CHOUX PASTRY
- 2 ozs. (2 heaping tablespoonfuls) butter
- ½ pint (1 cup) water
- 4 large eggs
- ¼ teaspoonful salt
- ¼ lb. (1 cup) flour
Put the butter into a fireproof dish, add the water, bring to the boiling point, quickly add the flour and salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold; add the eggs, beating each one in thoroughly.
Set away in a cool place for one hour.
Put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds; brush over with beaten egg, and bake in a hot oven for half an hour.
When cold, split them open at one side and fill them with whipped cream sweetened and flavored to taste.
The mixture may be forced in small pieces into a pan of smoking hot fat and fried like doughnuts. They should then be sprinkled over with sugar.
CORN-MEAL SOUFFLÉ
- ½ pint (1 cup) corn meal
- 1 pint (2 cups) hot milk
- ¼ teaspoonful salt
- 5 eggs
Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes.