March 11, 1955 Deviled Crab, Cream Puffs or Frozen Eclairs, Creamy Cole Slaw

Deviled Crab

3 T, butter
2 T. onion, chopped
3 T. flour
1 t. dry mustard
1/2 t. paprika
3/4 t. salt
F. G. pepper (Editor's note: may be a reference to a sponsor)
1 c. milk
1/2 c. cream
3 c. crab meat, fresh cooked or canned
1/2 c. butter crumbs (Editor's note: should be bread crumbs, per method below)
1/2 c. cheese, grated

Heat butter, add onion and cook over low heat until onion is soft but not brown. Blend in flour and seasonings. Slowly add milk and cook, stirring constantly until thickened. Add cream. Pick over crabmeat to remove any cartilage. Add to hot sauce. Fill crab shells, or ramekins. Sprinkle with bread crumbs, cheese and a dash of paprika. Bake at 375 degrees for 20 to 25 minutes or until browned. Makes about 6 servings.

Cream Puffs or Frozen Eclairs

1/2 c. butter
1 c. water
1 c. flour
4 eggs

Combine butter and water in a saucepan and stir over moderate heat until butter melts. Add flour all at once and stir vigorously about 1 minute or until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add egg, one at a time, beating thoroughly after each addition. Continue beating about 1 minute until a spoonful of the mixture breaks away sharply from the rest of mixture. Drop by heaping tablespoonfuls on an ungreased baking sheet. Bake in a hot oven 425 degrees 35 to 40 minutes. Cool on a rack. Makes 8 large puffs.

Note: For eclairs shape dough finger length. Make these ahead and freeze. Fill just before serving. To fill gently split puffs crosswise; fill generously with  sweetened shipped cream, vanilla filling, or ice cream.

To make a chocolate glaze: Melt 2 squares chocolate and 2 T. butter over hot water. Stir in 1 c. sifted confectioners sugar alternately with 4 T. light cream. Beat until smooth and shiny.

Creamy Cole Slaw

1 small head cabbage
1/2 c. sour cream
2 T. sugar
1/2 t. salt
2 T. vinegar
Paprika

Wash, drain and chill cabbage, shred fine. To about 4 c. add the combined cream, sugar, salt and vinegar. Sprinkle lightly with paprika. 4 to 6 servings.