Cream Puffs

Ingredients

• 1 cup water.
• 1/4 cup butter.
• 3 eggs.
• 1 cup flour.
• 1/2 cup sugar.
• 1 heaping tablespoon cornstarch.
• 1 teaspoon vanilla.

Method

1. 1

   Let water come to a boil, then stir in flour.

2. 2

   Stir in beaten eggs, drop on greased pans, and bake for twenty-five minutes.

3. 3

   For cream filling, add cornstarch dissolved in a little milk, egg, and sugar to boiling milk, boil, and add vanilla when done.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 25. The excerpt below is the record exactly as published.

. 1 cup sugar. Few bits butter on top. 2 heaping tablespoons sifted 1 cup milk, flour. Fill the pie plate which has been covered with pastry about level with cherries. Mix sugar and flour dry, then add the milk, stir smooth and pour over the cherries. Distri1)ute the bits of butter over all and bake without top crust. MOLASSES PIE. Mrs. W. A. Richardson. 3 eggs, beaten separately. 1 cup white sugar. 1Y2 tablespoons butter. 1’/^ cup molasses. 1 tablespoon vinegar. nutmeg. STRAWBERRY SHORTCAKE. Mrs. E. J. Jeffress. 2 scant cups flour. V2 teaspoon salt. 1 full tablespoon lard. 1 egg. 1 full tablespoon butter. Milk. 2 level teaspoons B powder. Mix baking powder and salt into flour, rub in butter and lard, beat the egg in a teacup and fill cup with milk, then add this to flour to make a soft dough. Divide in two parts, roll thin and spread with soft butter. Place the 2 together and bake. When done, split open and spread the sweetened fruit. Serve with cream. ^ ’ / 82 THE EDWARDSVILLE COOK BOOK. BANANA PIE. Mrs. J. E. Hillskotter. Bake a crust, slice into it 2 or 3 bananas, over which pour boiled custard made of 1 pint milk. 2 yolks of eggs. V2. cup sugar. 1 heaping tablespoon corn- ^ Vanilla flavor. starch. o Cover pie with beaten whites of the eggs and set in oven to brown. Let custard cool before pouring over bananas. APPLE OR PEACH CUSTARD PIE. Miss Alice Fangenroth. Line a pie pan with good crust, put into it 2-3 cup sugar, mixed well with 2 tablespoons flour. Now slice the apple or peach into this and sprinkle a little sugar on top, add 2 table- spoons water and bake three quarters of an hour. CRANBERRY PIE. Mrs. J. D. Manley, St. Louis, Mo. 2 cups •chopped cranberries. 1 cup raisins. V2. cup granulated sugar. 2 tablespoons flour. y2 cup water. 1 egg. Mix these together. Line a pie plate with rich crust, fill and cover with top crust and bake in slow oven. PUMPKIN PIES. Mrs. Frank Stillwell. cups pumpkin. 1 cup milk. V2 cup sugar. 1 teaspoon flour. 14 teaspoon B powder. Makes- "^o pies. 1 teaspoon cinnamon. 14 teaspoon salt. 14 teaspoon nutmeg. 2 eggs, slightly beaten. A PIES. S3 PIE CRUST, (One Pie.) >Mrs. P). D. ])crry, Chester, Pa. 1 cup flour. V2 cup lard. Mix very deftly with ice cold 1 MINCE Mrs. J. T. 12 lb. beef, neck preferred. 7 lbs. white suet. 4 large nutmegs, grated. 1 tablespocn ground ginger. 6 lbs. “C” sugar. 10 lbs. raisins, seeded. 14 teaspoon salt. water.C Bake in qtiick oven. MEA% Crockert' 8 lbs. currants. 2 heaping tablespoons black pepper. 3 tablespoons ground cloves. 3 tablespoons ground cinnamon. 114 gallons sweet cider. Twice as many chopped apples as both meat and suet. Put cider m large, vessel, add a]:)ples and cook until soft ; mix other ingredients well, and 'pour over this the cooked apples, mix thoroughly, and either put away in self sealing jars or pack in open jars, covering top with paper dipped in whisky. Will keep until late spring. Above makes 8 gallons. CREAM PUFFS. Mrs. A. L. Brown. Mrs. Travous. 1 large cup hot water. ^ ” 1 cup flour. 14 cup butter. ' . ■ 4 eggs. Boil water and butter, stirring in the flour during the boiling. Set aside and when cool stir in 4 eggs, one at a time without beating; drop on tins quickly and bake in fairly hot oven. When baked, fill with whipped cream or a filling made by beat- ing together- . . 3 tablespoons flour. ing to taste. ' V2 cup, or more, sugar, accord- 1 egg. and stir in4o pint boiling milk. Flavor to liking. 84 THE ED WARDS VJLLE COOK BOOK. ' CREAM PUFFS. Mrs. Margaret J. Springer. 1 cup water. Va butter. 3 eggs. 1 cup flour. L ct water come to a boil, then stir in flour, dry. , M jool, so as not to cook the eggs, stir in 3 well beaten eggs. Then drop on greased pans and bake twenty-five min- utes. Cream Filling : — % cup sugar. 1 cup milk. 1 heaping tablespoon corn- 1 egg. starch. 1 teaspoon vanilla.

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