Cream Puffs (Twelve Puffs)
1 C-boiling water
½ C-butter
¼ t-salt
1 C-flour
3 eggs
Place the water and butter in a sauce pan. Heat to the boiling point, then add the flour, all at once, and stir till smooth. Cook till the paste comes away from the sides of the pan. (A very short time.) Remove from fire, and when cold, add the unbeaten eggs, one at a time, beating thoroughly after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill the paste by placing in the ice-box and then drop by tablespoonsful on a buttered sheet. Bake thirty-five minutes in a hot oven. When cold, make an opening in the side of each and fill with cream filling.
Cream Filling (Twelve portions)
1 C-milk
½ C-sugar
¼ t-salt
4 T-cornstarch
1 T-flour
1 egg
1 t-butter
½ t-vanilla
Mix the sugar, salt, cornstarch and flour. Gradually add the milk and egg. Cook until very thick, in a double boiler. Add the butter and vanilla. Beat one minute. Cool before using.
CHAPTER LXIII
MOTORING WITH THE DIXONS