Strawberry Puffs

From a
1928
cook book
*********

.

1 c. Boiling Water
1/2 c. Shortening
1 c. Flour
1/8 tsp. Salt
3 Eggs
2 tsp. Baking Powder
.

Heat Water and Shortening in saucepan
until it boils up well;
add all at once Flour sifted with Salt
and stir vigorously.
Remove from fire as soon as mixed;
cool, and mix in unbeaten Eggs,
one at a time;
add Baking Powder;
mix and drop by spoonfuls
1 1/2 inches apart on greased tin;
shape into circular form with wet spoon.
Bake in hot oven at 450 F.
and after 10 minutes reduce the heat to about 400 F.,
baking 25 minutes or until Puffs are light brown
and thoroughly cooked.
Cut with a sharp knife near the base
to admit following filling:

.

Strawberry Filling

.

1 Egg White, { unbeaten
1/2 c. Granulated Sugar, OR 3/4 c. Powdered Sugar
1/2 c. drained Strawberry Pulp
1/4 tsp. Baking Powder
.

Place all in a bowl
and beat with wire egg whip until very stiff.

.

( If desired, cover with following Icing ):

.

Fresh Strawberry Icing

Crush 5 or 6 large Strawberries
with a little Sugar
and a few drops Lemon Juice,
and let stand until juicy;
then mix in gradually
1 1/2 c. Confectioner's Sugar;
spread on top of each Puff.

.

( Makes 20 Puffs )
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