Chou Paste Recipe

1/2 cup of butter. 1 cup of flour. 1 cup of boiling water. 3 large or four small eggs.

Set a saucepan containing the butter and water over the fire; when the mixture boils sift in one cup of flour and beat vigorously.

When the mixture cleaves from the sides of the pan, turn into a bowl and beat in the eggs, one at a time, and very thoroughly. The mixture is now ready for use as indicated.

Boston Cream Cakes Recipe

Put the chou paste into a pastry bag with tube having an opening half an inch in diameter. Force the batter on to a buttered baking sheet, in balls about two inches in diameter. Brush over the tops with a little beaten egg, diluted with milk, and bake about twenty-five minutes with heat strongest at the bottom of the oven. When baked and cold open at one side and fill with whipped cream, sweetened and flavored, or with English cream filling. (See Custards.)

French Cream Cakes Recipe

Press the chou paste on to a buttered sheet, giving the balls a slightly oval shape. Brush with egg and bake as before. Cut across the tops a little at one side and fill with thick cream, sweetened and flavored and beaten stiff. In filling the cakes use a pastry bag with star tube attached. Sprinkle the tops of the cakes with sifted, powdered sugar. Cream cakes are often served with a spoonful of strawberry preserves. In season, fresh berries mashed to a pulp may be added to the cream before whipping.

Chocolate Eclairs Recipe

Press the chou paste from a pastry bag with plain tube, three fourths an inch in diameter, on to a buttered baking-sheet, in strips three inches and a half in length. When baked and cold fill with French or English cream. Dip the smooth, or under sides, into chocolate fondant, or spread with chocolate frosting.

Queen Eclairs Recipe

Bake éclairs in the usual shape, only smaller. When cool fill with peach marmalade, in which fine-chopped almonds have been mixed. Spread the tops with orange icing.

Swedish Macaroons Recipe

12 ounces of shredded almonds. 1 pound of sugar. 4 ounces of ground almonds. 2 whole eggs. 4 ounces of cornstarch. The grated rind of two oranges.

Pass the sugar and cornstarch through the sieve twice, add the almonds, orange rind, and, lastly, the eggs beaten light without separating. With buttered hands shape the mixture into balls the size of a walnut; bake on tins, covered with oiled or waxed paper, in a slow oven.

Chocolate Puffs Recipe

Omit from the chou paste mixture given above two level tablespoonfuls of flour, and, after all the eggs are added, beat in an ounce and a half of chocolate melted over hot water. Press on to the baking-sheet in stars, by the use of the star tube. When baked and cold cut off the top of each cake and remove any uncooked paste from the centre; put into each cake a teaspoonful of strawberry preserves or apricot marmalade, and above this a star of thick cream sweetened, flavored and beaten until solid.