School and Home Cooking

by Carlotta C. Greer

Cream Puffs may also be filled with creamed chicken or veal, or a salad mixture.

CREAM FILLING

1 cupful flour 3/4 cupful sugar 2 cupfuls scalded milk 1/2 tablespoonful butter 1 egg 1/4 teaspoonful salt 1 teaspoonful vanilla

Mix the flour and sugar together. Slowly add the hot milk. Pour the mixture into a double boiler and cook for 20 minutes. Remove from heat. Beat the egg, add the egg and butter to the flour and milk mixture. Return to the fire and cook over water until the egg is coagulated; then add the salt. Cool, and add flavoring.

For economy the butter may be omitted.

Chocolate Filling may be made by following the recipe for Cream Filling, increasing the sugar to 1 cupful and adding a paste made by cooking 1 square (or ounce) of chocolate with 1/4 cupful of water as directed in Chocolate Corn-starch Pudding.

QUESTIONS

Note the quantity of flour and water used in cream puff mixture. What kind of batter do these quantities of flour and moisture usually make? How do you account for the consistency of the cream puff batter when it is ready to bake?

From the difference in the methods of preparing Cream Puffs and Popovers before baking, explain the difference in the stiffness of the mixtures.

By what gas is the mixture lightened? By what means is this gas introduced into the mixture?