Cream Puffs

Boil one pint of water, rub together one-half pound of butter with three-fourths of a pound of sifted flour; stir into the water while boiling. When it thickens like starch remove from the fire. When cool stir into it ten well-beaten eggs and one small teaspoon of soda. Drop the mixture on to the buttered tins with a large spoon. Bake until a light brown, in a quick oven. When done, open on side and fill with mock cream, made as follows: One cup of fine sugar, four eggs, one cup of flour, one quart of milk; 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.

Spanish Puffs

Put into a saucepan a teacup-ful of water, a tablespoonful of powdered sugar, half a teaspoonful of salt, and two ounces of butter; while it is boiling add sufficient flour for it to leave the sauce-pan; stir in one by one the yolks of four eggs; drop a teaspoonful at a time into boiling lard; fry them a light brown. Eat with maple sirup.

Corn-Starch Puffs

Four eggs beaten separately; one cup of sugar; one cup of corn-starch; one-half cup of butter; one teaspoonful of lemon in the butter and sugar; two teaspoonfuls of baking-powder mixed in the corn-starch.

Puffets

One quart flour, one pint milk, two eggs, beaten light, butter size of an egg, three tablespoonfuls sugar, three teaspoonfuls baking-powder; bake quick.

Rosettes

To three eggs, the yolks beaten very light, add one quart of milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three coffeecups of flour, a little salt, three teaspoonfuls of baking-powder, and lastly the whites of the eggs beaten very light and stirred quickly into the mixture. Bake in a quick oven.

Sally Lunn

One quart of flour, a piece of butter the size of an egg, three tablespoonfuls of sugar, two eggs, two teacups of milk, two teaspoonfuls of cream tartar, one of soda, and a little salt. Scatter the cream of tartar the sugar and the salt into the flour; add the eggs - the butter melted - and one cup of milk; dissolve the soda in the remaining cup, and stir all together steadily a few moments. Bake in two round pans.

Strawberry Short-Cake

Make a good biscuit crust and roll out about one-quarter of an inch thick, and cut into two cakes the same size and shape; spread one over lightly with melted butter, and lay the other over it, and bake in a hot oven. When done, they will fall apart. Butter them well, as usual. Mix the berries with plenty of sugar, and set in a warm place until needed. Spread the berries in alternate layers, having berries on the top, and over all spread whipped cream or charlotte russe. The juice that has run from the fruit can be sent to the table in a tureen and served as cut.

Lemon Shortcake

Make a nice rich shortcake, split and butter; then take the rind the Juice and pulp of two lemons, one cup of sugar and one cup of cream; mix thoroughly and spread.

How to Make Waffles

Yeast Waffles

Take three pints of milk, on tablespoonful of butter, put them into a pan on the stove until the butter melts, add five eggs, well beaten, one tablespoonful of salt, one and one-half tablespoonfuls of yeast, and about three pints of flour. Make up and let them rise three or four hours before baking.

Waffles

Four eggs beaten separately, one quart of milk, a piece of butter the size of an egg, melted; three teaspoonfuls of baking-powder, a little salt, enough flour to make a rather thick batter.

Cream Waffles

One pint of rich sour cream; stir into it one teaspoon of saleratus, then add flour to make rather a stiff batter. To be split and buttered.

Waffles

Sift together one quart of flour, one-half teaspoonful of salt, one teaspoonful of sugar, and three teaspoonfuls of baking-powder; then add two eggs, well beaten, and one and a half pints of milk. When done, sift sugar over them, and serve hot.