Cream puffs
Melt a half-pound of butter in a pint of scalding water, and when this boils stir in three-quarters of a pound of flour. Stir steadily for a minute, or until the flour does not stick to the sides of the saucepan. Remove from the fire. When the mixture is cool whip in, one at a time, eight eggs beaten very light. Set on the ice for an hour. Line pans with buttered paper and drop the mixture by even spoonfuls at regular intervals—far apart—upon this paper. Bake in a hot oven until the puffs are golden brown. When cold, cut a slit in the side of each and fill with a cream made by the following recipe:
Cream puff filling
Thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water. When it has boiled for a minute, and is free from lumps, remove from the fire and pour upon three eggs, well beaten with a half cupful of powdered sugar. Stir over the fire to a thick, smooth cream; remove, flavor with vanilla, and when cold fill the puffs.
Macaroons
Beat the whites of three eggs stiff with three-quarters of a pound of powdered sugar. Stir in half a pound of finely-crumbled almond paste; beat until smooth, and drop by the spoonful upon greased paper. Bake for ten minutes in a steady oven.
Tutti-frutti jelly of canned fruit
Make a good jelly, using the liquor from the canned fruit as seasoning. Strain while hot, and pour a little into a wet mold or bowl. When the jelly begins to form put a layer of chopped fruit upon the jelly, cover with more jelly (which you should have kept slightly warm). When this is firm, more fruit, and so on until materials are used up. When firm and cold, you can slice at pleasure.
Prune and nut jelly
Soak a cupful of prunes all night; drain and stew them until tender in three cupfuls of water. Before taking them from the fire add a cupful of sugar. Drain the prunes, keeping the syrup, chop them and stir into them two dozen blanched and chopped almonds. Soak two-thirds of a box of gelatine in a cupful of cold water for two hours, add a cupful of boiling water and the prune liquor. Stir over the fire until the gelatine is dissolved; then remove, add the juice of a lemon and two tablespoonfuls of sherry. Turn into a glass dish, and when partly congealed stir in the prunes and nuts. Every few minutes stir the jelly until it becomes firm enough to prevent the fruit from sinking to the bottom. Eat very cold with sweetened, whipped cream.