Cooking for profit

Boil the milk, butter and grated chocolate together, stirring with an eggbeater to prevent burning. Mix sugar and flour together dry in a pan and when well mingled beat them into the boiling milk, then set the saucepan on the side of the range. Mix the yolks well with a spoonful of milk, add them to the other and let cook until well thickened. Flavor with vanilla when cold. Use it to fill chocolate cream puffs same way as plain pastry custard. Cost of material — 13 cents for cupfuls. NoTE-The foregoing chocolate cream makes excellent cream pies or tarts, the pie crust to be baked first then the filling put in and frosting over the top. The common unsweetened chocolate is intended. When the sweet chocolate is used a larger proportion will be needed. 296— Chocolate Eclairs. Bake cream puffs in long or oval shape, put in a small amount of cream filling, then dip the tops in a chocolate icing made of 1 cup sugar. 4 tablespoons water. 2 ounces common chocolate. Grate the chocolate and set it on with the sugar and water to melt gradually in a place not hot enough to burn it. When it has at length become boiling; hot beat it to thoroughly mix, and dip in the articles to be glazed while it is hot. May be used also to spread upon cakes. 297— French Cream Puffs. All three of the puff mixtures preceding are unsweetened and cook light colored; this contains a little sugar and is consequently easy to burn. 1 cup water — |pint. Jcup butter — 3^ ounces. 2 tablespoons sugar — 1^ ounces. 1 cup flour — 5 ounces. 3 eggs. 1 teaspoon extract vanilla. Boil the water with the butter and sugar in it, in a deep bowl-shaped saucepan large enough to finish the paste in. Put in the flour all at once and stir until you have a stiff, smooth paste, or about 5 min. Take it from the fire, drop in one egg at a time and beat it in thoroughly before adding another. When all are in give the paste a very thorough beating against the side of the saucepan. Drop pieces in either round or oval shapes on a baking pan very slightly greased. Bake them about 20 min. in a moderate oven. Thev rise rounded and hollow. Cut a slit in the side and fill with any sort of pastry cream or with fruit jelly. y 298— Coffee Pastry Cream. 1 cup clear very strong coffee, 1 cup cream. \ cup sugar — 4 ounces. \ cup flour — 2 ounces. 2 eggs — (4 yolks make it better.) Set the coffee and cream on the boil. Mix the sugar and flour together dry then drop them into the boiling liquid and boat up rapidly with an eggbeater beater. (This is the quickest and easiest way of thickening all flour custards and pudding sauces.) When it has thickened add the eggs slightly beaten and cook 5 min. more. Use to fill cream puffs or cakes or tarts, or make coffee cream pie with frosting on top. Cost of French cream puffs — the paste 16, coffee pastry cream 16; 32 cts for 16. With jelly for filling about the same. Large puffs sell 5c each. May be brushed over the top with sugar slightly wetted, and then dried. 299— Cream Cake or Washington Pie. Consists of two layers of cake with pastry cream spread between — like jelly cake — and either powdered sugar or plain icing on top. For the cake take 1 cup sugar — 8 ounces. 5 eggs. ■J- cup butter — 4 ounces. \ cup water — large measure. 2 teaspoons baking powder. 3 cups flour.