Cream Puffs

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Cream Puffs.

One pint water, one half pound butter, three quarters pound butter, three quarters pound sifted flour, ten eggs, one small teaspoonful soda. Mock Cream: One cup sugar, four eggs, one cup flour, one quart milk, flavoring. Boil the water, rub the flour with the butter, stir into the water while boiling. When it thickens like starch, remove from the fire. When cool, stir into it the well-beaten eggs and the soda. Drop the mixture on to the buttered tins, with a large spoon. Bake till a light brown, in a quick oven. When done, open one side and fill with mock cream, made as follows in the above proportions; beat eggs to a froth; stir in the sugar, then flour; stir them into the milk while boiling; stir till it thickens, then remove from the fire, and flavor with lemon or vanilla. It should not be put into the puffs until cold.