Cream Puffs

Ingredients

• 1 cupful water
• 5 tablespoonfuls Crisco
• 1 cupful flour
• 4 eggs
• YY teaspoonful salt

Method

1. 1

   Put Crisco into small saucepan, add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in.

2. 2

   Set in cool place one hour.

3. 3

   Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes.

4. 4

   When cold split them open on one side and fill with whipped cream sweetened and flavored to taste.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 65. The excerpt below is the record exactly as published.

1 cupful water ¥% cupful chopped cocoanut Pinch cream of tartar \% teaspoonful salt For cake. Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently. Grease layer tins with Crisco,then flour them and divide mixture into three portions. Bake in a moderate oven twenty minutes. For-filling. Boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240° F. Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold. Spread on cake and sprinkle over with cocoanut. Sufficient for three layers. Coffee Layer Cake - Dark Part 1 cupful dark brown sugar 2 cupfuls flour 2% cupful cold strong coffee 2 teaspoonfuls baking powder 3 yolks of eggs ¥% teaspoonful powdered ¥% cupful Crisco cinnamon 1 tablespoonful molasses Y% teaspoonful powdered cloves Y% cupful raisins % teaspoonful grated nutmeg ¥% teaspoonful salt White Part Y% cupful Crisco 2 cupfuls flour 1 cupful granulated sugar 2 teaspoonfuls baking powder 3 whites of eggs 1 teaspoonful vanilla extract 24 cupful milk ¥y% teaspoonful salt For dark part. Cream Crisco and sugar, add yolks well beaten, coffee, molasses, flour, salt, baking powder, spices and raisins. Mix and divide into two Criscoed and floured layer tins and bake in moderately hot oven twenty minutes. For white part. Cream Crisco and sugar, add milk, vanilla, flour, salt, baking powder, then fold in stiffly beaten whites of eggs. Bake in two layers. Put layers together and ice with following frosting. 122 Cakes Put 2 cupfuls dark brown sugar and 34 cupful water into saucepan, add 1 tablespoonful Crisco and | teaspoonful vanilla extract. Boil till mixture forms soft ball when tried in cold water, or 240° F., remove from stove, beat till it begins to cream, then add 1 cupful chopped raisins. Spread on cake and allow to dry. : Sufficient for one large layer cake. Cream Pufis 1 cupful water 5 tablespoonfuls Crisco 1 cupful flour 4 eggs YY teaspoonful salt Put Crisco into small saucepan,add water, bring to boiling point, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove pan from fire, allow mixture to become cool, but not cold, add eggs, one at a time, and beat each one thoroughly in. Set in cool place one hour. Put mixture into forcing bag with tube and force it on to a tin greased with Crisco into small rounds; bake in hot oven forty minutes. When cold split them open on one side and fill with whipped cream sweetened and flavored to taste. To make eclairs with this mixture press it on to tins in strips three and a half inches long, and a little distance apart. Brush over tops with beaten egg and bake in moderate oven thirty minutes. Cut open one side,then fill and dip top into chocolate icing. Sufficient for fifteen cream puffs, Cream Puff Balls 1 cupful flour Y% cupful water ¥% cupful Crisco 4 eggs

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