Cream Puffs

Ingredients

• 1 c. boiling water
• 1 c. flour
• 0.5 c. butter
• 3 eggs

Method

1. 1

   Put water and butter in a saucepan; heat to boiling point, then add flour all at once and stir until smooth; cook from one-half to one minute.

2. 2

   When cool add unbeaten eggs one at a time, stirring until perfectly smooth, after each egg is added.

3. 3

   Chill; then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet.

4. 4

   Bake in a hot oven 25 to 30 minutes.

5. 5

   When cold make an opening in the side and fill with cream filling.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 43. The excerpt below is the record exactly as published.

CREAM PUFES. L c. boiling water. 1 c. flour. 3 ¢. butter. _ 3 eggs. Put water and butter in a saucepan; heat to boiling point, then add flour all at once and stir until smooth; cook from onehalf to one mingte. When cool add unbeaten eggs one at a time, stirring until perfectly smooth, after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill; then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet. Bake in a hot oven 25 to 30 minutes. When cold make an opening in the side and fill with cream filling. CREAM FILLING. ieceemiitke 3 ce. flour. 3 c. sugar. Lege: Salt. i tsp. butter. 4 tsp. vanilla. Seald milk; mix sugar, flour and salt, and add the hot milk. Cook in double boiler, stirring occasionally, for 15 minutes. Beat egg slightly and add to milk mixture; add butter and cook until egg thickens. Cool slightly and flavor. MERINGUES. Whites 4 eggs. 4 ce. fruit sugar. 4 tsp. vanilla. Beat whites of eggs until stiff; add gradually 2 c. of the sugar, and continue beating until the mixture will hold its shape; fold in remaining sugar, and flavor. Cover a wet board with paper and press meringue mixture on it, using a pastry tube, or shape with a spoon. Bake 45 to 60 minutes in a very slow oven. Take from paper, and with a spoon care- fully remove the soft™part; then return meringues to oven to dry. When cold, fill with whipped cream, water ice, or ice cream, For kisses, shape with a small star tube, decorate and bake 30 minutes. Remove from paper and put together in pairs. DATE TARTS. Whites 4 eggs. + lb. shelled almonds. 4 ce. fruit sugar. + lb. dates. 1 tsp. vanilla. Blanch almonds and stone dates; put them through the meat chopper together. Beat whites of eggs stiff, add one-half the sugar gradually, 69 beating all the time; flavor; then fold in lightly almonds and dates mixed with remaining sugar. Turn into a shallow buttered pan and bake in a slow oven 1 hour. Remove from oven, cut in bars while hot; then remove from pan. This amount makes from four to five dozen tarts. CONFECTIONS CARAMEL. eC. ASUeals 1 c. boiling water

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