Boston Cooking-School cook book

; V4 cup butter ¥ cup bread flour Ys cup boiling water 2 eggs, unbeaten Add butter to water, heat until butter melts, add flour all at once, and stir vigorously until ball forms in center of pan. Remove from fire, add eggs one at a time, beating after adding each egg. Mix- ture should be very stiff. Makes 6 large puffs, 18 tiny ones. Cream Puffs or Cream Cakes. Shape on buttered cooky sheet by dropping from spoon or using pastry bag and tube. - Bake until free from beads of moisture (40 to 45 minutes), in moderately hot oven (375° F.). If in doubt, remove one from oven to test. Fill with whipped cream, Cream Filling (p. 672), Chocolate Cream Filling (p. 672), Coffee Cream Filling (p. 672), or Strawberry Filling (p. 676). Eelairs. Shape with pastty bag and tube 1 by 414 inches. Bake. Split, and fill as desired. Frost with Confectioners’ Frost- ing (p. 678) or add Y% cup melted Fondant (p. 738) to frosting and dip tops of Eclairs in hot frosting. Chocolate Pate 4 Choux Rings. Shape in rings 34% inches in diameter. Bake, cool, split, and fill with whipped cream. Cover with Berkshire Chocolate Frosting (p. 680) and sprinkle with blanched and shredded Jordan almonds. 712 THE BOSTON COOKING-SCHOOL COOK BOOK COCONUT CAKES 2 cups fresh grated coconut 2 tablespoons corn sirup 1 egg white 7 tablespoons sugar Cook coconut, corn sirup, and sugar in double boiler until mixture clings to spoon. Add egg white, stir vigorously, and cook until mixture feels sticky when tried between the fingers. Spread in a wet pan, cover with wet paper, and chill. Shape in small balls, first dipping hands in cold water. Arrange on slightly heated cooky sheet greased with white wax, paraffin, or olive oil. Bake 20 minutes in slow oven (300° F.). . CHOCOLATE COCONUT CAKES 2 squares chocolate ¥ pound coconut or 4 cups (about) 11% cups condensed milk 1 teaspoon baking powder Melt chocolate, add to condensed milk with enough coconut to hold shape. Add baking powder, shape by spoonfuls on buttered cooky sheet. Bake 10 to 15 minutes in moderately slow oven (325° F.). COCONUT SNOWBALLS Cut Angel Food into small cubes or pull into irregular pieces. Roll in White Mountain Cream (p. 681) or Ice Cream Frosting (p. 681), then in grated coconut. Place on wax paper to dry. PETITS FOURS Bake Cream Sponge Cake (p. 652), Angel Cake (p. 654), Prize Cake (p. 656), or Newport Pound Cake (p. 661) in shallow pan. Cool and cut in strips 1144 inches thick. Cut in rectangles or triangles. Arrange cakes in rows on a cake cooler with a fine mesh, allowing plenty of space between the pieces of cake. Have spot- lessly clean marble or enamel table or pan beneath cake cooler. Heat Petits Fours Frosting (p. 679) over hot water until of right consistency to spread. Start pouring over a row of cakes on to the table, moving steadily to end of row and then back over them. Lift cake cooler gently, then move it back and forth to loosen the COOKIES AND WAFERS 713 dripping frosting. Scrape up frosting on the table, reheat, and use for other cakes. Let cakes dry, and then remove from cooler with small spatula, and trim bottom edges with a sharp knife. Move Cake Cooler with Petits Fours To Decorate Cakes. Make borders, flowers, or other designs with colored Royal Frosting (p. 679) or Ornamental Frosting (p. 682) put on with pastry bag and tube, or use tiny colored candies, chocolate shot, confectioner’s decorations, sliced gumdrops arranged like flowers, nut meats, coconut, or candied fruits, etc. LADY FINGERS 3 egg whites : ¥g cup bread flour 1g cup powdered sugar ¥% teaspoon salt 2 egg yolks V4 teaspoon vanilla