CREAM PUFFS.
One pint of flour, one large pint of water, one-half pound of melted butter; let the butter stand a few moments till the salt settles to the bottom; eight eggs, grated rind of half a lemon. Set the butter and water on the stove to boil; when it boils add the flour and stir quickly till it comes off from the dish; let it cool, then beat the eggs in one at a time. Drop from the spoon on buttered pans, not too near together. Bake in a quick oven. Sprinkle the puffs with powdered sugar and fill with cream. This will make forty-five puffs. — Mrs. Werner.