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(Cakes) - (The International Jewish Cook Book)

One cup of hot water, one-half cup of butter; boil together, and while
boiling stir in one cup of sifted flour dry; take from the stove and
stir to a thin paste, and after this cools add three eggs unbeaten, and
stir vigorously for five minutes. Drop in tablespoonfuls on a buttered
tin and bake in a quick oven twenty-five minutes, opening the oven door
no oftener than is absolutely necessary, and being careful that they do
not touch each other in the pan. This amount will make twelve puffs.
Cream for puffs: one cup of milk, one cup of sugar, one egg, three
tablespoons of flour, vanilla to flavor. Stir the flour in a little of
the milk; boil the rest, turn this in and stir until the whole thickens.
When both this and the puffs are cool open the puff a little way with a
sharp knife and fill them with the cream.

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Two cups water boiled with one cup butter, one and one-half cups
flour; let stand until cool; then stir in five eggs, one at a time;
drop on tins by the spoonful, and bake. Open one side, and put in
CREAM.--Two cups milk, one cup sugar, three eggs, and one-half cup
flour. Cook like custard, and flavor with lemon.

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1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs or dates
Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour, baking powder and salt, which have been sifted together;
add flavoring and fruit. Pour into greased pudding mold and steam for
two hours. Serve with foamy sauce.

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Cream Puffs

1 cup hot water, 1/2 cup butter. Boil water and butter together, and

stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.

Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven

twenty-five minutes. This makes fifteen puffs. When cool fill with

whipped cream.

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Cream Puffs

One pint of water, half a pound of butter, three-quarters of a pound of

flour, and ten eggs. Boil the water and butter together, and while

boiling stir in the flour. Let it boil five minutes, then stir in the

eggs one at a time without beating. Drop into a pan by spoonfuls--not

close together--and bake in a quick oven fifteen minutes. When cold cut

them open and fill with the cream.

FILLING.--One quart of milk, two cups of sugar, one cup of flour and

four eggs. Boil the milk, beat eggs, sugar and flour together and stir

into the milk, stir constantly until thick--about five minutes--and

flavor to taste.

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Cream Puffs

One pint of flour, one large pint of water, one-half pound of melted

butter; let the butter stand a few moments till the salt settles to

the bottom; eight eggs, grated rind of half a lemon. Set the butter

and water on the stove to boil; when it boils add the flour and stir

quickly till it comes off from the dish; let it cool, then beat the

eggs in one at a time. Drop from the spoon on buttered pans, not too

near together. Bake in a quick oven. Sprinkle the puffs with powdered

sugar and fill with cream. This will make forty-five puffs.--Mrs.


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