CREAM PUFFS.
Boil with a large cupful of hot water half a teacupful of butter, stirring in one teacupful of flour during the boiling; set aside to cool and when cold stir in four eggs, one at a time without beating; drop on tins quickly and bake in a fairly hot oven. When baked fill in with a cream made by beating together three tablespoonfuls of flour, one egg, and half a teacupful or more of sugar, according to taste; stirred into half a pint of milk while boiling, and flavored to liking.