocolate paste, then add Cakes. another layer of the cake mixture and more chocolate ; lastly, the remainder of the mixture with a little chocolate on top ; place in a steady oven and bake for one and a half hours ; test with a skewer or straw before removing from the oven ; do not allow this cake to become too brown, or the chocolate on top will have a burnt flavour ; if browning too quickly over with a buttered paper. 665— OEANGE EOCK CAKES. 3 ozs. butter J lb. flour Teaspoonful Elliott's Queens- 1 egg land baking powder 4 ozs. sugar 1 or 2 oranges. Mode. — Sift the flour and baking powder into a basin ; rub in the butter and sugar, and mix with it the grated rind of the orange ; make a well in the centre and drop in the eggs, then strain the orange juice in and work all into a stift paste ; break off small rough pieces, place on a greased baking tin and bake in a rather quick oven fifteen minutes. 666— GINGER CAKES. 1 lb. flour

Cook this with the app: pantry check, scaling, and the assistant.