Whites of 2 eggs, } for icing.
1 pint cream whipped with a little sugar.
Vanilla seasoning in cream.
Put the water over the fire with one table-spoonful of butter. Boil up, and work in the flour without removing from the fire. Stir until stiff, and work in the rest of the butter. Take from the range, turn out into a bowl and beat in the eggs. Put upon a greased baking-tin in table-spoonfuls, taking care not to let them touch. Bake quickly, but thoroughly. When done and cold, cut a round piece out of the bottom of each, introduce the handle of a teaspoon, and scrape out most of the inside. Fill the cavity with the whipped cream into which you have beaten two table-spoonfuls of icing; fit back the round piece taken from the bottom; set on a dish, and ice. Put into a quick oven one minute to dry.
Coffee Cream Puffs.
Make as above, but beat into the icing two table-spoonfuls of black coffee—as strong as can be made, and a little of this icing into the whipped cream.
Chocolate Cream Puffs.
Instead of coffee, season the cream and icing with 2 table-spoonfuls sweet chocolate, grated. That flavored with vanilla is best. If you have not this, add a little vanilla extract.
Corn-Meal Puffs.
1 quart boiling milk.