How To Make Cream Puffs

1 cup boiling water

1/2 cup butter

1 cup bread flour

3 eggs

1/4 teaspoon salt

Put water and butter in saucepan. Heat to the boiling point. Add the flour all at once. Cook until it cleaves from the sides of the pan. Set aside to cool. When cold, add the unbeaten eggs one at a time beating thoroughly after each egg is added. Chill this paste. Drop in greased muffin tins and bake for twenty-five minutes in a hot oven. When cold open a hole in the side and fill with a cream custard.

How To Make Cream Filling

2 cups milk

3/4 cup sugar

1/2 teaspoon salt

1/2 cup flour

2 eggs or 4 egg yolks

2 teaspoons butter

2 teaspoons vanilla

Scald milk. Mix sugar, flour and salt thoroughly. Add scalded milk to the dry ingredients very slowly. Cook in double boiler for three-quarters of an hour, stirring constantly until it thickens and then only occasionally. Remove from stove, add butter and vanilla. When cold, add one-half cup whipped cream to this and then fill the puffs.

How To Make Cranberry Ice

1 quart cranberries

2 cups water

2 1/2 cups sugar

Juice of 2 lemons

Cook the cranberries and water ten minutes. Rub through a sieve. Add the sugar, cook for three minutes or until all the sugar is thoroughly dissolved. Cool. Add lemon juice. Freeze. An excellent ice to serve with turkey, roast chicken, or with roast veal.

How To Make Trilby Pudding

This dessert is easily prepared and makes a pleasing change from ice cream or ice.

1 pound marshmallows

1 cup blanched almonds

1 pint whipped cream

Cut up the marshmallows with a pair of scissors, shred the blanched almonds with a sharp knife and whip the cream very stiff. Mix the ingredients together and place on the ice or in a cool place for three hours. Serve in ice cups and sprinkle chopped nuts or macaroon crumbs over the top or garnish with maraschino cherries.

How To Make Lemon Sponge Pie

This pie has the whites of the eggs beaten in with the other ingredients and is without a meringue.

Yolks of 3 eggs

1/2 cup sugar

Juice and rind of 1 lemon

3 tablespoons of hot water

Cook to a custard in a double boiler. Beat the white of the eggs and stir in one-half cup of sugar. Whip this into the custard and place in a crust which has been baked. Brown in a rather quick oven.

How To Make Vanilla Ice Cream

2 cups hot milk

1 tablespoon flour

2 cups sugar

1/8 teaspoon salt

1 egg or 2 yolks

1 quart cream

1 1/2 tablespoon vanilla

Mix flour, sugar and salt. Add scalded milk slowly. Return to double boiler and cook one-half hour. Add egg and cook two minutes. Strain. Cool. When cold, add cream and flavoring. Freeze. This makes a smooth, velvety ice cream.

How To Make Brandy Sauce Substitute

Cream one-fourth cup butter. Add slowly one cup light brown sugar. Add the yolk of one egg, two tablespoons canned apricot juice, one-half teaspoon vanilla, and then one cup of sweet milk. Mix well. Cook in double boiler until mixture thickens. Keep warm until time to serve. Pour this into the stiffly beaten white of one egg. Add a few gratings of nutmeg.

How To Make Fruit Cocktail

A most delicious fruit cocktail and one which is rather unusual is made with equal quantities of sliced peaches and cantaloupe - one and one-half cups each. Add one-fourth cup of sugar and the juice of two lemons. Chill thoroughly. This is good for a dessert or for a first course for a luncheon. The lemon prevents the peaches from turning dark as well as adding very materially to the flavor.

How To Make Washington Pie

Make a loaf cake mixture of the Sunshine Cake recipe. Cut in squares. Place two tablespoons of the cream custard for the cream puff filling on the cake. Add one large spoonful of whipped cream which has been slightly sweetened and flavored with vanilla.

How To Cook Meringue

This is a good dessert for one who prepares her own dinners as the shells can be made the day before and no cake is required with the dessert.

Beat the white of one egg very stiff and beat in a scant one-half cup of sugar and one-half teaspoon vanilla. Drop on a greased tin, dropping a small tablespoon on top of another very lightly. Two eggs will make five small shells. The amount can be increased to any number desired. Bake in a very slow oven forty-five minutes to one hour. Cut the shells open and fill with ice cream or whipped cream into which you have stirred fruit or chopped nuts.