Cream Puffs

Ingredients

• two eggs
• one cup of sugar
• half a cup of butter
• one cup of sweet milk
• two and a half cups of flour
• two tea-spoonfuls of baking powder
• Flavor with lemon

Method

1. 1

   Split the cakes while hot and fill with boiled custard.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 28. The excerpt below is the record exactly as published.

Cream Puffs. — Two eggs, one cup of sugar, half a.cup of butter, one cup of sweet milk, two and a half cups of flour, two tea-spoonfuls of baking powder. Flavor with lemon. Split the cakes while hot and fill with boiled cus- tard. Annie's Cake. — ^Use the recipe given for good layer cake ; then take one cup of molasses, one cup and a half of brown sugar, one table-spoonful of flour, two table-spoon- fuls of cold water ; boil for seven or eight minutes ; then add half a cake of grated chocolate ; boil until it is like thick custard. When you take it off the stove add a little bit of soda ; be sure that it is dissolved ; flavor with vanilla. Do not put it between the layers of cake until it is cold. 60 HOUSEHOLD HINTS. This is worth trying, as it may be made when it is almost impossible to get enough eggs to cook with. Small cakes baked in patty-pans and filled with this are very nice. Be sure to boil it long enough to prevent its running. Fruit Cake without Eggs, — One cup of brown sugar, one cup of sour milk, one cup of raisins, two cups of flour, four table-spoonfuls of melted butter, one tea-spoonful each of cinnamon, nutmeg, cloves, and soda. Bread Cake, — Four cups of bread sponge, two cups of sugar, one cup of butter, one cup of cream, two eggs, one tea-spoonful of soda ; knead it lightly on the kneading- board, adding a little flour. Let it rise till very light before baking. This is an excellent recipe. Hattie's Loaf Cake, — Two cups of sugar, one cup of butter, three cups and a half of flour, one scant cup of sweet milk, five eggs, one heaping tea-spoonful of baking powder ; beat the whites of two eggs to a stiff froth, add half a cup of pulverized sugar, six table-spoonfuls of grated chocolate, two tea-spoonfuls of vanilla. After putting this on the top of the cake, set it in the oven to harden. Measure Pound Cake, — One t3acup of butter, one cof- fee-cup of sugar, one cup and a half of flour, five large eggs or six small ones, one cup of stoned raisins, one tea-spoon- ful of mace. Beat the butter and sugar to a cream ; scatter flour over the raisins, and put them in a layer, with two thirds of the cake dough under them, and the other third over them. Maggie^ s Cookies, — Two cups of white sugar, two eggs, one cup of butter (melted), one tea-spoonful of soda, six table-spoonfuls of cold water ; roll thin. You may scat- ter cocoanut over the top before baking, Wid put on three or four raisins. If cut in fancy shapes they look in- viting. Sar all's Cookies, — Two cups of molasses (New Orleans), one cup of sugar, one cup of butter, one cup of boiling CAKE, CUSTARD, AND CANDY. 61 water, two tea-spoonfuls of soda, two table-spoonfuls of ginger, one table-spoonful of cinnamon ; roll as soft as pos- sible. If you like the flavor of coffee, you can use half cold coffee and half water. Oinger Snaps. — One cup of molasses, one cup of sugar, one cup of butter (or part lard), half a cup of hot water, two tea-spoonfuls of soda, two tea - spoonfuls of ginger. In cold weather I sometimes put the molasses, sugar, and water all together in a pan and heat them, then add the soda. Make a stiff dough, knead it well, roll out thin, and bake in a quick oven. Almond Cookies. — Two pounds of butter, three pounds of sugar, one pound of almonds (blanched and pounded), two tea-spoonfuls of cinnamon, one tea-spoonful of soda, one cup of boiling water, one lemon, one dozen eggs ; mix like other cookies. Put the almonds on the top after the cookies are in the tins, and sprinkle sugar over them. This recipe makes a large number, and you can, of course, vary it to suit your needs. Hickory-nut Cookies. — Two cups of sugar, half a cup of butter

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