ANSWER TO CORRESPONDENT.
Cream Puffs.—To make cream puffs tako four eggs, 3oz butter, soz flour, one breakfastcup boiling water. Put the butter into an enamelled pan, pour the boiling water over, and when quite boiling stir in flour with a wooden spoon until it leaves side of pan. Set aside to cool. When cold, or nearly so, add the four eggs one by one unbeaten, mix well amtil the mixture has a shiny appearance, which will take about a quarter of an hour. Hr.vc your oven and tray very hot; flour, then drop the mix'.ure on in large spoons (the above will make 12), leaving room to swell. Donot open the oven door until they have risen, or the rush of cold air will cause them to fall. When ready they will leave the tray easily. Put on a sieve to cool, and when cold open the side, and fill with sweetened whipped cream. Sprinkle with powdered sugar for sweet filling.
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Bibliographic details
Otago Witness, Issue 3277, 3 January 1917, Page 49
Word Count
161ANSWER TO CORRESPONDENT. Otago Witness, Issue 3277, 3 January 1917, Page 49
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