Cream Puffs

One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well and drop by spoonfuls on buttered tins. Bake about twenty minutes.

Cream

One cupful of milk, one-half cupful of sugar, one egg and three level tablespoonfuls of Albers Hour. Beat the eggs, sugar and flour together and stir in the milk when boiling. With a knife lift off the top of the puffs and fill.

Coffee Cream

Put three-quarters of a pint of boiled milk into a stewpan, with a large cupful of made coffee, and add the yolks of eight well-beaten eggs and four ounces of pounded loaf sugar. Stir the whole briskly over a clear fire until it begins to thicken, take it off fire, stir it for a minute or two longer, and strain it through a sieve on two ounces of gelatine. Mix it thoroughly together and when the gelatine is dissolved, pour the cream into a mold, previously dipped into cold water, and set the mold on rough ice to set.

Lemon Cream

Pare into a pint of water the peels of three large lemons; let it stand four or five hours; then take them out and put to the water the juice of four lemons and six ounces of fine loaf sugar. Beat the whites of six eggs and mix it all together, strain it through a lawn sieve, set it over a slow fire, stir it one way until as thick as good cream; then take it off the fire and stir it until cold, and put it into a glass dish.

Orange cream can be made in the same way, adding the yolks of three eggs.

Raspberry Cream

Pound and sift a quarter of a pound of sugar, mix with it a quarter of a pound of raspberry jam or jelly, and the whites of four eggs. All to be beaten together for one hour, and then put in lumps in a glass dish.

Italian Cream

Take one quart of cream, sweeten one pint of milk very sweet and flavored with sherry wine and vanilla. Beat it and remove the froth, as you make it, on to a dish till it is all froth. Dissolve a package of gelatine in a little warm water. Set the dish containing the froth into tub of ice. Pour the gelatine into it, stir constantly until it thickens, then pour into molds and set in a cool place.

Bavarian Cream

Dissolve half a package of gelatine in one quart of boiling milk; stir until it is dissolved, then add a pint of cream, and sweeten to taste. Add three tablespoonfuls of extract of vanilla. Let it cool a little, stirring it occasionally; then put into custard cups, or in a mold, and leave it in a cold place till ready to use;

Spanish Cream

Boil one-half ounce of gelatine in one-quarter of a pint of milk, till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, beaten yolks of three eggs, any kind of .flavoring, one ounce of sugar. Stir it until almost cold, pour it in a damp mold and put it in a cool place to set. When wanted, dip into hot water for about one-half minute, shake it well to loosen the edges, place the dish upon the mold and turn it out quickly. Care must be taken that the custard does not curdle.

Cream Of Corn Soup

Chop the contents of a can of Del Monte Brand corn very fine, first draining off the liquid. Put the liquid and corn in a saucepan, add a cup of water and simmer for fifteen minutes, closely covered. Add salt and pepper and a heaping teaspoonful of sugar. Rub to a paste two tablespoonfuls of butter and two of Hour, and pour upon them in a saucepan a quart of rich milk into which a pinch of soda has been stirred. Stir until like smooth cream, then add the corn puree. As soon as the soup is scalding hot, take from the fire, and pour it upon the yolks of two eggs, beaten very light, whipping the eggs all the while that you are adding the soup. Serve at once in heated soup plates. This is a delicious puree.

Cream Of Pea Soup

Turn the liquor from a can of Del Monte Brand peas, and cover them with cold water. In twenty minutes drain the peas, cover with a pint of slightly salted hot water, and boil until very soft, adding a lump of sugar while cooking. Rub through a colander into a pint of milk that has been heated and thickened with a paste of a tablespoonful, each, of butter and flour. Return to the fire for a minute, whipping hard while it is reaching the scalding point, then serve.