Cream Cakes.
See recipe for [Eclairs].

Cream Rolls.

Use ordinary puff paste a little over ⅛ in. thick, cut into pieces of proper width and wash. Make hollow rolls around stick or conical tin tubes. Coat slightly with granulated sugar and bake before removing sticks or tubes. Fill with creams or meringue from bag.

Cream Puffs.

Seal in 1 qt. water to which 1¼ lbs. lard has been added, 1½ lbs. spring wheat flour. Let it work out well.

Then add about 25 eggs, a few at a time. Judgment must be used to get the right stiffness.

Drop them in a dusted pan with either bag or by hand and bake in a fairly warm oven.

Cocoanut Kisses.