• 1/4 teaspoon salt
• 6 tablespoons sugar
• 4 1/2 tablespoons flour
• 2 1/4 cups milk
• 2 eggs
• 2 teaspoons butter
• 1/2 teaspoon vanilla
• Canned whole apricots
• Raspberries

Mix the salt, sugar and flour in a double boiler and add the milk gradually.  Cook, stirring constantly for 3 to 5 minutes or until thickened.  Cover and cook for 10 minutes longer.  Add a little  of the mixture to slightly beaten eggs, mix well and return to double boiler.  Cook for a minute longer, stirring constantly.  Add the butter and vanilla and stir until the butter is melted. Chill and serve with apricots and raspberries.  Serves six. This makes a very attractive dish to serve at a buffet supper party.  The recipe may easily be doubled or tripled. Serve as illustrated.

4 squares (4 ounces) unsweetened chocolate
1/2 cup sugar
6 tablespoons water

Melt chocolate over hot water. Combine sugar and water, bring to full rolling boil. Remove from heat, cook to luke-warm (110 degrees F). Stir into the melted chocolate, blending well. Cool, stirring often, until thick enough to spread. Makes enough to frost 18 eclairs or small cream puffs.

1/2 cup butter or margarine
1 cup boiling water
1 cup sifted flour
4 eggs, unbeaten
Vanilla Chocolate Cream Filling
Bittersweet Topping

Set oven for very hot, 450°F. Grease a baking sheet. Put butter and water in a saucepan, bring to a boil over low heat. Add flour all at once, stirring rapidly. Cook and stir until mixture leaves sides of pan and gathers around spoon in smooth compact mass. Remove from heat. Add eggs, one at a time, beating thoroughly after each addition. Continue to beat until mixture looks satiny and breaks off when spoon is raised. Using a wet spoon, drop by rounded tablespoonfuls, about 2 inches apart on baking sheet. Keep rows 6 inches apart. With a small wet spatula, spread each ball to form a rectangle, 4 inches long and 1 inch wide, rounding top and sides. Bake 10 minutes, then reduce oven temperature to hot, 400 degree F, and bake 25 minutes longer, or until puffed, dry and brown. Remove from pan and cool on a rack. Cut eclairs part way through on the long side. Fill with Vanilla or Chocolate Cream Filling and frost with Bittersweet Topping.

Makes 18 eclairs.

We are great coffee drinkers and take it hot or iced, with caffeine or without — it’s that rich brown taste we love.  Here’s a simply little Spanish dessert that combines after dinner coffee and brandy in one delicious cooling concoction. No freezer should be without it.

Ingredients

• Coffee
• Sugar
• Benedictine

1. Make: 4 cups double-strength coffee.

2. Add: 4 teaspoons sugar and chill.

3. Stir in: 2 tablespoons Benedictine. Pour into freezer tray and freeze for about 1 hour, or until mixture is mushy, but not solid.

4. Beat with rotary beater, or blend, 1 cup at a time, in an electric beater.

Presentation

Spoon into sherbet glasses and serve immediately.

Serves 4