Kitchen Matters

This section is edited by Mrs. Alis J. Ashqar

CREAM PUFFS

1 - Put a cup of boiling water and half a cup of butter in a saucepan and bring them to a good boil. Add all at once a cup of sifted flour with an eighth of a teaspoon of salt, and stir quickly.

2 - Remove it from the fire once it is well blended, and cool it; blend it with three eggs, one after the other.

3 - Add two teaspoons of baking powder and mix the mixture well. Take spoonfuls of the mixture and drop them onto a buttered tin, an inch and a half apart from one another.

4 - Smooth the surface of the paste with a spoon dipped in water. Put the tin in an oven at 450 degrees, and after ten minutes lower the heat to 400 and bake it 25 minutes at this heat, or until it puffs up and turns a light brown.

5 - Slit each one near the base so that you can fill it.

Use this filling:

Half a cup of sugar
Two tablespoons of starch
An eighth of a teaspoon of salt
Two eggs
A cup of lukewarm milk
Two teaspoons of butter
Half a teaspoon of vanilla

Mix the sugar, starch, and salt with the beaten eggs. Add the milk and butter and cook it over a gentle fire, or in a double boiler, until it sets and becomes smooth. It must be stirred the whole time; then add the vanilla.

Another filling, in strawberry season: you can use crushed strawberries with powdered sugar, mixed with cream.

Cheese Soufflé

Three tablespoons of butter
Three tablespoons of flour
A cup of lukewarm milk
Three eggs
Half a teaspoon of salt
A cup of grated American cheese

Melt the butter and blend it with the flour. Add the milk and keep stirring until it sets, then add this mixture to the beaten egg yolks, then put the grated cheese over it.

Fold this mixture into the well-beaten egg whites and pour it into a buttered mold. Bake it in an oven at 325 degrees for half an hour. Serve it hot, straight from the oven.

(This recipe is enough for six persons)