1 cup white sugar
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 egg
2 cups milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons milk powder
1/2 cup water
Preheat oven to 500 degrees F (230 degrees C). Mix together sugar and flour. Set aside.
In a medium saucepan, cook egg and milk until mixture comes to a boil. Remove from heat and measure 1 tablespoon of milk down to 1/2 cup. Stir in flour, baking powder, salt and milk, stirring just until combined; gradually stir in the cream, especially as it thickens, to form crumbly dough. Trim edges carefully, just large enough to permit folding of the dough. Turn dough out onto a lightly floured board, and knead for 5 minutes. Arrange in a single layer on a lightly floured surface.
On a lightly floured surface, divide dough into 5 portions and smooth the top of the dough into a hard paste. Roll each portion into 6 balls, and arrange them 2 inches apart on an ungreased two-sheet pan. Spread cream of celery mixture over the top of the balls, and arrange 3 tablespoons of cream over the cream. Bake for 12 to 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and continue baking until creamed very slightly. Cool 20 minutes before serving. Slurry with 2 tablespoons hot water, and serve.
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