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 1906 COOKBOOKCAKES & COOKIES pg 1 >  Cream Puffs #1 >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 6 ounces of flour, 1/4 pound of butter, 1/2 pint of hot water, and 5 eggs. Boil butter and water together and stir in flour while boiling. When cool, stir the well-beaten eggs in and beat all well, the same as pound cake. Drop on tins and rub tops of cakes with 1 egg beaten. Bake in quick oven. Cream part: 1/2 pint of sweet milk, 2 eggs, 1 cup of sugar, and 1/4 cup flour. Boil the milk, add the sugar, eggs and flour, stirring all till boiled. Flavor with vanilla. Open the puff at one side and put the cream in.

Sister Amy Roop, Westminster, Md.

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