Household Hints.

Maoriland Worker, Volume 2, Issue 36, 10 November 1911, Page 7

Household Hints.

DELICACIES.

Whipped Cream. —A pint of cream, 3oz ground sugar, and the whites of two eggs. Flavour as desired. Whip the egg whites, put in the sugar, flavouring, and cream. Take off the froth as it is made and drain on a sieve, beating up all that drains through.

Cream Puffs. —Half a pint of water, Jib butter, £lb. flour, four eggs, salt, cream and flavouring. Boil the butter and water, mix the flour to a paste, and stir it in, stirring to prevent lumps. Stir till cooked (when it will leave the sides of the saucepan). Set aside to cool. When cool beat in the eggs, one at a time, with the salt. Beat very well and then drop in wellseparated spoonfuls on a greased baking sheet, and cook half an hour in a fair and even even. Do not open the door or bang it if you can help it, as the puffs may fall. Meanwhile sweeten and whip the cream. When the puffs are done and cooled, open them and fill. Unwhipped cream may be used if preferred, but it must be thick; not thin, or jam and cream may be mixed.