"NEVER FAIL" CREAM PUFFS

Yield:12 large puffs | Time:30 mins. at 400°, Reduce to 350° for 10-15 mins.

1/4 cup butter 1/2 cup sifted all purpose flour
1/4 tsp. salt 2 eggs
1/2 cup boiling water

Add butter and salt to boiling water in a saucepan, and bring to a boil.
Add flour all at once and stir vigorously until the mixture forms a stiff ball.
Remove from heat, Add unbeaten eggs one at a time, beating well after
each addition until the mixture is smooth. Mixture willbe stiff. Shape
puffs on lightly buttered cookie sheet by dropping from spoon or using a
pastry bag and tube. Use a tablespoon for large puffs, teaspoon for small
puffs, Small puffs: bake 450° for 10 mins, 375° - 10-15 mins.

Filling:

2/3 cups sugar 1/4 cup cold milk

5 tbsp. all purpose flour 3 egg yolks

1/8 tsp. salt 1 1/2 cups scalded milk
3 egg whites 1/2 tsp. vanilla

Mix sugar, flour and salt together with cold milk, To this, add the well-
beaten egg yolks. Pour slowly into scalded milk, place saucepan on heat-
ing unit and turn control to high heat for three minutes. Turn control to
low and cook, stirring constantly, until the mixture is thick, Add flavour-
ing, cool, Fold in stiffly beaten egg whites. For chocolate filling, fold
in one square melted chocolate.

Note: Very smooth and creamy, freezes well, makes a custard ice cream
when frozen,

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RAISED DOUGHNUTS

2 pkg. dry yeast 3 eggs

1/3 cup lukewarm water 1 tsp. vanilla

1 tsp. sugar 1/3 cup melted and cooled fat
1 cup milk 5S 1/2 cups flour

1/2 cup sugar 1/2 cup sugar

1 tsp. salt 1/4 tsp. cinnamon

Soften yeast in water with 1 tsp. sugar for 10 minutes. Scald milk and
pour into bowl. Add remaining sugar and salt, cool to lukewarm, Stir
softened yeast into milk mixture, Stir in 2 cups flour, mix well. Add
eggs, vanilla and fat, mix thoroughly. Add all remaining flour in two
portions, mix well. Sprinkle board with two tbsp. flour, turn dough onto
board, Cover with bowl let rest 10 minutes. Knead dough until smooth
and elastic (S mins.) Place in a large greased bowl, turn, cover, let rise
in warm place free from draughts until double in bulk (1 - 1 1/4 hours),
Turn dough onto lightly floured board, roll out 1/2" thick. Cover, let rest
for 10 minutes, Cut with doughnut cutter, place doughnuts on floured board;
allow to rise, uncovered, until very light (about 1 hour), These will be
double in bulk, Fry in fat at 350° and roll in sugar and cinnamon,

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