Page:Cakes, cookies and confections.djvu/30



Put butter and water in sauce-pan. As soon as boiling point is reached add flour all at once and stir vigorously over a low fire. Remove from fire as soon as dough does not cling to spoon or pan (from 2 to five minutes). Cool. Add unbeaten eggs one at a time, beating until thoroughly mixed, between the addition of each egg. Drop by spoonfuls on a greased sheet two inches apart, piling mixture up high. Put in a hot oven for ten minutes, then reduce the heat and complete cooking in a slow oven. Time for baking 30 to 45 minutes, depending on size of puffs. When cold slit and fill with whipped cream or cream filling. See Boston Cream Pie Filling.

Cream fat with one third of the sugar. Beat egg until light. Add remaining sugar, and combine mixtures. Add 3½ cups flour sifted with baking powder, salt and spices; then enough more flour to make stiff enough to roll. Roll out about one-third of the dough at a time to one-fourth inch thickness. Shape with doughnut cutter and fry in deep fat and drain on clean soft paper. The temperature of fat for frying dougnuts is 360°F.