This recipe for mountain snow puffs starts off with a choux base – meaning a cream puff. Next comes a filling of pineapple and coconut. The structure of the recipe is similar to our modern format, but the method reads a bit like your grandma is telling you over the phone what to do.

Mountain Snow Puffs

1 cup flour

1/2 teaspoon salt

1/2 cup shortening

1 cup water

4 eggs

Bring water and shortening to a boil, add flour and beat well. Cook until mixture leaves sides of pan, stirring constantly. Remove from fire, cool and add unbeaten eggs one at a time. Beat well after each egg is added. Drop from spoon on buttered pan 2 inches apart. Mold dough in neat round balls. Bake 10 minutes at 450 degrees then reduce to 400 degrees and bake 1/2 hour. Now prepare filling as follows:

1 can crushed pineapple

1 tablespoon cornstarch dissolved in small amount of cold water

1 cup sugar

2 eggs well beaten

1 cup cocoanut

1/2 teaspoon salt

Boil until thick, and cool.

Cut puffs through center. Fill with pineapple mixture. Cover entire puff well with whipped ream to which you add a little sugar. Take another teaspoonful cream, slide if off so as to form a peak on top. Now take 3 red cherries, ut in halves and place cut side down around the puff. Then place one whole cherry on top, and you have a fine looking mountain. Serves 12.