CHEESE PUFFS
Bring to a boil 2/3 of a cup of water, 1½ oz. of butter, a pinch of salt, a pinch of pepper, then add ¼ of a lb. of flour and stir to a smooth paste, then stir in, one at a time, 3 eggs, 3½ oz. of grated cheese (Parmesan preferred). Add ¼ teaspoon of English mustard; when all is well mixed, drop by tablespoonfuls on a baking tin and place on top of each a slice of Gruyère cheese. Put in a moderate oven increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot.