DESSERTS 109

(don’t beat); add the melted shortening. Pour into a square
oiled pan 8” x 8”. Mix together the brown sugar and the 4 table-
spoons cocoa; sprinkle over the raw batter. Pour on 2 cups hot
water. Bake in a moderate oven till done, 50-55 minutes. Cut in
squares; serve hot with Fluffy Sauce. Serves 6.

~ CHOCOLATE SOUFFLE

Temperature: 325°F. Time: 50-60 minutes
2 squares unsweetened chocolate 1 cup hot milk

3 tablespoons hot water lg cup white sugar
3 tablespoons butter lg teaspoon salt

3 tablespoons sifted all-purpose flour 3 eggs, separated

Dissolve the unsweetened chocolate in the hot water. Melt
the butter in a saucepan. Slowly mix in the flour; let bubble over
low heat for 3 minutes. Add the hot milk; cook and stir till
smooth and thick. Remove from the heat; add the chocolate mix-
ture, sugar and salt. Let coolslightly. Stir in the well beaten egg
yolks; fold in the stiffly beaten egg whites. Pour into an oiled 2
quart casserole; bake in a moderate oven. Serve with Mocha
Sauce. Serves 6.

Note To Briwes: Straight from the oven to the table for this dish.
It takes some timing, but that’s the way to do it.

CREAM PUFFS

Temperature: 450°F. for 10 minutes
400°F. for 25 minutes

1 cup boiling water 1 cup sifted all-purpose flour
\4 cup butter * 1% teaspoon salt
l4 cup shortening 4 eggs, unbeaten

Have the water rapidly boiling in a heavy saucepan. Add the
butter and shortening; stir till melted. Add the flour and salt, all
at once; stir vigorously till blended. Continue stirring and cooking
until the mixture leaves the sides of the pan in one mass. Remove
from the heat and cool one minute. Add the eggs, unbeaten,
one at a time; beat till smooth after each addition. Brush a
tablespoon with oil and use it to dip out spoonfuls of the batter on
an oiled cookie sheet. Place them 2” apart; round them and shape
them up with the spoon. Bake in a hot oven (450°F.) for 10
minutes. Reduce the heat to 400°F.; continue baking for 25 min-
utes. Do not open oven door while baking. Cool; cut a slit in the
side and fill with vanilla ice cream or Cream Custard. Serves 8.