Cream Puffs

Boil one pint water, rub together one-half pound of butter with three-fourths of a pound of sifted flour; stir into the water while boiling. When it thickens like starch remove from the fire. When cool stir into it ten well-beaten eggs and one small teaspoon of soda. Drop the mixture on to the buttered tins with a large spoon. Bake until a light brown, in a quick oven. When done open on one side and fill with mock cream, made as follows: One cup of fine sugar, four eggs, one cup of flour, one quart of milk; beat eggs to a froth; stir in the sugar, then flour; stir them in the milk while boiling; stir till it thickens; then remove from the fire and flavor with lemon or vanilla. It should not be put into the puffs until cold.

German Puffs

Two cups of sweet milk, two cups of flour, three eggs, and a little salt.

Spanish Puffs

Put into a saucepan a teacupful of water, a .tablespoonful of powdered sugar, half a teaspoonful of salt, and two ounces of butter; while it is boiling add sufficient flour for it to leave the saucepan; stir in one by one the yolks of four eggs; drop a teaspoonful at a time into boiling lard; fry them a light brown. Eat with maple syrup.

Corn Starch Puffs

Four eggs beaten separately, one cup of sugar, one cup of corn starch, one-half cup of butter, one teaspoonful of lemon in the butter and sugar, two teaspoonfuls of bakingpowder mixed in the corn starch.

Breakfast Puffs

One pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a pinch of salt; put the flour after sifting in a pan, and the butter in the middle of the flour, break in the eggs, and work the butter and eggs thoroughly into the flour, then gradually add the milk until you have a smooth batter. Bake them in French roll pans. They take but a few minutes to bake.

Puffets

One quart flour, one pint milk, two eggs, beaten light, butter size of an egg, three tablespoonfuls sugar, three teaspoonfuls baking powder; bake quick.

Puffets

One quart of flour, one-half teaspoonful of salt, butter the size of an egg, two eggs, two tablespoonfuls white sugar, one pint of milk, and three teaspoonfuls of baking powder. Rub butter into the flour, beat the eggs separately, adding the whites last. Bake in gem-pans in a hot oven.

Apple Puffets

Two eggs; one pint of milk; sufficient flour to thicken, as waffle batter; one and a half teaspoons of baking powder; fill teacup alternately with a layer of batter and then of apples, chopped fine; steam one hour. Serve hot, with flavored cream and sugar. You can substitute any fresh fruit or jams you like.