To-day's Recipe
GLAZED RUM PUFFS Two and a half ounces butter, soz. plain flour, 3 eggs, J pint water, cream, rum. Put butter and water on to boil, an/ when boiling stir in the flour. Cook till the mixture leaves the sides of the pan quite clean. Remove from the fire, and beat in the eggs, one at a time. Have ready a cold greased oven slide, and drop the mixture on in teaspoonfuls. Bake in a hot oven 3545 minutes. When cooked make a slit in one side, and remove any soft centre. Fill the puffs when cold with cream stiffly beaten and sweetened and flavoured with a little rum. Pour a little caramel, made as follows, over each puff, and decorate with a little ehopped nut: —Put one teacup of ordinary sugar into a small saucepan, with 1 gill of water. Boil together till the syrup is a clear, pale gold. Do not stir. Allow to cool a little, before pouring over the puffs, and only put a very thin layer on each puff.
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Bibliographic details
Dominion, Volume 28, Issue 287, 31 August 1935, Page 20
Word Count
176To-day's Recipe Dominion, Volume 28, Issue 287, 31 August 1935, Page 20
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