CREAM PUFFS
- ½ pint milk,
- 5 ounces sifted Gold Medal Flour,
- 5 eggs,
- ¼ pound butter.
Put the milk and butter in a sauce pan on the fire. When butter is all melted and boiling stir in the flour. When partly cool add 5 eggs, one at a time. Put the mixture in a bag with large tube and lay out into about the size of large sponge drops, on a buttered pan; brush with egg. Bake in hot oven. When done cut open on one side and fill with whipped cream, sweetened. Flavor to suit.