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M. J. Delaney cookbook, 1933
Page 13
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paste. Served with hot rolls or with sandwiches, this makes a delicious supper or luncheon dish. Cream Puffs with Variations 1/2 cup shortening 1 cup boiling water 1 cup flour 4 eggs. Melt shortening in water. While water is boiling add flour, all at once, and stir constantly. Cook about 2 minutes or until mixture forms a smooth compact mass. Remove from fire. Cool slightly and
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paste. Served with hot rolls or with sandwiches, this makes a delicious supper or luncheon dish. Cream Puffs with Variations 1/2 cup shortening 1 cup boiling water 1 cup flour 4 eggs. Melt shortening in water. While water is boiling add flour, all at once, and stir constantly. Cook about 2 minutes or until mixture forms a smooth compact mass. Remove from fire. Cool slightly and
Szathmary Culinary Manuscripts and Cookbooks
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