Cream Horns
Roll puff pastry in long rectangular pieces 1/8 inch thick. Cut in strips 3/4 inch wide. Roll pastry over forms bought for the purpose (Atlantic Supply) having edges overlap. Bake at 450 degrees until well puffed and slightly browned. Brush over with egg white slightly beaten and diluted with 1 t. water. Sprinkle with sugar. Bake at 350 degrees until glazed and browned. Remove from forms. Cool. Fill with shipped cream Use cream filling recipe from May 30, 1955 and stabilized cream idea from May 18, 1955.
Puff Pastry
1 c. butter (no substitutions)
1 1/2 c. flour
10 T. ice water, about
1/2 t. salt
Wash butter in ice water to make it plastic. Measure 1 T. of butter, shape remaining into oblong 1/2" thick. Work the 1 T. butter into flour sifted with salt. Moisten with enough of the ice water to make a soft dough. Cover with bowl, let stand 5 minutes. Pat and roll dough into oblong 1/8" thick. Pull into shape with fingers. Place oblong of butter on one side. Fold other side over butter and press edges firmly. Fold one edge of dough over enclosed butter, other end underneath. Turn quarter way around and roll again into oblong 1/8 inch thick. Fold into 3 layers. Chill until dough is firm (about 20 minutes). Roll again into oblong. Each time you roll have open end of dough towards you. Repeat rolling and folding 4 times (5 rollings in all.) Chill 20 minutes after each rolling. After 4th rolling fold ends to center then fold double, making 4 layers. Chill again before making cream horns.
Grandmother's Crinkle Cookies
3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger
Cream shortening and sugar together. Add egg and mix well; stir in molasses. Sift flour with soda, salt and spices. Add to first mixture. Roll dough into balls the size of walnuts. Dip tops in granulated sugar. Place 3 inches apart on UNGREASED cookie sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 3 dozen.
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