Cream Puffs

1/2 cupful butter

1 cupful boiling water

1 cupful pastry flour 4 eggs

Boil the water and butter together in a saucepan. Add the flour all at once, and stir until the mixture leaves the sides of the pan. Remove from the heat, cool for five minutes and stir in thoroughly one unbeaten egg at a time. Butter a baking sheet and set the mixture in rounds about two inches in diameter, leaving at least two inches between them. Bake thirty minutes in a moderate oven and, when cold, split on the side and fill with whipped cream, which has been sweetened, and into which a little strong coffee and a few drops of vanilla have been beaten. Frost the top of each with a teaspoon-ful of coffee icing. Or, fill with a cooked cream, or fresh sugared fruit.


Make according to the preceding Cream Puff recipe, only shape with a spoon into long strips, or use a large, plain pastry tube for shaping. Bake as cream puffs. Just before serving time, split and fill with a cooked-cream filling, cooked-coffee filling, or with crushed and sweetened fruit. In the latter case, serve with whipped cream. If the eclairs are to be iced, spread on the frosting while they are still a little warm.