The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

fingers dipped in milk (may leave without shaping); have oven rather quick at first, then slower until there is no “singing”. Puffs are light weight when done. They will keep for several days. Reheat before filling. To fill, cut open at the side with shears. The butter and flour may be creamed together first, and the boiling water poured over, then the whole cooked as before. _Cream_-- 1 pt. milk ½ cup sugar 1 tablespn. flour 2 eggs salt 1 teaspn. vanilla Mix sugar and flour, pour boiling milk over, boil up well; pour over beaten eggs, return to fire until just creamy, not boiling, cool; add salt and flavoring. If cream is preferred thicker, use ½ cup of flour and cook in double boiler 15 m. before adding the eggs. Whipped cream may be used for the filling, but does not harmonize as well with the shells. These shells are sometimes used for trumese and celery salad, or for creamed meat dishes. Dainty little puffs filled with different creams may be used for garnishes for desserts, or piled on fancy plates for cakes. Additions to Cookies and Small Cakes Caraway or anise seeds, ground coriander or anise seed; chopped shelled nuts; grated or shredded cocoanut; grated orange or lemon rind; English currants; fine cut or ground raisins, citron, figs and dates; sometimes a raisin or half a blanched almond or half of a pecan or hickory nut meat in the center of each. Suggestive Combinations Coriander, English currants and English walnuts; raisins in molasses cookies; almonds chopped without blanching, and raisins; almonds same, and caraway or ground coriander seed. Graham flour cookies with English currants; 1 part raisins and ⅓ part each of nuts, cocoanut and citron, with or without vanilla or lemon. All cooky dough should be set in a cold place for 2 hrs. or longer before rolling out. Roll out in cool room on well floured board. Cut the cakes all out, put on tins and set in cold place before beginning to bake them as the baking will require all one’s attention. Very thin dough