Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

the paste stand half an hour, stir again a little, and use. If it is left standing for some time and is found rather dry, add a little egg, which mix, and then use. _Beignets Soufflés_--(_also called Pets de Nonne_).--Make some _pâte à choux_; take a small tablespoonful of it, holding the spoon with the left hand, and with the forefinger of the right cause the paste to fall in hot fat on the fire (_see_ Frying), turn over and over again till fried, then turn into a colander, dust with sugar, and serve hot. In frying, the paste will swell four or five times its size, and by dropping it carefully and as nearly of a round shape as possible, the cakes will be nearly round when done. _Choux or Cream Cakes._--Make some _pâte à choux_: have a buttered bakepan, and drop the paste upon it in the same way as you drop the _beignets_ above; glaze with egg, and bake in an oven at about 380° Fahr. When baked and cold, make a cut on one side, about two-thirds through, the cut to be horizontal, a little above the middle, then, by raising the top a little, fill the cake, which is hollow, with one of the following creams: _whipped_, _Chantilly_, _cuite_, _frangipane_, or _légère_; dust with sugar, and serve. _The same, with Almonds._--Blanch sweet almonds and cut them in small strips, lengthwise; then, when the choux are in the bakepan and glazed with egg, spread the almonds all over, bake, fill, and serve as the above. _Saint Honoré._--Make some _pâte à choux_. Then put four tablespoonfuls of flour on the paste-board with two of sugar, one egg, one ounce of butter, salt, and a pinch of cinnamon; mix and knead the whole well; roll the paste down to a thickness of about one quarter of an inch and place it in a bakepan. Put a dessert-plate upside down on the paste, and cut it all around the plate with a knife; remove what is cut off and also the plate. Spread some _pâte à choux_, about a