Cream Puffs Recipe 3

Put the water, oil, and salt in a saucepan on the stove.

When the mixture boils, throw in the flour all at once, and stir vigorously with a batter whip.

Cook, stirring till a stiff paste is formed.

Remove from the fire, and allow to cool a little; then add the unbeaten eggs, one at a time, beating till thoroughly mixed after each egg is added.

Drop on an oiled pan in pieces about the size of a golf ball, one and one-half inches apart.

Bake about thirty minutes in a moderate oven.

The cakes must be baked till they are cooked through or they will fall when taken from the oven.

With a knife make an opening in each cake through which to fill it.

Cream Filling 2 cups milk 3/4 cup sugar 1/2 cup flour 2 eggs, beaten 1/2 teaspoon vanilla 1/4 teaspoon salt Put one and one-half cups of the milk into a double boiler to heat.

Beat the eggs, and add to them the sugar, flour, salt, and the remainder of the milk.

Beat till smooth, then stir this mixture into the hot milk.

Cook till thick, stirring frequently.

Add the vanilla.

When cold, fill the cakes with it.

For chocolate filling, add one-half cup health cocoa, mixing it with the flour, and use one-third cup flour.

For maple filling, use maple sugar.

The puffs may be filled with whipped cream.