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)
deep spiritual force that flows from the depths of her soul and traces itself on the features of her radiant face and on her trained, unconstrained movements. And she has a daring that no daring surpasses, for she stands on a Paris stage acting in French — a language she has known but a short time — pronouncing it with a plainly foreign accent, and comes out of the battle victorious, acclaimed by the great French critics — those men who are as jealous for their language as for their precious souls. "Jean-Jacques Gautier" says of her: "She is a great lady who has conquered us, despite her accent, by a hidden mastery, an effective sensibility, and an extraordinary greatness."
The well-known actor Jean-Loup Philippe plays the part of Tom, and he does not fade before Ingrid's greatness, but holds his ground by his effective personality and his polished art, with calm, poise, and sensibility. Jean Mercure and François Cateau collaborate on the stage setting, which is one and the same through the play's three acts — the reception room in Laura's house, where "tea and sympathy" are offered to the students of the college, and Tom's room, where he retires with his books, his music, and his dreams. Thus the play comes out a complete work of art, moving in its apparent simplicity and in the depth of its quiet revolt.