CREAM PUFFS
Bring to the boil one cupful of water, half a cupful of lard or butter, and a pinch of salt. Add enough sifted flour to make a smooth thick paste, sifting it in gradually and stirring it constantly. Take from the fire and add one at a time five unbeaten eggs, beating thoroughly each time. Drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven. Thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a little cold milk. Sweeten and flavor to taste. When the puffs are cold, split with a sharp knife and fill with the cream. Sprinkle the puffs with powdered sugar and serve.